Oven-Poached Side of Salmon

Published April 18, 2007.

Serves 8 to 10

If serving a big crowd, you can oven-poach two individually wrapped sides of salmon in the same oven (on the upper- and lower-middle racks) without altering the cooking time. White wine vinegar can be substituted for the cider vinegar. Be sure to follow our directions for wrapping the salmon in foil—otherwise the fish's juices may leak onto the bottom of your oven, creating a pesky mess. To test the fish for doneness, simply poke an instant-read thermometer right through the foil. Serve with horseradish sauce if desired (see related recipe). This recipe was published in our cookbook The Best Light Recipe.


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