Oven-Poached Side of Salmon
Why This Recipe Works
Light and cool, with a hint of fresh lemon and herbs, poached salmon is a versatile dish, excellent over a simple salad, with a bagel or a piece of crusty bread, or on its own, perhaps with a dollop of creamy horseradish sauce. Moreover, a whole side of salmon displayed elegantly on a platter is a sure-fire way to impress your guests. We wondered if there was a way to moist-cook a whole side of salmon without requiring a specialized fish poacher. After struggling to fit the fish into a pot, we decided to get rid of the submersion step altogether and instead steam the salmon in its own moisture inside of a foil packet. We gained more control over the cooking process by placing the foil-wrapped salmon directly on the oven rack; this kept the bottom from cooking more rapidly than the top.