POACHED SALMON WITH VODKA SAUCE

Poached Salmon With Vodka Sauce image

Provided by Marian Burros

Time 50m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2 pounds whole salmon with head and tail
Salt and pepper to taste
2 cups fish stock
1/2 cup dry vermouth
Juice of one small lemon
Juice of one orange
2 bunches scallions, washed and trimmed
1 bunch parsley, washed
1 bunch dill, washed and trimmed
1/4 cup vodka
2 tablespoons unsalted butter
Steamed asparagus

Steps:

Wash salmon thoroughly. Sprinkle with a little salt and pepper. Place stock, vermouth and juices in fish poacher or steamer on stovetop.
On poacher's rack, arrange scallions as a bed. Stuff salmon with as much parsley and dill as will fit in cavity and place fish on scallions. Cover and bring liquid to boil; reduce heat immediately and simmer 20 to 25 minutes, until an instant read thermometer inserted into back of fish, parallel to backbone, reads 125 degrees.
Take fish out of poacher and remove skin with fingers; it comes off easily while salmon is warm. Place salmon on warmed serving platter and keep warm.
Pour cooking liquid into small saucepan. Add vodka and bring to boil; reduce to 1/2 cup. Whisk in butter, little by little, until mixture thickens a little.
Arrange cooked asparagus around salmon and bring whole to the table. To serve, remove head and tail. Cut lengthwise near backbone; remove bone. Cut into portions and serve with sauce.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 37 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 11 grams, Sodium 1188 milligrams, Sugar 5 grams, TransFat 0 grams