A very good way to caook salmon! I had to feed 18 people and bought a whole side of a huge salmon - so long I had to cut it in half to fit my largest roasting pan. So I had to poach it in the oven - at 400f it got done in 15 minutes. I made a court bouillon for the liquid and seasoned it much as in this recipe, except that I prefer fresh herbs, so I used lemon and pepper instead of lemon pepper and a bunch of parsley instead of parsley flakes which really taste like dead grass. I did use some chicken broth, but used fish stock and a little shrimp stock rather than water for the liquid. I came out very tasty and I froze it to reuse for the next fish I poach. You need jst enough to cover the fish in the pan.
The sauce is gorgeous and multiplied up nicely, but I used an English cucumber instead of zucchini.
The sauce multiplied up very nicely - no change of proportions needed. If you use cucumber be sure to salt and drain it and squeeze it as dry as possible. The thicker a Greek yoghurt you use, the better - but it can be entirely without fat, and you can use low fat mayo too, so the whole dish doesn't get too rich, but tastes delicious. This recipe was a huge success for me, and I am grateful.
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A very good way to caook salmon! I had to feed 18 people and bought a whole side of a huge...