- 2 pounds whole salmon with head and tail
- Salt and pepper to taste
- 2 cups fish stock
- ½ 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
- ¼ cup vodka
- 2 tablespoons unsalted butter
- Steamed asparagus
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
648 calories; 37 grams fat; 10 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 9 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 51 grams protein; 141 milligrams cholesterol; 434 milligrams sodium
- 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.
- Recipe can also be prepared with salmon fillets. Follow the Canadian rule: measure salmon at thickest point and cook 8 minutes to the inch.