Poached Salmon with Cucumber Scales
User Reviews
3.4
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Course
Main Course
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Cuisine
gluten-free
Poached Salmon with Cucumber Scales
Description
This recipe showcases salmon fillet gently poached in a baking pan partially filled with water and lemon slices. Cooking at 400°F under foil ensures the fish cooks evenly and stays moist without drying out. After poaching, the salmon is chilled to set its texture for cold serving. The garnish technique uses very thin cucumber slices—cut thin enough for flexibility—layered in an overlapping pattern starting from the tail end to mimic fish scales, creating an elegant visual effect that complements the dish.
The lemon slices used in poaching infuse the salmon with subtle citrus aroma, and fresh parsley or dill sprigs provide a herbaceous note that pairs well with both the fish and cucumber garnish. Serving this dish cold makes it refreshing and suitable for warm weather meals or elegant appetizers, often accompanied by additional lemon wedges for added brightness.
For best results when preparing ahead, the chilled salmon should be brushed lightly with a lemon juice and water mixture and covered with damp paper towels to maintain moisture before a final plastic wrap cover. It’s advisable not to prepare it too far in advance to preserve freshness and appearance.
Ingredients
- 1 - 1 1/2 pound salmon fillet
- 2-3 lemon thinly sliced, plural
- pickling cucumbers several small or 1 seedless cucumber
- parsley or dill sprigs, fresh
Instructions
- Set the oven to 400F
- Rinse the salmon and lay out in a baking pan long enough to accommodate it. Add cold water to the pan, to almost but not quite cover the fish. Add one sliced lemon to the water, and cover the pan with foil. Cook for 30 minutes, or until the fish is just cooked through.
- Drain the fish and chill.
- After the fish has chilled, slice the cucumbers into paper thin slices. The slices have to be thin enough to be flexible, so they will conform to the shape of the fish. Use the thinnest setting on the mandolin. I recommend slicing just a few pieces to start with, and check to see if you've got the right thickness. No need to peel the cucumbers.
- To layer the 'scales', begin at the tail end and working upwards. Lay them in an alternating, overlapping pattern, just like fish scales!
- Serve the fish cold, with wedges of lemon.
Notes
- Brush the chilled salmon with a lemon juice and water mixture and cover with damp paper towels and plastic wrap if making ahead.
- Avoid preparing this too far in advance to maintain optimal texture and appearance.
User Reviews
Overall Rating
3.4
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