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Poached Atlantic Salmon



  • 1.

    Seafood and crisp semillon works well.

  • 2.

    My last two Christmas Celebrations have featured a whole Atlantic Salmon poached with bay leaves, russian garlic and salt and pepper.

  • 3.

    Simply have the fishmonger clean the fish, add the fish to the kettle, then cover with cold water and seasoning.

  • 4.

    Heat on med high until bubbles slowly form (12 mins) and maintain until the water warms, then stop heat.

  • 5.

    Let cool for 60-90 minutes. Have a test by peeling back the skin a checking the flesh has coloured to the pale pink cooked colour. If its red it needs a little longer.

  • 6.

    Gingerly lift the fish whole from the kettle and place on a tray.

  • 7.

    Serve by peeling back the skin and in generous chunks using a cake thingy.

  • 8.

    Eats well with a dollop of lime mayo or with crusty bread.


A kettle is only an occasional use kitchen tool but makes for such an impressive and tasty meal no cook should be without one - plus people always want to borrow it.

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Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Poached Atlantic Salmon.


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