Classic Poached Salmon Recipe

Preheat oven to 450°F Season each piece of salmon with salt and pepper, and place one on top of the other.

Measure salmon horizontally at its thickest part.

Wrap salmon in cheesecloth and place in buttered baking dish.

Bring court bouillon to boil and pour over fish. I t should come three-quarters of the way up the fish.

Cover dish with foil and place on baking sheet.

Transfer to oven and cook for 5 minutes per inch.

Remove from oven, uncover and cool in broth.

Place on serving platter, using the cheesecloth to help with the transfer.

Undo cheesecloth and remove top layer of skin.

Using cheesecloth again, turn salmon over and place skinned side down on serving platter.

Remove the cheesecloth and top layer of skin.

Thinly slice cucumber on a mandolin or slicer.

Bring a pot of water to a boil, immerse cucumber slices and bring back to boil.

Immediately drain.

Pat cucumber slices dry.

Overlap on top of fish to simulate scales.

Decorate platter with lemon slices and watercress.

Slice and serve with Green Herb Mayonnaise. ==

Court Bouillon In a large pot on high heat, bring all the ingredients to a boil.

Reduce heat and simmer for 15 minutes.