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Recipe Categories:
Poached Salmon with Catalano's Teriyaki Salmon Sauce
Submitted by: Michael Catalano |
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 Enjoy this great recipe of the week!
| Category: | | entrees | | Yields: | 12 (reduce or increase as needed) |
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| INGREDIENTS: |
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Salmon
5 cups dry white wine
5 cups water
1 (6-pound) skin-on salmon fillet
Kosher salt and freshly ground black pepper
Sauce
2- 12 oz Catalano's Teriyaki Salmon Sauce (They always want extra!) |
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| DIRECTIONS: |
| 1. |
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Make the salmon: Bring the wine and water to a simmer in a large, deep skillet with a tight-fitting lid. |
| 2. |
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Cut salmon into 12 pieces and season with salt and pepper. |
| 3. |
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Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water, if necessary, to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. |
| 4. |
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Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. |
| 5. |
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When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. |
| 6. |
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Bring salmon to cool room temperature before serving. |
| 7. |
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When ready to serve, spoon sauce onto a large serving platter and top w/ salmon pieces. Additional sauce as desired. |
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