Clodagh’s Irish Kitchen by Clodagh McKenna is a volume of Irish-based and internationally-inspired dishes. Her grandfather was a fisherman in Ireland with one of the first licenses for wild salmon fishing. That wild salmon season is short, June to August, so there is a rush to catch, cook, and savor.
Clodagh loves to poach salmon, a technique that embraces the delicate taste of the flesh. When we broil or barbeque, we intensify the salmon flavor. When we poach, we respect the natural flavor.
You do have fish poacher, right? If not, simply cut the salmon up and use a saucepan. No, it won’t be whole any more, but now you have an excuse to visit your kitchen supply store. Do try Clodagh’s poaching recipe complete with fennel, a flavor that again complements that pink salmon.
As the picture shows, poached salmon can appear on your table with striking beauty. And cold cucumber on cold salmon is just the recipe for a warm July Sunday. Serve with a simple salad and a complex white wine. And the international part of this recipe? Well, it’s the Pistachio Yogurt sauce. They don’t grow pistachios in Ireland, not a one.
Poached Whole Salmon with Pistachio Yogurt
Yield: serves 10
Ingredients:
For the salmon:
- 1 whole salmon (about 5 ½ pounds) cleaned and scaled
- 3 bay leaves
- 3 sprigs of fennel
- 1 lemon, cut into wedges
- 1 teaspoon black peppercorns sea salt
For the garnish:
- ½ cucumber
- 5 sprigs of fennel
- 1 lemon, cut into thin wedges
For the pistachio yogurt:
- 1 ⅔ cups plain Greek yogurt
- Zest of 2 limes
- 1 tablespoon pistachios, finely ground (I use a mortar and pestle)
Preparation:
Place the whole salmon in a fish poacher and cover with cold water, making sure that the water covers all of the fish. Add the bay leaves, sprigs of fennel, lemon, and peppercorns, and season with sea salt. Bring to a boil, then turn off the heat and let the salmon cool completely in the water.
Once cooled, drain off the water and let the salmon drain free of any water. Using a paring knife or your fingers, carefully remove the skin from the salmon.
Prepare the salmon: Transfer the fish to a large serving plate. Very thinly slice the cucumber (using a mandolin if you have one) and place the thin slices along the center of the length of the fish. Garnish the rim of the salmon with the sprigs of fennel and lemon wedges.
Make the pistachio yogurt: In a bowl, mix together the yogurt, lime zest, and finely ground pistachios.
Serve the salmon with the pistachio yogurt on the side.
Source: Clodagh’s Irish Kitchen [Kyle, 2015]