Shared by Evan Bloom
Shared by Evan Bloom
Oven-Poached Salmon
Yield: 4 Servings
Oven-Poached Salmon
Yield: 4 ServingsFamily Journey
VancouverVentura, California
San Francisco
"Leftover salmon will keep in a tightly sealed container in the refrigerator for up to 5 days. Cooked salmon is extremely versatile. It’s great scrambled with eggs and onions; stuffed into a toasted sandwich with a slice of tomato and crisp lettuce; shredded over salad greens; or in a creamy fish salad. My favorite is to blend 1 part chopped smoked salmon, 1 part poached salmon, and 2 parts sour cream; it makes a great party dip," explains Evan Bloom in his cookbook "Eat Something: A Wise Sons Cookbook for Jews Who Like Food and Food Lovers Who Like Jews."
Read more about his family in "For Wise Sons’ Evan Bloom, Salmon Is Jewish" and try his recipe for peaches and sour cream.
Ingredients
- ¼ cup mayonnaise
- 1 tablespoon plus 1 teaspoon kosher salt
- Four 6 ounce skin-on salmon fillets, about 2 in wide, patted dry with a paper towel
- 1 bunch fresh dill, separated into 4 smaller bunches, plus 1 tablespoon roughly chopped
- 16 lemon wheels, about ⅛ inch thick (from about 2 lemons), plus 1 lemon, cut into wedges
Preparation
Step 1
Preheat the oven to 350°F [180°C].
Step 2
In a medium bowl, whisk together the mayonnaise and salt. Lay out a sheet of heavy-duty aluminum foil roughly 12 in [30.5 cm] square on a flat surface and place one salmon fillet in the center, skin-side down. Slather 1 tablespoon of the mayonnaise mixture all over the salmon, including the skin, coating the fish evenly. Return the salmon to the center of the foil. Lay a small bunch of dill sprigs on top of the salmon, and arrange 4 lemon wheels across the top in a line. Carefully fold up the edges of the foil to make a packet, and crimp the seams. (This will help keep the steam inside and keep the fish moist when cooking.) Repeat the process with the remaining salmon fillets. At this point the packets are ready to cook, but they can be stored in the refrigerator overnight.
Step 3
Space the four salmon packets evenly on a large rimmed baking sheet. Bake for 20 minutes and remove from the oven. Immediately open each packet, being careful not to burn your fingers as the hot steam escapes. The salmon will easily pull away from the skin, if desired, or it can be carefully removed whole with a flat spatula.
Step 4
The salmon can be served hot right away, at room temperature, or cold. Sprinkle with chopped fresh dill and serve with lemon wedges.
Adapted from "Eat Something: A Wise Sons Cookbook for Jews Who Like Food and Food Lovers Who Like Jews" by Evan Bloom with permission by Chronicle Books, 2020/
