Poached Sockeye Salmon with Mustard Herb Sauce

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Ingredients

  • 1 (6- to 6 1/2-lb) whole sockeye salmon (preferably wild), cleaned, discarding head but leaving tail intact
  • 1 large onion (3/4 pound), sliced
  • 4 Turkish or 2 California bay leaves
  • 6 whole black peppercorns
  • 2 whole allspice
  • 3/4 cup table salt

    • For sauce
    • 1 cup mayonnaise
    • 1/2 cup sour cream
    • 2 tablespoons Dijon mustard
    • 1 tablespoon whole-grain or coarse-grain mustard
    • 1/3 cup finely chopped fresh dill
    • 1 tablespoon finely chopped fresh tarragon
    • 1/2 teaspoon

      Description

      We Adopted Contributing Editor Jon Rowley's Technique For Poaching Salmon In Water Salted Like The Sea. This Method Imparts A Touch Of Brine And...

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