This is not real poaching but rather more like steaming, leaving the salmon to taste as if it were simmered in aromatic liquid. It's magnificent hot and mighty tasty cold. Toss any leftovers the next night with pasta and dressing.
Ingredients
- 1 side salmon (about 2 lb/1 kg)
- 1/4 tsp (1 mL) each salt and pepper
- 8 whole fresh chives
- 2 tbsp (25 mL) vermouth or lemon juice
- 2 tbsp (25 mL) chopped fresh chives
- Basil Mayonnaise:
- 1/2 cup (125 mL) light mayonnaise
- 1/2 cup (125 mL) packed fresh basil leaves
- 2 tbsp (25 mL) chopped fresh chives
- 2 tbsp (25 mL) extra-virgin olive oil
- 1 tbsp (15 mL) lemon juice
- 1/4 tsp (1 mL) salt
Steps
- Place 40-inch (1 m) long piece of double-thickness foil on work surface; grease. Cut salmon into 8 portions just to skin; place, skin side down, on foil. Sprinkle with salt and pepper. Arrange whole chives over top; drizzle with vermouth. Fold foil over fish and seal to form packet.
- Place on grill over medium heat; close lid and cook until fish flakes easily when tested, about 15 minutes. (Make-ahead: Open packet and let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.) Discard whole chives; sprinkle with chopped chives.
- Basil Mayonnaise: In food processor or blender, purée together mayonnaise, basil, chives, oil, lemon juice and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Serve with salmon.
