A scottish recipe from my ex MIL. Peel a cucumber and remove the seeds. Liquidise half of it and dice the other half. Melt a little butter and fry the dice for a couple of minutes, add a little flour then white wine, the liquid cuke, the cream. It's a lovely pretty sauce for salmon and is good with new potatoes and garden peas.

Oh yes, I would love to have your "problem"! LOL

I had ling cod for the first time this summer when my sister's boyfriend came back from a fishing trip in Alaska. It is wonderful!

I love Marilyn's Salmon Cakes, they're one of my favorites! As for ideas, how about

Fish Tacos
Cioppino
Lori's Parmesan Crusted Halibut
Salmon Balls in Dill Sauce
Fish Amandine
Salmon Baked in Foil
Alaskan King Salmonwith Red Pepper Pesto and Basil Butter Sauce
Sharon's Drunken Salmon

I'd be happy to share recipes for any of these if you are interested.

Linda

I would be happy to send you my address!!!!!!

Salmon Kedgeree is a great way to use up leftover salmon or freshly poached salmon, since you've got a lot of it. Big "fish" envy goin' on here!

Type: BRUNCH OR LIGHT SUPPER DISH
Suitable for: cooked and flaked salmon, trout, pickerel, catfish, or other leftover, unbreaded cooked fish. A particularly luxurious version could be made with flaked crab -lucky leftovers!)

This originated as a British Victorian Colonial dish and is classically made with smoked haddock. The seasonings with which you cooked your fish will contribute their own nuances to this quick dish, once part of a good English breakfast. Yes, breakfast. No, in answer to the eternal question, there aren't any bones in this!

Serves 6

Equipment:

Large skillet
Wooden spoon
Serving platter or flat-bottomed casserole

Ingredients:

3 Tbsp. butter, or half-butter/half oil
1 small onion, peeled and chopped
3 cups cooked rice
3 hard-boiled eggs
2-3 cups flaked cooked fish
Handful chopped flat-leaf parsley or cilantro
1-2 tsp. mild curry powder
Optional: Add 2-3 Tbsp. milk if dish seems very dry Smoked paprika, dusted on finished dish, suggests its original smokiness

Melt butter/oil over low heat in skillet. Cook onion till translucent. Keeping heat low (you are merely heating pre-cooked ingredients) add ingredients in order, stirring to blend and warm. Add liquid if dish seems dry.

Mound on serving dish, dust with smoked paprika.

I could happily live with an abundance of Halibut.

Here are a couple of salmon recipes that are tried and true.

Jane, Do you remember Umberto Menghi? Owns at least one restaurant in Vancouver. He had a cooking show in Vancouver back in the 70's. This recipe for Salmon and Julienne Vegetables is one of his from that show.

Ready for the Oven

Plated

Home Cookin Chapter: Recipes From Thibeault's Table

Salmon With Julienne Vegetables
===============================
Salmon Filets or steaks

Adapted from: Umberto Menghi 1978

1 large carrot
1 stalk of celery
1 lemon
2 cloves garlic
1 large shallot
Parsley
White wine
Chicken broth (Optional instead of white wine
Olive oil
. Place salmon filets in a shallow oven proof dish.

Julienne carrots, celery, lemon zest,

chop parsley,
mince garlic
chop shallots

Mix together and spread over top of the salmon.

Pour a little white wine,or chicken broth over the salmon and a squeeze
of lemon juice.

Drizzle with olive oil.

Sprinkle with salt and Pepper

Butter a piece of foil and place loosely on top of fish. Do not seal.

Bake in a 400°to 450° oven for approximately 10 to 20 minutes,
depending on the thickness of salmon.

To serve. Place a piece of salmon on plate keeping some of the julienne
vegetables on top.

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Home Cookin Chapter: Recipes From Thibeault's Table

Thai Salmon Filo Parcels
========================

This recipe is taken from The Delia Collection: Fish.

For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed. But I also suspect we could be in danger of overkill, so I like to use it only where it's really appropriate , like here, where a parcel of something really does seal in all those precious salmon juices, and when they mingle with the lime, ginger and coriander, the result is marvelous!

2 middle-cut fillets of salmon (4-5 oz/110-150 g each)
4 sheets filo pastry (approximately 7 x 12 inches/18 x 30 cm each)
1 teaspoon grated fresh ginger
Grated zest and juice of 1 lime
1 clove of garlic, crushed
1 tablespoon chopped fresh coriander
1 small spring onion, finely sliced
1 ounce (25 g) butter
Salt and freshly milled black pepper

To serve:
A few sprigs of coriander
1 lime, cut into quarters
. First of all, in a small bowl, mix together the ginger, lime zest,
garlic, coriander and spring onion, then stir in the lime juice. Now
melt the butter in a small saucepan, then lay 1 sheet of filo pastry
out on a flat surface, brush it all over with some of the melted
butter, spread another sheet of filo on top and brush this lightly with
melted butter as well.

Now position one of the salmon fillets near to one end of the filo,
season it and sprinkle half the lime and herb mixture on top. Next,
fold the short end of pastry over the salmon, then fold the long sides
inwards, roll the salmon over twice more and trim any surplus pastry
(it's important not to end up with great wedges of pastry at each end).
Wrap the other piece of salmon in exactly the same way and, when you're
ready to cook, brush the parcels all over with melted butter, place
them on a lightly greased baking sheet and bake in the oven for 20-25
minutes or until the pastry is brown and crisp. Serve, garnished with
sprigs of coriander and wedges of lime to squeeze over.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Ivory Spring Salmon grilled and topped with herbed butter.

Salmon patties made from left over Spring Salmon

Salmon Patties
==============
2 (213 g) cans red salmon (or leftover cooked salmon)
1-1/2 cups soft fresh breadcrumbs
1 to 2 tsp of Dijon mustard
1/3 cup chopped green onion
2 potatoes mashed
1 tablespoon chopped parsley
Pinch of Thyme
1 egg beaten
1/4 Parmesan cheese
Salt and pepper

Flake salmon in a mixing bowl and add 1/2 cup bread crumbs, green
onions and mustard and mashed potatoes. Mix with fork until well
blended. Add beaten egg, thyme, parmesan cheese, parsley, and salt and
pepper.

Shape mixture into patties. Mixture will be very soft. Add more bread
crumbs if necessary. Cost patties with remaining bread crumbs. Heat
butter and oil in skillet over medium heat. Add salmon cakes and fry 5
minutes on each side or until nicely browned.

>>>>>>>>>>>>>>>>>>>>>>>>>>>

And you can cook salmon or halibut on the grill on top of soaked cedar planks.

Here are a couple we really like.....

Alexa

Irish Fish Pie (aka Cod Cobbler)

1 1/2 lbs cod fish fillet or other white fish
2 ounces butter
2 ounces flour
1/2 liter milk
3 1/2 ounces grated cheese
Scone topping
1 cup flour
2 ounces grated cheese
2 ounces butter
1 teaspoon baking powder
1 pinch salt
1 egg yolk
milk

Place fish filets in the bottom of a round oven dish.
Make a cheese sauce with the butter, flour, milk and grated cheese and pour over fish.
Make scone dough by rubbing the butter into the flour with baking powder and pinch of salt.
Add grated cheese and drop egg yolk into the mixture and add enough milk to make a workable dough.
Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter.
Drop these rounds on top of the fish mixture so that they just about cover the surface and then glaze them with a little milk.
Sprinkle some more grated cheese over them and bake at 450F degrees for 25-30 minutes or until the scones are golden brown.
****************************************************

Honey Soy Broiled Salmon
http://www.eatingwell.com/recipes/honey_soy_salmon.html
From EatingWell: August/September 2006, EatingWell for a Healthy Heart Cookbook (2008)
A sweet, tangy and salty mixture of soy sauce, rice vinegar and honey does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent. Make it a meal: Serve with brown rice and sautéed red peppers and zucchini slices.
4 servings : Active Time: 20 minutes : Total Time: 40 minutes
Ingredients
• 1 scallion, minced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon minced fresh ginger
• 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
• 1 teaspoon toasted sesame seeds, (see Tip)
Preparation
1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
2. Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
3. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Nutrition
Per serving : 234 Calories; 13 g Fat; 3 g Sat; 5 g Mono; 67 mg Cholesterol; 6 g Carbohydrates; 23 g Protein; 0 g Fiber; 335 mg Sodium; 444 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 3 lean meat, 1/2 other carbohydrate
Tips & Notes
• Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
• To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

**********************************************************

Macadamia Crusted Halibut with Citrus Butter Sauce
Serves 4
Four 6 oz. halibut filets
1/2 cup unsalted butter, softened
1/4 cup panko flakes (Japanese bread crumbs)
1/4 cup macadamia nuts, toasted, ground fine
2 Tbsp. olive oil
salt and pepper
1 tsp each grated orange, lemon and lime zest
1/2 cup orange juice
2 tbsp lime juice
2 tbsp lemon juice
1 minced shallot
1 tbsp honey
5 tbsp butter
Season each filet with salt and pepper. Mix the toasted macadamia nuts
into the soft butter. Add in panko flakes. Spread top of fish with crust and sear
quickly in 2 Tbsp olive oil in hot sauté pan on both sides.
Chop the shallot very fine. Saute in 1 tbsp butter until soft. Add the zests, juices and honey. Bring to a boil and reduce just a bit. Add 4 tbsp butter and swirl it to incorporate. Serve over the fish.

My address is............ LOL
What a bounty!

Halibut and Chips comes to mind (or cod).
Dip portioned pieces in egg, then Panko bread crumbs.
Bake on a rack on a cookie sheet so both sides get crisp.
Cut potatoes into 1/4" or so slices, toss with olive oil and Old Bay or other herbs of choice and bake!
Serve with coleslaw.

Salmon Dip:
Toss cooked salmon with mayo (I use fat free), garlic powder and a drop or two of Liquid Smoke. Serve with pita chips or crudites.

Smoke some of the salmon! Then you can make the dip above without the Liquid Smoke.

Seafood Fettucine.

Oh, how I wish I were closer. I'd love to trade some of our grass fed beef for fish! :)

Deanna

Wow!! I thought I was lucky because DH caught a 35 lb Salmon last month. He goes fishing with his buddy on the Sacramento River near Meridian, CA. Only gets down there a few times a year. But you have an over abundance of fish. We love it and eat it at least twice a week too.

Linda

Oh darn, I'm trying to feel badly for you. I'm not succeeding. (grin)

Elery made Finnan Haddie in the fall, from the Baking Sheets that beachlily sent us. It was yummy, but takes smoked fish. I don't suppose you have a smoker?

Fish chowder is always good, and halibut is one of my favorite fishes to just batter dip and fry for fish and chips.

Annie

Yes, I too, would love to have your abundance, but I do understand. The dishes you mention all feature a prepared piece of fish separate from side dishes. How about menus that more incorporate the fish with other items into one-dish meals?

Here are a couple of suggestions:

1. Baja fish tacos (especially good with halibut)
The fish is often deep fried like fish & chips, but we usually saute onions, add cumin, coriander, garlic, add fish and cook just until flaky, break up to mix with onions and spices. Then serve with fresh heated corn tortillas, shredded cabbage, crema fresca, shredded jalapeno jack, avocados and salsa verde (or any other favorite toppings - a papaya or corn salsa works really well too)

2. Pasta dishes - salmon with dill and capers in a cream sauce; linguine & clams in red sauce, (but substitute halibut)

3. Fish stews - boullabaise, cioppino - but just use what you have, maybe add some clams or mussels to give it a bit more variety in the bowl

4. Seafood paella - again, use what you have, but if you want to give it a bit more dimension, add a couple of shellfish varieties.

I too am envious of your problem. And I can understand; sometimes, too much of a good thing can be too much of a good thing! And if you just can't take it any more, I'd be happy to give you my address and pay for the shipping! :)

This is a grilled salmon recipe, but the marinade changes the texture as well as the flavor, so perhaps it would be different enough for you.

Maple Pepper Salmon

Mix maple syrup and soy sauce in a ratio of 3 to 1, depending on how much salmon you are cooking. Put marinade with salmon filet in plastic bag in refrigerator for 24 hours. Flip to make sure it soaks in both sides. Remove salmon from marinade and place on aluminum foil; tear/cut/fold foil to fit. Grind black pepper - LOTS of it, more than you think you want - on salmon. Grill with indirect heat (off to side of coals) till done. You can also bake in a 500F oven.

Kathy

I knew I could count on everyone here!

The cucumber sauce that Islay mentioned sounds wonderful - very different.
Linda, fish tacos are a great idea - why didn't I think of that? I don't think I've seen Sharon's drunken salmon recipe - sounds intriguing - would you mind posting that one?
Theresa, thanks for mentioning Kedgeree - my mother used to make that - haven't had it for 30 years - on the list it goes!
Ann - I love Umberto Menghi's restaurants, Il Giardino and Il Caminetto in Whistler are both fabulous - going to his cooking school in Tuscany is on my bucket list. I'll definitely try the Thai in Filo.
Alexa - the Macadamia Crusted Halibut sounds heavenly - good for a splurge one night.
Deanna - I didn't mention, but we have quite a stashed of smoked salmon as well, your dip would be a good use of some of that.
Annie - we have two smokers! Chowder is a good idea considering we just got about a foot of snow and more is forecasted for the next several days.
Spacific, pasta is something I haven't done for a long time, so I will definitely be doing a salmon cream sauce soon and serving it over pasta.
Kathy, your maple pepper recipe sounds good - maple and soya go so well together, don't they?
Gee - I am actually enthused about fish again - thanks a lot everyone.
Jane

Ann_T, that Thai salmon in filo sounds wonderful. That might have to be on next Christmas Eve's seafood feast menu!

Salmon in ginger soy sauce.

1/3 cup dry sherry or vermouth
3 Tbsp low-sodium soy sauce
2 tsp sesame oil
1/4 cup finely chopped green onions (scallions)
1 tsp freshly grated ginger
1 tsp finely chopped garlic
2 salmon fillets (1 pound)
Preheat the oven to 400oF. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger and garlic in a small bowl.
Place the fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 10-12 minutes or until the fish flakes easily.
May substitute cod, sole, orange roughy or flounder.

Enjoy from the South Beach Cookbook

Linda

Here you go, Jane.

Drunken Salmon
From G.I. Diet by Rick Gallop
posted by Sharon CB

Cooking the fish on cedar adds a smoky flavour. You can also cook it directly on the barbecue. Some of the skin may stick to the grill, but don?t worry.

1/2cup rye whiskey
1/2 cup freshly squeezed orange juice
1/4 cup soy sauce
1/3 cup olive oil
1 tbsp pepper
1 tbsp salt
2 cloves garlic, crushed
2-lb salmon fillet, skin on

Soak untreated cedar plank in water for minimum 2 hours and up to 24.

In 9 x 13-inch glass baking dish, whisk together whiskey, orange juice, soy sauce, olive oil, pepper, salt and garlic. Place salmon fillet in marinade, skin-side up. Cover with plastic wrap and refrigerate for 6-8 hours.

Remove salmon from marinade and place on cedar plank, skin-side down. Place on preheated grill and cook over medium-high heat, with barbecue lid down, for 10-13 minutes or until salmon just flakes with a fork. Be careful not to overcook.

Makes 8 servings.

And here are two really good fish taco recipes that I have made and liked. I am not sure where the first one came from, I've had it quite a while.

Fish Tacos with Chipotle Cream

1 lb fresh white fish (tilapia, halibut or haddock work well)
1/2 c sour cream
1 tsp chipotle in adobo, finely chopped
1/8 tsp salt
1/2 c onion, finely chopped
1/2 c chopped tomato
3 T snipped fresh cilantro
4 cloves garlic, minced
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground cinnamon
2 T butter
1 tsp finely shredded lime peel
1 T lime juice
4 9-10 inch flour tortillas, warmed
Fresh lime wedges

Rinse fish and pat dry with paper towels. In a small bowl, stir together sour cream, chipotle & 1/8 tsp salt. In another bowl, combine onion, tomato & cilantro. Set aside.

In small bowl, stir together garlic, cumin, 1/2 tsp salt and cinnamon. Rub mixture evenly over both sides of the fish.

In a 12 inch non stick skillet, melt butter over medium heat. Add fish, cook 3 minutes. Turn fish and cook 2 minutes more. Break fish into bite size pieces, sprinkle with lime peel and juice. Cook 1-2 minutes more or until fish begins to flake. Remove from heat. With slotted spoon remove fish from pan and discard liquid.

To serve, fill each tortilla with 1/2 c fish mixture, and 1/4 c onion mixture. Top each with 2T of the chipotle sour cream , fold in half or roll up. Serve with lime wedges

This one is exceptional, but I use flour or whoe wheat tortillas because store bought corn tortillas fall apart when picked up. Fish Tacos with Mango Salsa From Simply Recipes 1 lb of very fresh fish fillets \- (Good fish for tacos are firm fish like swordfish or shark) Salt and pepper Olive oil 1 doz corn tortillas (3 tortillas per person) Vegetable oil or butter (optional, depending on how you heat your tortillas) Salsa \- (See Mango Salsa Recipe below) 1 ripe Avocado Cabbage (or iceberg lettuce) Cider vinegar Salt 1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.) 2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later. 3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20\-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds. Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10\-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil. Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside. 4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick\-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper. 5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own. Serves four. Mango Salsa 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango) 1/2 medium red onion, finely chopped 1 Jalape�o chile, minced (include ribs and seeds for a hotter taste if desired) 1 small cucumber, peeled and diced (about 1 cup) 3 Tbsp fresh cilantro leaves, chopped 3 Tbsp fresh lime juice Salt and pepper to taste Also good with diced red bell pepper and jicama. Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado. Linda

OK, Jane, since you do have smoked fish, this was very good. It's actually supposed to be made with smoked haddock, but we made ours with smoked trout and enjoyed it greatly. I skipped the poaching step, because the trout was already cooked, but it depends on your own smoked fish, of course.

Finnan Haddie

Finnan Haddie Chowder
Serves six, generously

To poach haddock :

3 cups water
1 tsp peppercorns
1 bay leaf
1 sprig thyme
1 carrot, roughly chopped
1 leafy celery stalk, roughly chopped (leaves and all)
1 small onion, roughly chopped
(Optional - if using leeks, include the dark green leafy tops here, chopped up a bit)
2 pounds Finnan Haddie (smoked haddock)

Bring all ingredients except haddock to a boil in a large, flat saucepan that will also hold the fish in one layer if possible. Add haddock and lower heat to a gentle simmer. Simmer covered for 15 minutes, or until fish flakes easily with a fork (don't break it apart totally, though, because you're going to need to transfer it to your chowder).

Chowder :

2 tablespoons butter (or rendered salt pork - see above)
1 onion, finely chopped (or two leeks, white and tender green only, chopped)
1 stalk celery, chopped
3 large potatoes (a starchy, all purpose type if possible), peeled and cut into 1/2 inch cubes
1 1/2 cups milk
1 1/2 cups heavy cream
2 tsp chopped fresh thyme

In a Dutch oven or heavy stockpot, melt the butter (or render and remove salt pork.) Add onion (or leek) and celery, and saute until onion is soft but not brown. Set a strainer in the pot, and strain the haddock poaching liquid right in.. Add potatoes, bring to a boil, then turn down to a healthy simmer until potatoes are done, about 15 minutes. Now add the haddock back in - breaking it up as you do - and add the milk, cream, and thyme. Slowly bring to the barest simmer to heat through, about 10 - 15 minutes or so.

this thread made me so envious I had to open a can of salmon and eat half of with lemon it on crackers!!
Lucky Lucky you!

Salmon stuffed mushrooms. Flake it, add some capers, a bit of mayo, a bit of seasoning, and then top it with some parm. Luck to you!

:)

Thanks Linda for posting the drunken salmon recipe. I will have to see if I can find an airline bottle of rye - I don't know anybody that drinks it anymore. And Annie, that chowder sounds very, very good - think I'll give it a go this week.
I know a lot of you would like to have my salmon problem, but as someone mentioned - you can have too much of a good thing. I find salmon just okay, but I love Halibut and Ling. With all these new recipes though, maybe I'll get enthusiastic about salmon again. Hope so, because fishing season is only a few months away!

I meant to give you the picture. I think I also chopped some mushroom stems that I added to the mixture.

Oh yum! Those are definitely on the list!
J

Tobyt-I could use some fish,I have another problem,elk,bear,carribou,deer....He did go tuna fishing and the guys had one of the biggest catches there,hes talking bay I hope ,flounder...mmmmI have a recipe a casserole for salmon casserole.Its rice ,cheese,corn.Havent made it in awhile but its good.

This is not a recipe but a thought about your predicament and what can be done about it. The thought is that you need to use a large quantity in one fell swoop -- more than your family can eat.

If you have the opportunity to contribute food to a pot luck or similar event, I'm sure an attractive salmon dish would be welcomed. I'm thinking of whole poached fillets, decorated with cut vegetables, coated with aspic and served cold. I did this once for a friend's wedding reception and it was a great success.

You need a fish poacher to do this. But if you don't have one, you could cut the fish into pieces which would fit a skillet.

It was long ago that I did this, so I don't have a recipe. Basically, you poach the fish at a low simmer for about 12 to 15 minutes, depending on thickness, in a 50/50 mixture of white wine and water, then make an aspic from some of the broth. Put the fillets on a wire rack and allow to cool. Arrange pieces of vegetables (blanched if necessary to make them tender) on the fillets in a decorative way and pour aspic over them. Chill to set the aspic.

I would be surprised if Ann or Dcarch don't come up with a photo of this sort of thing but, in case they don't, check out the link below.

Jim

Here is a link that might be useful: Poached Salmon Pics