Name: Poached Sockeye Salmon with Mustard Herb Sauce
Cook time: 25 min
Total time: 50 min
Yield: Makes 8 to 10 servings
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; 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 finely grated fresh lemon zest; a 10-quart pot with a lid

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Poached Sockeye Salmon with Mustard Herb SauceRomulo Yanes

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 enables the other seasonings to permeate the fish. Cut into very thick steaks instead of left whole, the fish is easier to handle and doesn't require a poacher. The creamy sauce makes for a sophisticated finish.

Cooks' notes:

•Salmon is best freshly poached but can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
•Sauce keeps, covered and chilled, 1 day.

Recipe notes

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