4 ounces onion, coarsely chopped
2 ounces parsley sprigs
4 ounces celery tops, coarsely chopped
8 bay leaves
4 teaspoons dried thyme leaves
2 teaspoons black peppercorns
4 teaspoons salt
2 lemons, thickly sliced
2 gallons water
1 quart white wine
50 (5-ounces) each salmon fillets (fresh or thawed)
Servings: 50
1. Put vegetables, spices, and lemon into a cheesecloth bag.
2. Combine water and wine. Cover and simmer seasoning bag with liquid for 15 minutes. Discard seasoning bag.
3. Lightly grease four 12x20x4-inch pans. Divide salmon evenly into pans. Carefully pour approximately 2 qt of simmering hot liquid over salmon. (Fish should be just covered with liquid.)
4. Bake uncovered at 350°F for 10-15 minutes or until fish flakes easily and reaches a temperature of 145°F. Remove salmon carefully from liquid.
5. Serve with Horseradish Caper Sauce or Fruit Salsa.
2 ounces parsley sprigs
4 ounces celery tops, coarsely chopped
8 bay leaves
4 teaspoons dried thyme leaves
2 teaspoons black peppercorns
4 teaspoons salt
2 lemons, thickly sliced
2 gallons water
1 quart white wine
50 (5-ounces) each salmon fillets (fresh or thawed)
Servings: 50
1. Put vegetables, spices, and lemon into a cheesecloth bag.
2. Combine water and wine. Cover and simmer seasoning bag with liquid for 15 minutes. Discard seasoning bag.
3. Lightly grease four 12x20x4-inch pans. Divide salmon evenly into pans. Carefully pour approximately 2 qt of simmering hot liquid over salmon. (Fish should be just covered with liquid.)
4. Bake uncovered at 350°F for 10-15 minutes or until fish flakes easily and reaches a temperature of 145°F. Remove salmon carefully from liquid.
5. Serve with Horseradish Caper Sauce or Fruit Salsa.
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