This elegant Cold Glazed Salmon is a sophisticated take on classic American seafood appetizers. A whole salmon is gently poached in a fragrant mixture of dry white wine, fresh basil, tarragon, rosemary, and aromatics, infusing the flesh with delicate herbal notes. Once cooled, the fish is encased in a firm, savory fish aspic that holds the shape beautifully while adding a luxurious mouthfeel. The combination of tender, flaky salmon and the clear, gelatinous glaze creates a stunning visual presentation perfect for holiday gatherings or upscale dinner parties. Serve chilled with fresh tarragon garnish for a refreshing, refined bite that balances richness with acidity.
Cold Glazed Salmon
Description
This elegant Cold Glazed Salmon is a sophisticated take on classic American seafood appetizers. A whole salmon is gently poached in a fragrant mixture of dry white wine, fresh basil, tarragon, rosemary, and aromatics, infusing the flesh with delicate herbal notes. Once cooled, the fish is encased in a firm, savory fish aspic that holds the shape beautifully while adding a luxurious mouthfeel. The combination of tender, flaky salmon and the clear, gelatinous glaze creates a stunning visual presentation perfect for holiday gatherings or upscale dinner parties. Serve chilled with fresh tarragon garnish for a refreshing, refined bite that balances richness with acidity.Ingredients
Directions
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Preheat oven to 375&# 194;°F (191ðC).
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In a small saucepan, combine the dry white wine, basil leaves, 3 sprigs of tarragon, minced shallots, rosemary sprigs, lemon slices, and celery leaves.
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Simmer the mixture over medium heat for about 20 minutes, or until the liquid reduces to approximately 3 tablespoons.
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Lay the whole salmon on a large sheet of heavy-duty aluminum foil, ensuring the foil is twice as long as the fish.
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Pour the reduced wine and herb mixture evenly over the salmon.
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Season the fish generously with salt and pepper.
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Fold the foil over the salmon to create a sealed packet, crimping the edges tightly to prevent steam from escaping.
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Place the foil packet on a baking sheet and bake in the preheated oven for 50 to 60 minutes, or until the fish flakes easily when tested with a fork.
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Carefully open the foil packet and allow the salmon to cool completely.
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Remove the skin from the salmon if desired, then chill the fish thoroughly.
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Coat the chilled salmon with the prepared fish aspic and garnish with additional tarragon sprigs before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 82.9kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 9.8mg1%
- Total Carbohydrate 6.6g3%
- Dietary Fiber 3.2g13%
- Sugars 0.9g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
