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Cold-Poached Salmon with Cucumber Salad

This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve for a simple but sophisticated spring or summer lunch.

  • yield: Serves 8 to 10


  • 1 (3- to 4-pound) skinless salmon filet, bones removed
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 2 shallots, halved and sliced
  • 1 bulb fennel, trimmed and chopped
  • 1 leek, trimmed and chopped
  • 1 tablespoon pink peppercorns
  • 1 cup white wine, such as pinot blanc
  • Cucumber Salad, for serving
  • Honey Mustard Mayonnaise, for serving
  • Rye bread, for serving


  1. Step 1

    Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.

  2. Step 2

    Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.

  3. Step 3

    Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.

The Martha Stewart Show, May 2011