Poached Salmon

• 2 medium onions, quartered
• 3 celery ribs with leaves, cut into 1-inch pieces
• 2 carrots, cut into 1-inch pieces
• 6 parsley sprigs
• 10 black peppercorns
• 2 bay leaves
• 1 teaspoon salt
• 3 cups water
• 3 (8-ounce) bottles clam juice
• 2 cups dry white wine
• 1 (8-pound) salmon, dressed
• Garnishes: Cucumber slices, lemon slices, and sprigs of fresh dill

1. Combine first 10 ingredients in a fish poacher.* Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Cool to room temperature; strain reserving liquid. Discard solids. Return liquid to poacher.
2. Remove the head, tail, and fins from salmon. Wrap fish in cheesecloth; tie ends with string. Place fish in poaching liquid; add water to cover by 1 to 1 1/2 inches. Cover and bring to a simmer; simmer 20 minutes. Remove from heat, leaving fish in liquid for 15 minutes. Remove fish from liquid. Cool. Cover and refrigerate for 8 hours.
3. Remove cheesecloth. Remove and discard skin. Place fish on a platter, and garnish with cucumber slices, lemon slices, and fresh dill. Serve with Cucumber-Dill Sauce, Watercress Sauce, and Aioli.
4. *A large oval roasting pan may be used.

onions, celery, carrots, parsley sprigs, black, bay leaves, salt, water, clam juice, white wine, salmon, cucumber

Taken from www.myrecipes.com/recipe/poached-salmon-0 (may not work)