Poached Salmon With Vodka Sauce

• 2 pounds whole salmon with head and tail
• Salt and pepper to taste
• 2 cups fish stock
• 1/2 cup dry vermouth
• Juice of one small lemon
• Juice of one orange
• 2 bunches scallions, washed and trimmed
• 1 bunch parsley, washed
• 1 bunch dill, washed and trimmed
• 1/4 cup vodka
• 2 tablespoons unsalted butter
• Steamed asparagus

1. Wash salmon thoroughly.
2. Sprinkle with a little salt and pepper.
3. Place stock, vermouth and juices in fish poacher or steamer on stovetop.
4. On poacher's rack, arrange scallions as a bed.
5. Stuff salmon with as much parsley and dill as will fit in cavity and place fish on scallions.
6. Cover and bring liquid to boil; reduce heat immediately and simmer 20 to 25 minutes, until an instant read thermometer inserted into back of fish, parallel to backbone, reads 125 degrees.
7. Take fish out of poacher and remove skin with fingers; it comes off easily while salmon is warm.
8. Place salmon on warmed serving platter and keep warm.
9. Pour cooking liquid into small saucepan.
10. Add vodka and bring to boil; reduce to 1/2 cup.
11. Whisk in butter, little by little, until mixture thickens a little.
12. Arrange cooked asparagus around salmon and bring whole to the table.
13. To serve, remove head and tail.
14. Cut lengthwise near backbone; remove bone.
15. Cut into portions and serve with sauce.

salmon, salt, fish stock, lemon, orange, bunches scallions, parsley, dill, vodka, unsalted butter, steamed asparagus

Taken from cooking.nytimes.com/recipes/11857 (may not work)