Salmon

How long should I cook or bake an 8.5 lbs Salmon? Should it be served warm or cold. I'm doing brunch this Sunday for 8 and need a reply by the end of today. Thanks a bunch.

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Andrea

[Ruthy]

I would poach it very slowly to an internal temperature of 100 degrees (personally I never cook it to more than 95 degrees but I would eat it raw rather than overcooked). Timing will depend on the thickness of the salmon. Use an instant read thermometer. Definitely serve it warm if you can

I agree with Ruthie. This may take about one hour of slow poaching. Use dill and lemon in the poaching water. You could even use 25% chichen broth in the poaching liquid for an interesting flavor twist. For a brunch I would serve cold with bay leaf flavored beschamel. Wish I could attend.

how would you prepare that bay leaf flavored beschamel jbott? Are there any other sauces people can recommend to be served alongside salmon?

Flavor beschamel with bay by putting the bay leaf in the milk while it is heating. A few onion dices in there too would be nice.

Thanx jbott...but how long would you put the b.leaf in the beschamel for? (30 mins of simmering heat?)...what kind of taste is it?
And personally, I'd rather have a slightly overcooked salmon than under cooked one/ :|
Do you guys have any good flavorful recipes for a stuffed trout?