On Mar 17, 10:33 am, "Zeppo" > wrote:
> [snip]
> Is there a reason I shouldn't poach a whole side?

No, not as long as you have a pan large enough to hold it.

Make a proper court bouillon for the poaching.

> Also any favorite dill or tarragon sauce recipes?

If that's what you want: peeled, seeded, diced (small) cucumber, sour
cream, tarragon vinegar, some mayo if needed for consistency. But
some people really like a good aioli with poached salmon..... -aem