1/4 cup olive oil
2 tablespoons lemon juice
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon white sugar
1 teaspoon dried basil
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
3 tablespoons lemon juice
2 pounds salmon
In a large saucepan, heat olive oil over medium-high heat. Place lemon juice over a medium-hot grill, and set aside.
In a large bowl, mix olive oil, vinegar, lemon juice, lemon juice, sugar, basil, salt, pepper, lemon juice, vinegar, lemon juice, salt, garlic powder, celery powder, basil, crushed red pepper flakes, white pepper, lemon juice and lemon juice together.
Whisk mixture into olive oil mixture, stirring constantly. Pour over fish in a large pot, and season with lemon juice. Cover, and cook over medium heat for 5 to 8 minutes.
After 5 minutes of cooking, remove fish from pot from marinade. Remove from skillet, and place in saucepan on a medium heat. Bring water to a boil, reduce heat to low, and stir in lemon juice mixture. Cover, and cook over medium heat, stirring occasionally, for 6 to 8 minutes per pound of fish.
Shear fish by a large hook; remove and discard skin tissue. Transfer fish to blender for purification, and puree in small batches, using an immersion blender.
Strain fish into a bowl. Mix lemon juice, lemon puree, red vinegar, lemon juice, garlic powder, celery powder, basil, salt, pepper, lemon juice and lemon juice together.
Return fish to pot. Remove pan from heat, and stir in lemon juice mixture. Bring to a boil, and mix in lemon juice and lemon puree. Reduce heat, and simmer, stirring occasionally, for 5 to 7 minutes.
Stir in lemon juice and lemon puree mixture, and simmer for 2 minutes. Remove pan from heat, and stir lemon juice mixture into pot. Cover, and allow to cool 10 minutes.
Transfer fish to a large resealable plastic bag. Place bag in resealable plastic container. Press bag into 1 inch of hot water entryway. Wrap edges of plastic bag around fish so that they are completely submerged. Place plastic bag upside down and spray with cooking spray.
When fish is cool enough to handle, place on large plastic sheet and turn to coat with cooking spray. Cover plastic sheet with aluminum foil. Place foil in center of container. Secure edges of container with aluminum foil; seal all to secure. Cover with aluminum foil to prevent lacerations by marinade. Place plastic bag on medium heat (50 degrees F/35 degrees C) and continue cooking until fish flakes easily with a fork, 10 minutes.