Interesting debate between myself and my family this Christmas day. Every year, my mom cooks a nice piece of beef, and orders a cold poached salmon with dill sauce. I do all the appetizers and sides, and she and I split the work on making desserts. So last year, she found out that the grocery would do a poached salmon for less than half the price of the fish market. It was wonderful - flaky and tender, with a lovely creamy dill sauce. This year, not so good. My first upset was when I asked her for the dill sauce to put in a nice bowl for the buffet table. She hands me a bottle of McCormicks Lemon Dill Marinade. I asked, what the heck is this? She said that the guy at the store told her its the same thing they gave us last year, but last year they poured some from the bottles into a smaller tub and this year they were giving us a whole bottle, lucky us. Apparently he thought my mom was either a) stupid or b) overly harrassed byu the holiday shopping already, and he was right. She took the bottle of marinade. Last year we had a nice thick white sauce flecked with dill, which appeared to be a sour cream based sauce like I would make at home. The bottle we got this year was an icky yellow color, runny like a marinade, and specifically said on the back that it was for marinading fish or chicken. NOT a sauce for the cooked salmon. So I grabbed the sour cream and a few lemons, determined to make a new sauce. That's when we discovered that Mom as out of dill. So I put together a lemon-tarroagon sauce instead, with some lemon zest and minced parsley for color. Pretty good sauce. Put the salmon on a platter surrounded by lemon. Put it on the table. When I got there to serve my plate, I noticed that the outside 1/4 inch or so was pale pink and flaky like a nice poached salmon is. Underneath that, the flesh was soft and bright pink - like sushi. Tasted undercvooked, almost raw, texture was that of almost raw fish as well. The debate began. I refused to eat it, becuase I don't trust uindercooked food. My sister said that if salmon was good enough to eat as sushi, it would be fine. True, but then again, the freshness of sushi is usually a factor, and Mom had picked up the poached salmon on the morning of December 24 to serve for dinner at 7 PM on Dec 25. Not exactly the freshness standard I would accept as safe. One of our guests said he loved sushi and this was the new way to cook salmon. He stated that restaurants all over were serving their salmon soft on the inside, it's a trent. Again I look at the fact that serving it like that would be PLANNED and factored into freshness choices. Secondly, I think maybe he was mixing up salmon and tuna. I've had plenty of seared tuna that's raw or nearly so inside and not thought twice about it. So do you think it was safe to eat? I refused and told Mom that she should return it to the market, along with the bottle of sauce, and demand a refund of her $50. Mom simply threw what was left away. My sister got sick that night but swears it wasn't the fish. Haven't talked to any of the guests Would YOU have eaten it? Would you have made a big stink at the marlet? Or was I overreacting? personally, I cooked from non until 6:30 PM without stopping, so I was pretty upset to find out that the food we had ordered prepared wasn't right - I coulda done it myself and had it much better! What would you have done?