POACHED SALMON WITH LEEKS
When you think of one-pot meals, hearty dishes like chili probably come to mind. Nothing wrong with chili, but this quick fish dinner is a great change of pace when you're in the mood for something that seems a bit fancier. Add a baguette to complete the meal.
Yield 4 servings
Number Of Ingredients 4
Steps:
- Trim the roots and leaves from the leeks, leaving the soft white stem. Chop the stem into sections and place in a colander over the sink, or in a bowl of water. Rinse the leeks very thoroughly, these are notoriously grainy vegetables and you don't want the dirt to end up in your food, and pat dry. In a straight edge sauté pan with a lid over medium heat add the butter and allow to melt. Then add the leeks and sauté until tender. About 8 minutes.
- Once the leeks are tender pour in the chicken broth until it just covers the leeks. If you need a little more broth than the 2 cups called for, add a little more bit by bit. Then, add the salmon steaks on top, making sure they are separated a little. If there is skin on the salmon, place the skin side up so that the fish is resting directly on the leeks.
- Turn up the heat so that the broth is simmering. Place the lid on the pan and cook the salmon for 8 minutes. After that, check to make sure the steaks are cooked through. If not, continue cooking for 1-2 more minutes.
- Divide the leeks between two plates. Serve one salmon steak on top of each bed of leeks. Sprinkle with salt and pepper to taste.
COLD POACHED SALMON WITH DILL MUSTARD SAUCE
The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.
Provided by Nigella Lawson
Categories seafood, main course
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
- To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
- To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
- Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.
SALMON & LEEK PARCEL
A simple salmon dish, parcelled up to seal in the flavours. With creamy mascarpone and fresh leeks, this fish supper is easy and rich in omega-3
Provided by Good Food team
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.
- Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.
- Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.
- Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.
- Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.
Nutrition Facts : Calories 480 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
CREAMY SALMON, LEEK & POTATO TRAYBAKE
Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion
Provided by Esther Clark
Categories Dinner, Fish Course, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
DILL POACHED SALMON
This poached salmon is a family favorite and its easy to do. I suggest serving rice and a veggie with this meal.
Provided by RH
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 1 g, Cholesterol 74.1 mg, Fat 10.9 g, Fiber 0.2 g, Protein 25.8 g, SaturatedFat 2.2 g, Sodium 405.3 mg, Sugar 0.3 g
SALMON WITH CARAMELIZED LEEKS
This is an adaptation from a few recipes I've enjoyed. Simple, elegant and delicious. I've served it for guests and picky teens with high praise.
Provided by SHERSHON
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
- Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
- Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
- Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.
Nutrition Facts : Calories 523 calories, Carbohydrate 20.3 g, Cholesterol 126.9 mg, Fat 30.4 g, Fiber 2.9 g, Protein 41 g, SaturatedFat 8.5 g, Sodium 399.4 mg, Sugar 8.9 g
SAUTéED SALMON WITH LEEKS AND TOMATOES
Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work. (We won't tell if you use the canned, diced sort instead. Just drain them first.) Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
- Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
- Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
- Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
- Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
- Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 22 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 5 grams
EASY POACHED SALMON WITH DILL
This is a simple recipe that tastes gourmet. Even your picky eaters will enjoy this one. Add more of the ingredients you love and omit any you don't enjoy or don't have on hand. This one is easy to prepare and hard to ruin. Great served with rice and veggies or salad **Extra fresh dill weed can be frozen in a plastic bag and keeps it's flavour beautifully.**
Provided by shannon0001
Categories Lemon
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 350 degrees fahrenheit.
- Remove any visible bones and cut off the head and tail (if it hasn't already been done for you) If using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down.
- If you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish.
- Just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down.
- Add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup).
- On top of the fish sprinkle all ingredients.
- Cover with lid or tin foil.
- Cook for 12-20 min's.
- For RARE fish, cook just until white liquid emerges from fish (this is the cooked fish oil).
- It will be pinky white on the outside and peachy pink inside.
- For more well done fish, cook until fish is a pinky white color all the way through.
- Place on a platter to serve.
- Leave onions, capers and dill on the fish.
- Slice lemons on the side for those who like fresh lemon juice.
- This salmon is great served with rice and steamed veggies or a salad.
AQUAVIT "POACHED" SALMON WITH LEEKS AND DILL
Steps:
- In a large, deep, heavy-bottomed skillet heat butter over med-high heat until melted and pan is hot. Add leeks and sautee until slightly tender - about 5 minutes. Add dill and sautee for about 1 minute. Add aquavit and boil for about 2-3 minutes to help burn off alcohol. Add orange juice, bring to a gentle biol. Place salmon fillets on top of leeks and cover. "steam" on med-low until salmon is just cooked through.
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- Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle; fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet; trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.
- Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices; cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet; stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet; top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.
- Carefully remove skillet from oven. Remove cartouche; transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium; bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter; cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.
- Discard parchment cartouche; divide salad and rice among 4 plates; top rice with fillets. Spoon sauce over fillets; garnish with thyme leaves. Serve immediately.
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