Easy Poached Salmon In The Dishwasher Food

TRADITIONAL POACHED SALMON

Steps:

• Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
• Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
• Serve garnished with the lemon wedges and parsley.

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE

Steps:

• In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
• In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

DILL POACHED SALMON

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.

EASY POACHED SALMON

Steps:

• In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

POACHED SALMON II

Steps:

• Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
• Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
• Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

WHOLE POACHED SALMON

Steps:

• Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
• Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

POACHED SALMON IN THE MICROWAVE

Steps:

• Combine butter, wine, lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish.
• Microwave butter mixture until butter is melted, 45 to 60 seconds. Add salmon, skin-side up, to butter mixture and place cover on dish. Microwave until salmon flakes easily with a fork, about 6 minutes.

EASY POACHED SALMON

Steps:

• In a small pan, arrange fillets in a single layer. Cover with water until fillets are just submerged. Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns, and wine. Bring to a boil, season with salt, then turn off heat; add fillets skin-side down, and cook, covered, until slightly underdone in the center, about 10 minutes per inch of thickness. Reserve the poaching liquid and, once cool, combine with fillets.

SIMPLE POACHED SALMON

Steps:

• In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
• Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

MOIST POACHED SALMON

Steps:

• Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.
• Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.

DISHWASHER SALMON WITH A PIQUANT DILL SAUCE

Steps:

• Cut 2 (12-inch) square sheets of aluminum foil. Place 2 fillets side by side on each square and fold up the outer edges. Drizzle 1 tablespoon of lemon juice over each fillet. Season with salt and pepper.
• Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap.
• Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle. When cycle is complete, take out salmon, discard foil, place 1 fillet on each plate, and spoon a generous serving of dill sauce overtop.
• Don't have a dishwasher? Bake foil-wrapped packets in a preheated 400 degree F oven for 12 minutes.
• The Instruction Manual: 1. Seal individual-size fillets in aluminum foil. DO NOT ATTEMPT TO COOK A WHOLE FISH. 2. Place fish packets on the top rack. 3. Add dirty dishes and lemon-scented soap. This optional step is not recommended for novices. However, as long as the salmon is tightly sealed in the aluminum foil, it will not absorb any soapy taste or smell. 4. Set the dishwasher to the "normal" cycle. Modern dishwashers have "economy" and "cool dry" settings, which are undesirable because they conserve heat. However, on the other end of the spectrum, the "pots and pans" setting tends to overcook the fish. 5. Run salmon through the entire wash-and-dry cycle: approximately 50 minutes for most models. I have poached salmon in almost every make and model, and although the temperatures and duration of the cycles vary with each machine, a little more or less "washing" will not affect it greatly because salmon is extremely forgiving. 6. To heighten the drama for your disbelieving guests, and to prove that you have nothing up your sleeve, let them crowd around the dishwasher when you load the salmon. When the cycle is complete, invite them back to witness the unloading. 7. Troubleshoot. The only time I ever had a problem was on live national TV. Five minutes before going on the air I learned that the heating element in the on-camera dishwasher was broken. After a quick huddle with the producer, I was forced to make the most of the situation by baking the salmon in the (gasp!) oven. To avoid this pedestrian fate, ask yourself the million-dollar question: When your dishwasher last completed its cycle, were the dishes hot? As long as the answer is yes, you are ready to poach.
• Melt the butter over medium heat in a saute pan. Add the leek, jalapeno, and garlic and saute until the leeks are translucent but not brown, about 5 minutes. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half. Remove from heat and let cool.
• Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute.

CRAZY GOOD DISHWASHER SALMON

Steps:

• Yes, this is a real recipe.
• Ground rules: No soap, No jet dry, No dishes.
• Wrap the filet, 1/2 lemon, and rosemary tightly in tin foil.
• Place foil packet in the top rack of your dishwasher.
• Use the heated water and heated dry cycle.
• No peeking.
• Salt and Pepper to taste- plate and serve immediately.

CHUCK'S EASY POACHED SALMON

Steps:

• Place lemon slices, dill and ginger in a foil pan that has been sprayed with cooking spray.
• Place salmon on top.
• Add wine and then fill pan with water until the fish is completely covered.
• Cover with foil and poke knife holes all over the foil to allow steam to escape.
• Put in oven at 350 for approximately 25 minutes (cooking time depends on thickness of filet- if the fish flakes easily with a fork, then it's ready).

POACHED SALMON RECIPE BY TASTY

Steps:

• Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
• Add salt, peppercorns, sliced lemon, and thyme to water.
• Add salmon, cover the pan, and cook for 20 minutes.
• Remove salmon from pan, and season with salt, pepper, and fresh lemon.
• Enjoy!

EASY POACHED SALMON WITH DILL

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.

QUICK & EASY POACHED SALMON

Steps:

• Place filet, skin side down, in a small stock pot.
• Pour enough water over to cover the salmon by about two inches.
• Place pot on high heat until just beginning to boil.
• Remove salmon from water and pat dry.
• Sprinkle with Kosher salt and pepper to taste.
• This goes great with a little garlic mayonnaise or a vinaigrette.

SIMPLE POACHED SALMON

Steps:

• In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes., Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.