Easy Poached Salmon With Dill Food

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.

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.

POACHED SALMON

Steps:

• Put water in a poaching dish or pan -- add enough to partially cover the salmon.
• Add lemon juice, black peppercorns, and salt, then mix.
• Bring to boil, reduce to simmer, and add salmon.
• Cover and cook for 10 minutes.
• Remove salmon and drain.

POACHED SALMON WITH DILL AND LEMON

Steps:

• Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
• Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
• Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
• Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.

EASY POACHED SALMON COOKED IN WHITE WINE WITH DILL

Steps:

• Gather the ingredients.
• Add the aromatics to the pan.
• Add the court bouillon to the pan with the aromatics. If you're preparing an impromptu poaching liquid, add the poaching liquid ingredients to the aromatics.
• Serve the salmon with a sauce. Enjoy your poached salmon!

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.

EASY POACHED SALMON RECIPE

Steps:

• Ensure all bones are removed from the salmon. The salmon can be poached with the skin on or with the skin removed, but keep in mind-the salmon will hold together much better if the skin remains intact.
• In a large sauté pan, bring water, salt, wine, onion, dill and parsley to a boil then reduce heat to medium low and simmer for 15 minutes.
• Once the liquid has simmered for 15 minutes, reduce heat to low setting and wait for all of the bubbles to subside. At this point, you can remove the onions and herbs with a slotted spoon if desired.
• Gently lay the salmon, skin side down, in the pan. Keep the poaching liquid just below a simmer and poach the fish for 8-10 minutes.
• Test for desired doneness. Remove the fish from liquid with a slotted spatula then blot the bottom lightly with a paper towel. Serve the fish hot, warm or cold in a salad. Enjoy!

POACHED SALMON WITH LEMON DILL SAUCE

Steps:

• Rinse salmon and pat dry.
• Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.
• Strain cooking liquid and reserve 2 cups.
• Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.
• Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.

POACHED SALMON WITH TZATZIKI SAUCE

Steps:

• Cook the salmon. Bring white wine, bay leaves, lemon slices, and water to a simmer in a deep and wide cooking pan. Add the salmon (skin side down) and cook covered for ~5-7 minutes, or until desired doneness. The salmon should be covered in liquid, so add more water if needed.
• You are not serving this right away and want it to be cold/room temperature when you do. The salmon will continue to cook as it cools down so you can take it out before it's completely done if you're comfortable with that. Place on a plate and put in the refrigerator.
• Serve poached salmon with tzatziki sauce and add salt to taste. Happy Eating! Beckie

POACHED LEMON DILL SALMON RECIPE

Steps:

• Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper or a silicone baking mat.
• Place the salmon on the baking sheet and season all the fillets with salt and pepper, to taste.
• Zest the lemon, reserve it, and cut 4 slices off of one end of the lemon.
• Reserve 1 tablespoon of dill, then spread the rest of it over the tops of each fillet, and place a lemon slice on each.
• Pour enough water on the bottom of the sheet tray to cover the salmon about ½ of a centimeter.
• Lay the asparagus around the salmon fillets and season it with salt and pepper.
• Squeeze the remaining half of lemon over the salmon and asparagus and sprinkle about ½ tablespoon of the zest over it all. (Keep the lemon).
• Bake for 15-18 minutes. The water will gently poach the salmon in the oven, ensuring that the fish doesn't dry out while cooking.
• While the salmon is cooking, make the creamy dill sauce: In a small mixing bowl, combine all of the sauce ingredients together and serve with the finished salmon and asparagus. (Use the remaining lemon half that was already squeezed).
• If the salmon is skin-on, gently insert a fish turner or straight spatula between the skin and the flesh, and easy slide the flesh away from the skin. The skin will stay on the sheet tray.

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.

OVEN POACHED SALMON WITH DILL SAUCE

Steps:

• Remove skin if using fillets.
• Cut fish into serving size pieces.
• Season with seasoning salt and arrange in single layer in greased, shallow baking dish.
• Pour wine over and cover with aluminum foil.
• Bake at 450 for 10 min/inch of thickness or until opaque.
• Remove from oven and drain cooking liquid into small saucepan.
• Stir in remaining ingredients and heat until just warmed through.
• Spoon over fish and serve immediately.

POACHED SALMON RECIPE

Steps:

• Pour the wine into a 12-inch lidded skillet. Bring to a simmer over medium heat.
• Place the dill weed in the skillet, reserving a few sprigs for garnish. Place the salmon fillets on top of the dill, skin side down. Sprinkle the salmon with kosher salt, black pepper, and garlic powder.
• Cover the pan tightly with the lid (or with foil).
• Poach the salmon until no longer raw in the thickest part, 5-10 minutes, depending on its thickness. It should reach an internal temperature of 145°F.
• Serve the salmon immediately (with hollandaise sauce if you wish), or chill for at least 2 hours and serve cold, with mayonnaise or tartar sauce.

POACHED SALMON WITH DILL SAUCE

Steps:

• In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

EASY POACHED SALMON

Steps:

• Place salmon steaks in a large skillet with water, salt and vinegar [the water should come 1/2 up the side of the salmon].
• Turn on heat and keep just under a boil for 10 minutes.
• Turn steaks and cook, simmering, for another 10 minutes.
• Remove steaks and take off skin and remove bones on the inside.
• Add dill, chopped scallions, lemon juice and peanut oil to water.
• Cook on medium heat until reduced to a sauce - 5-10 minutes.
• Place salmon steak on plate.
• Mold cooked rice in a 1/2 cup measuring cup and unmold on plate.
• Top rice with spinach.
• Pour sauce over spinach.
• And serve.

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).

PERFECTLY BAKED SALMON WITH LEMON AND DILL

Steps:

• Heat oven to 325 degrees F.
• Lightly oil and season both sides of the salmon with salt and pepper.
• Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs.
• Pour wine (or stock) into the baking dish, and then cover with aluminum foil. Bake the salmon until the fish flakes and white bubbles of protein appear on the surface, 12 to 30 minutes, depending on the thickness of the fillets. Check the salmon after 10 minutes to see its progress.
• Checking the temperature of the salmon using an internal thermometer is the best way to prevent overcooking. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Serve, scattered with chopped fresh herbs on top.