Pickled Poached Salmon 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.

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:

• Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
• Serve with an arugula salad, lemon slices and olive oil drizzled on top.

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).

EASY POACHED SALMON

Steps:

• First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
• Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
• To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
• Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.

BAKED SALMON FILLET WITH PICKLED CRANBERRIES, PARSLEY & PISTACHIOS

Steps:

• Make the pickled cranberries a week or two ahead. Put the vinegar and sugar in a pan over a medium heat and bring to the boil. Stir in the remaining ingredients and continue to boil for 4 mins. Pour the mixture into a 1-litre sterilised jar, or two smaller ones, and seal well, then leave to cool. Chill in the fridge for at least a week.
• Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 mins until golden and toasted, then tip onto a plate and leave to cool.
• Combine the breadcrumbs, thyme, sumac, lemon zest and some seasoning in a mixing bowl. Drizzle with the 5 tbsp olive oil and mix in thoroughly.
• Lay a piece of baking parchment on a baking tray large enough to fit the salmon fillet. Put the salmon fillet skin-side down on top, and carefully spread the crust mixture over the top of the salmon. Don't press the mixture down too much. Drizzle with a little extra olive oil.
• Bake the salmon for 20-25 mins ideally until it is just cooked and the crust has turned a golden colour. Once cooked, transfer to a serving platter and garnish with the pistachios, some drained pickled cranberries and the parsley. Try serving with buttered greens and roast new potatoes.

PICKLED SALMON

Steps:

• Rinse salmon, pat dry, and cut into 3/4 inch pieces.
• Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
• Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
• Rinse fish well and pat dry.
• While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
• Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
• Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
• Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
• When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
• Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.