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.
BAKED SALMON STEAKS
This delightful recipe finally convinced my husband that fish is fantastic! The entree is quick enough for weekday dinners yet impressive enough for weekend guests.-Jill Anderson, Sleepy Eye, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first eight ingredients. Place salmon in a greased 15x10x1-in. baking pan. Spoon chipotle mixture over fish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Serve with lime wedges.
Nutrition Facts :
POACHED SALMON II
This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.
Provided by lor
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g
POACHED SALMON STEAKS WITH CREAMY DILL SAUCE
You can't get much more basicthan poaching; cooking thesalmon in a packet in saltedwater with lemon and peppercorns gives you moist, healthyresults.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 12
Steps:
- Bring 6 quarts water, 6 tablespoons lemon juice, lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot. Reduce heat; let simmer.
- Season two salmon steaks with salt. Place one-quarter each of the fennel and onion and 2 sprigs each dill and parsley on a long sheet of parchment; top with salted steaks, one-quarter each fennel and onion, and 2 sprigs each dill and parsley. Fold parchment to make a packet. Repeat process to make another packet.
- With kitchen twine, tie one packet to a wire rack; place in pot. Cover; poach until cooked through, about 10 minutes.
- Use tongs and a spatula to transfer rack to a rimmed baking sheet. Carefully open packet. Remove skin and any brown fat; discard. Transfer fish to a platter, discarding vegetables; cover. Cook other packet. Reserve 1 tablespoon cooking liquid.
- Whisk mayonnaise, sour cream, 2 tablespoons lemon juice, and cooking liquid in a bowl. Stir in chopped dill and chives; season with salt and pepper. Garnish salmon with dill sprigs; serve with sauce.
POACHED SALMON STEAKS
Provided by Frank J. Prial
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Put the salmon pieces in one layer in a skillet or casserole and add the remaining ingredients except the caper sauce. There should be enough water to barely cover.
- Bring to the simmer and cover closely. Let simmer about seven minutes. Drain and serve with caper sauce spooned over.
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.
POACHED SALMON STEAKS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Prepare Court Bouillon: In a large saucepan, combine water, carrots, leek, celery, lemon, bay leaves, thyme, and peppercorns. Bring to a boil, then lower the heat and simmer 30 minutes, depending on desired intensity of flavor.
- Prepare Salmon: Fill a medium straight-sided skillet with simmering court bouillon. Reserve remaining court bouillon for another use. Season salmon steaks on both sides with coarse salt. Carefully lower into the skillet. Return liquid to just under a simmer. Cook until the fish is opaque throughout and firm to the touch, 5 to 8 minutes. Use a slotted fish spatula to transfer salmon steaks to plates. If desired, remove skin using the tines of a fork.
OVEN-POACHED SALMON STEAKS WITH MUSTARD DILL SAUCE
Steps:
- In a saucepan combine the wine, 1 1/2 cups water, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and the onion, simmer the mixture for 15 minutes, and let cool to room temperature. Halve the salmon steaks with sharp knife, discarding as many bones as possible, and re-form the steaks. Arrange the steaks in 2 buttered shallow baking pans, ladle the wine mixture around them, and poach the steaks, covered with a buttered piece of foil, on the upper and lower racks of a preheated 375°F. oven, switching the positions of the pans after 15 minutes, for 30 minutes. Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.
- Separate the salmon steaks into halves, brush them with some of the poaching liquid, and arrange them on a platter. Garnish the salmon with dill sprigs and the lemon slice and serve it with the sauce.
SALMON STEAKS POACHED IN LEMON BROTH
Super simple and undeniably healthy. I served it on a bed of fresh salad greens with lemon juice and some sea salt.
Provided by Annacia
Categories Very Low Carbs
Time 13m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place lemon juice and chicken broth in medium saucepan with cover.
- Add raw salmon steaks.
- Bring liquid to slow boil over medium-low heat.
- Reduce heat slightly, cover, and simmer 5 minutes.
- Flip salmon over, cover, and continue to simmer 5 more minutes or until salmon is cooked through.
Nutrition Facts : Calories 195.3, Fat 11.1, SaturatedFat 2.2, Cholesterol 59, Sodium 71.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.6, Protein 20.8
POACHED SALMON STEAKS WITH HERBED VINAIGRETTE SAUCE
Provided by Pierre Franey
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place all the ingredients for the court bouillon, along with 2 quarts of water, in a large skillet or small fish poacher. Bring to a boil, cover and simmer for 10 minutes. Let it cool to room temperature.
- Submerge the fish in the cooled bouillon. If there is not enough liquid to cover the fish by at least one inch, add water to cover. Return to a boil, lower the heat to a simmer and poach for about 5 minutes. Remove from heat and let stand in liquid about 5 minutes longer before serving. Do not overcook.
- To make the vinaigrette sauce, place the mustard, salt, pepper, vinegar, shallots, garlic and chervil in a blender or a very fast food processor.
- As mixture blends, pour the oil through the opening of the cover. Blend well. If sauce is too thick, add 2 tablespoons water and blend. Adjust the seasonings.
POACHED SALMON
This recipe is from a friend. The poaching liquid really imparts a nice flavor to the salmon. I like to serve with Vegetable Galaxy, Recipe #125401, and rice. Prep and cooking time does not include 1/2 hour for liquid to blend.
Provided by MrsJ492
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except salmon in a saucepan large enough to hold the salmon steaks.
- Add water to make liquid 1 1/2 to 2 inches deep.
- Let stand 1/2 hour to blend flavors in the liquid.
- Bring liquid to a boil and reduce heat to a very slow simmer.
- Add salmon and cover.
- Cook very slowly until fish is firm, usually 6 to 8 minutes, careful not to overcook.
- Garnish with your favorite cucumber sauce.
- Serve over rice.
Nutrition Facts : Calories 441.8, Fat 18.7, SaturatedFat 3.8, Cholesterol 100.3, Sodium 3622.2, Carbohydrate 12.3, Fiber 2.7, Sugar 3.4, Protein 35
POACHED GINGER SALMON STEAKS
Steps:
- In a 2-quart microwave-safe casserole with a lid combine the sliced gingerroot, the garlic, the lemon, the soy sauce, and the water and microwave the mixture, uncovered, at high power (100%) for 5 minutes. Add the salmon in one layer and sprinkle it with the minced gingerroot. Microwave the mixture, covered, at medium power (50%) for 5 minutes, or until the salmon just flakes, and transfer the salmon with a slotted spatula to 2 plates. In a bowl whisk together 2 tablespoons of the cooking liquid, the butter, the parsley, and salt and pepper to taste and spoon the sauce over the salmon.
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