Poached Salmon W Avocado Mayonnaise Food

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.

SALMON WITH CREAMY AVOCADO SAUCE

Steps:

• Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
• Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
• While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.

SALMON WITH AVOCADO MAYONNAISE

Steps:

• In a small bowl, add the first 6 ingredients; stir to combine, then set aside.
• Rinse the salmon fillets and pat dry.
• Put the salmon, skin side down in a broiler pan.
• Brush each fillet with 1 teaspoon oil.
• Sprinkle the fillets evenly with the brown sugar mixture.
• Broil about 5 inches from heat source for 1 1/2 to 2 minutes or until brown sugar mixture begins to carmelize.
• Lower oven temperature to 425 degrees and bake 8-12 minutes or until fish flakes.
• In a small bowl, mash the avocado until mostly smooth.
• Add in the lemon juice; stir to combine.
• Whisk in the mayonnaise until smooth.
• Cover and chill until ready to serve.
• Serve with the salmon fillets.

POACHED FILET OF SALMON WITH HERB MAYONNAISE

Steps:

• Combine all ingredients except salmon in medium saucepan. Simmer for about 15 minutes. Carefully place salmon, skin side down, in liquid. The liquid should completely cover the fish. Poach salmon until done, about 10 to 15 minutes, depending on the size of the fish. When salmon is cooked, carefully remove it from the poaching liquid and let cool about 30 minutes. Serve chilled with Herb Mayonnaise.
• In food processor, combine all ingredients until smooth, about 2 minutes. Refrigerate until ready to serve.

POACHED SALMON \W\ AVOCADO MAYONNAISE

Steps:

• Combine salmon, wine, water, onions, and parsley in 8-inch skillet. Bring to simmer over low heat and cook 5 minutes per 1/2 inch thickness of fish, basting occasionally. Cool completely in liquid. Transfer salmon to plates using slotted spatula. Cover with plastic wrap and refrigerate until chilled.

PARCEL-POACHED SALMON WITH HERBY MAYONNAISE

Steps:

• The salmon fillets need to be skinless and boneless, so if you can't get your fishmonger to do it, you'll need to do it yourself: to remove the pin bones, stroke your hand along the flesh side of the fillets and use tweezers or pliers to pull out any bones you come across. Then, to remove the skin, you'll need a very sharp knife, preferably a filleting knife. Take each fillet in turn and place skin -side down on the board with the narrowest end facing you. Slide your knife in between the skin and the flesh from the tail end, and wiggle your knife to loosen and pull away the skin. Firmly take hold of the tail skin you have loosened and, working away from yourself, cut along the length of the fish, while moving the knife side to side. Keep the blade of your knife as flat and close to the skin as possible so as not to leave any flesh on the skin. Repeat with the second fillet.
• Heat oven to 180C/160C fan/gas 4. Take a very large sheet of extra-wide foil (turkey foil works well), and lightly brush with olive oil. Place one salmon fillet on the foil and scatter over the sliced lemons, dill and half the fennel, and season generously. Place the second salmon fillet on top, domed side up. Season and drizzle with the wine.
• Top with a second sheet of greased foil and fold up the edges to enclose the salmon in a parcel. Make the parcel quite loose so there is room for the steam. Lift onto a large baking tray and cook for 1 hr then remove and allow to rest in the foil for 10 mins.
• While the salmon cooks, make the mayonnaise. Place the yolks and the mustard in a medium bowl, adding a pinch of salt, if you like. Pour the oil into a jug as you will need a controlled steady stream. Briefly whisk the eggs and start to drizzle on the oil very slowly, starting with a few drips at a time while continuously whisking.
• Continue adding the oil. When the mayonnaise starts to come together, you can add the oil slightly quicker. Continue until all the oil has been added. If the mayonnaise curdles at any point, you can rescue it by cracking another yolk into a clean bowl and whisking the curdled mayonnaise into the fresh egg. Continue doing this then add any remaining oil.
• When your mayonnaise is made, slowly stir in the vinegar and enough of the lemon juice to your taste - add more if you like it quite lemony. Season with salt and pepper, and stir in the chopped herbs. Keep chilled until the salmon is ready.
• Mix the cucumber with some of the dill and the rest of the fennel. When the salmon has rested, cut the foil open and use two fish slices to carefully transfer the fish to a long serving platter. Sprinkle with the dill and garnish with lemon cheeks. Serve with the herby mayonnaise and cucumber salad.

FOIL-POACHED SALMON WITH HERBY MAYO

Steps:

• Heat oven to 150C/130C fan/ gas 2. Place a large piece of double-width foil on top of a large baking sheet and brush it with oil, then put the salmon in the centre. Tuck a few generous sprigs of dill and the shallots in the body cavity, then season.
• Carefully bring up the sides of the foil to surround the fish, season well inside and out, then pour over the wine.
• Seal the foil all the way round, but not too tightly on the fish - you need to give it a bit of space within the parcel. Bake for 1 hr 30 mins.
• Once the salmon has cooked, carefully unwrap the foil parcel and pull the dorsal fin on the spine of the fish. If the salmon is ready, it should come away very easily. Reseal the parcel and leave to cool - it will carry on cooking a little more as it cools. If you are not sure that the salmon is cooked sufficiently, return it to the oven for 10 mins more.
• When cold, carefully peel away the skin from one side of the salmon. You may need to use a knife to get you started, but it should peel away easily after that. Leave the cooked dill and shallot in place, as you may damage the flesh of the salmon if you try to remove them.
• Use a knife to scrape off the brown fatty flesh. It tastes delicious but doesn't look as attractive as the pink flesh underneath. Carefully turn the salmon over onto a platter and remove the skin and brown flesh from the other side.
• To serve, carefully remove the fillets from one side of the fish, leaving behind the bones. You will see that the fish has a natural divide of 2 long fillets on each side. Insert your knife along the centre and carefully ease off each fillet. Transfer the fillets to a platter, bone-side up.
• Lift up the central bone from the remaining whole fish - it should come away in one piece - and remove the aromatics. Ease the 2 remaining fillets apart and remove any pin bones. Reassemble the salmon on the platter. Stir the herbs into your mayonnaise and garnish the salmon with watercress, cucumber, herbs and lemon.

POACHED SALMON WITH MANGO AVOCADO SALSA

Steps:

• In a bowl,combine mango,avocado, green onions, lemon juice, Splenda, hot pepper (if using), salt and pepper. Set aside.
• In a non-stick skillet large enough to hold fish in sigle layer with stock and water bring the liquid to a boil.; reduce heat to a simmer. Add salmon; cover and barely simmer for 10 mins or until fish flakes when tested.
• Transfer fish to plates; spoon salsa over top.

POACHED SALMON WITH LEMON MAYONNAISE

Steps:

• For salmon:
• Combine first 5 ingredients in deep skillet.
• Simmer 10 minutes to blend flavors.
• Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness.
• Transfer salmon to plate, using 2 spatulas as aid.
• Reserve liquid in skillet.
• Cool salmon.
• Cover and chill until cold. (Can be prepared 1 day ahead.).
• For Mayonnaise:
• Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes.
• Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl.
• Mix in 1 tablespoon poaching liquid.
• Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.).
• Line platter with lettuce.
• Top with salmon.
• Make cut in each lemon slice from center to edge.
• Twist lemon slices and place atop salmon.
• Garnish with lemon wedges and tomatoes and serve with mayonnaise.

POACHED SALMON & ASPARAGUS WITH WILD GARLIC MAYONNAISE

Steps:

• For the mayonnaise, bring a pan of water to the boil and have a bowl of iced water ready. Plunge the garlic leaves into the boiling water for 30 secs, then lift out with a slotted spoon and drop into the iced water - this helps to keep the green colour. Leave for a few mins, then pat dry and put in a mini food processor with the egg yolks and mustard. Pulse until finely chopped, then scrape into a big mixing bowl. Pour the oils into a jug.
• Whisk the yolks mixture with an electric whisk. Slowly add the oil, first a drip at a time, then in a steady, thin drizzle - the mixture should thicken and start to look like mayonnaise. If at any point it starts to look greasy, add 1 tbsp cold water and continue whisking until all the oil has been added and you have a thick mayonnaise. Add the vinegar and season with salt and white pepper. Lay cling film directly onto the surface of the mayonnaise so a skin doesn't form, then chill. Will keep for 3 days in the fridge.
• Heat oven to 180C/160C fan/gas 4. Put a large sheet of baking parchment in a large roasting tin and arrange the asparagus in a line that's long enough for the salmon to sit on. Season, put the salmon on top and scatter over the lemon zest. Thinly slice the remaining lemon and put the slices on top of the salmon with the butter. Pour over the lemon juice and season. Bring the sides of the parchment up and over the salmon and scrunch together to seal, creating a tent over the fish. Bake in the oven for 30 mins.
• Bring the roasting tin to the table, open the parcel, and serve with a bowl of wild garlic mayonnaise and some new potatoes on the side.