Poached Salmon With Corn And White Wine Butter Sauce Food

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.

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.

POACHED SALMON

Steps:

• Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon with water about 1/4 of the way to the top. Add the vinegar, honey, and salt. Whisk to combine.
• Carefully lower the salmon fillets into the pan in a single layer. Add more water so that they are just barely covered.
• Scatter the dill, peppercorns, and bay leaf over the top.
• Bring the water to a gentle boil over medium-high heat. Simmer the salmon, adjusting the heat as needed so that you maintain a steady simmer but not a rapid boil. Let cook 2 minutes.
• Check the temperature of the salmon using an instant read thermometer. It should be around 135 to 140 degrees F, no more (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). If needed, cook it 1 to 2 minutes more. DO NOT overcook or your salmon will be dry.
• With a wide spatula, gently lift the poached salmon out of the water and place it on a plate (discard the poaching liquid). Cover and let rest 4 minutes. Enjoy hot, sprinkled with additional chopped dill, cracked black pepper, and a squeeze of lemon as desired.

SALMON TROUT POACHED IN WHITE WINE

Steps:

• Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
• Mix pickles and parsley in bowl. Serve fish with pickle mixture.

POACHED SALMON IN WHITE WINE SAUCE

Steps:

• Divide all the ingredients except the salmon between 2 skillets.
• If you do not have one big enough to hold all the salmon.
• Add the salmon filets and bring the liquid to a simmer over medium heat.
• Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes.