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 WITH IRISH BUTTER SAUCE
For maximum flavor, we cook the salmon in the time-honoured way: by placing it in boiling salted water.
Provided by Food Network
Categories main-dish
Yield Serves 8
Number Of Ingredients 10
Steps:
- Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15 to 20 minutes.
- Meanwhile make the Irish Butter Sauce. Put the egg yolks into a heavy bottomed stainless steel saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or 'scrambling' slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.
- To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the skin gently. Garnish with sprigs of parsley or watercress. Serve with Irish Butter Sauce.
POACHED SALMON WITH LIME AND GINGER SAUCE
Make and share this Poached Salmon With Lime and Ginger Sauce recipe from Food.com.
Provided by carrie sheridan
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil 1 inch of water in a large skillet.
- Place salmon in the pan; cover and poach gently until just cooked through.
- Meanwhile, boil the wine, lime juice and ginger in a small pot until it is reduced to about 1-2 TBS.
- Turn heat very low over the wine/lime/ginger and whisking constantly, slowly add the cold butter, 1 TBS at a time.
- Pour sauce over the salmon and serve.
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 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
QUICK POACHED SALMON WITH DILL MUSTARD SAUCE
This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.
Provided by Karena
Categories Seafood Fish Salmon
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g
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- Combine the water and salt and stir until dissolved. Place the salmon in a pan that's just large enough to put them in a single layer. Add enough water to barely cover the salmon. The idea is to use a minimum amount of water to preserve maximum flavor. If you need more water, stick with the ratios mentioned above. Discard any unused salt water.
- Quickly bring the salted water to a boil, then reduce the heat to maintain a simmer and gently cook, uncovered, for 20 minutes.
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POACHED SALMON WITH IRISH BUTTER SAUCE RECIPE BY DARINA …
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3.5/5 (4)Estimated Reading Time 2 minsServings 8
- The proportion of salt to water is very important. We use 1 rounded tablespoon salt to every 5 cups water. Although the fish or piece of fish should be just covered with water, the aim is to use the minimum amount of water to preserve the maximum flavor, so therefore one should use a saucepan that will fit the fish exactly. An oval cast-iron saucepan is usually perfect.
- Half fill the pan with measured salted water and bring to a boil. Put in the piece of fish, just covering with water, and bring back to a boil. Simmer gently for 20 minutes.
- Turn off the heat, let the fish sit in the water. Serve within 15–20 minutes. Meanwhile, make the Irish butter sauce.
- Put the egg yolks into a heavy-bottomed stainless-steel saucepan on a very low heat. Add the cold water and whisk thoroughly.
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