Poached Salmon With Lemon Mayonnaise Food

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 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 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 WITH LEMON MINT TZATZIKI

Steps:

• Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
• Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
• Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
• To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.
• Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
• Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.

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.

FOIL-POACHED SALMON WITH DILL & AVOCADO MAYO

Steps:

• Heat oven to 150C/fan 130C/gas 2. Put the salmon on a large sheet of oiled extra-wide foil (this will stop it from sticking later). Put the onion, bay leaves and half the dill in the body cavity, spoon over the wine, season with salt and black pepper, then loosely bring the foil round the salmon and seal well to make a parcel. Lift onto a baking tray, then bake for 2 hrs. Take from the oven, then leave to cool for about 10 mins, still in its parcel.
• Meanwhile, whizz the flesh from the avocados (with a hand blender or in a food processor) with the mayo, lemon juice, zest and seasoning. Tip into a bowl. Chop the remaining dill, stir in with the cucumber, then transfer to a serving bowl. Chill for up to 3 hrs.
• Unwrap the salmon, then strip away the skin and fins. Personally, I don't take the skin from the bottom of the fish if I am serving the salmon warm, as you risk breaking the fish up as you turn it over. It is more robust when it is cold, so in this case remove the skin from both sides. You can leave the head on or take off at this stage. Carefully lift onto a platter, then garnish with watercress, cucumber, lemon wedges and dill, if using.
• To serve, remove the fish in chunky fillets. When all the fish has gone from the top fillet, remove the onion and herb flavouring, pull away the bones, then remove portions of the bottom fillet, leaving the skin behind. Eat with the avocado mayo, warm buttery new potatoes, and salads or green beans.

POACHED SALMON WITH LEMON MINT TZATZIKI

Steps:

• Salmon:.
• Put the wine, water, bay leaves, parsley and one of the sliced lemons in a large skillet and bring to a simmer. Add the salmon skin side down. Add more water if necessary to cover the fillet. Cover the skillet and simmer over low heat until the fish is just cooked through, about 10 minutes per inch thickness. With two large spatulas carefully transfer the fish to a plate, cover it and let it cool. Transfer to the refrigerator to chill completely- about 3 hours.
• Once chilled, remove the skin from the salmon. Uncover the fish, place a clean plate or baking sheet on top and flip the two over to the fish is skin side up on the clean plate. Peel the skin from the fillet and scrape away any discolored flesh. Flip the fish again right side up onto a serving plate. Garnish with the scallion greens and the remaining lemon slices.
• Sauce:.
• If using regualr yogurt spoon it into a strainer lined with a paper towel or coffee filter and set over a bowl. Let is drain and thicken for 30 minutes. Coarsely grate the cucumber. Drain it well in another strainer for a minute or two pressing out as much liquid as possible.
• In a meduim bowl stir together the drained or Greek yogurt, the grated cucumber oil, lemon juice and zest, garlic and mint. Season with salt and pepper.
• Sauce will keep 3 days in airtight container in fridge.

COLD POACHED SALMON WITH HERB MAYONNAISE

Steps:

• In 12-inch skillet, heat all ingredients for the Salmon except salmon, Herb Mayonnaise and lemon wedges to boiling; reduce heat to low. Cover and simmer 5 minutes.
• Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
• Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
• Meanwhile, in small bowl, mix all Herb Mayonnaise ingredients; cover and refrigerate until serving. Serve salmon with Herb Mayonnaise and lemon wedges.

POACHED SALMON WITH DILL AND LEMON

Steps:

• Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
• Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
• Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
• Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.

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.