Poached Salmon Wlemon Tarragon Mayonnaise Food

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POACHED SALMON WITH TARRAGON



Poached salmon with tarragon image

Lightly poach salmon fillets and serve with creamy green beans and baby new potatoes for a light meal

Provided by Katy Greenwood

Categories     Dinner, Fish Course, Main course, Supper

Time 25m

Number Of Ingredients 7

1 lemon
200g half-fat crème fraîche
small pack tarragon , leaves only, chopped
1 garlic clove , crushed to a paste
400g green beans , trimmed and halved
4 salmon fillets
cooked baby new potatoes , to serve

Steps:

  • Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.
  • Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.
  • Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.

Nutrition Facts : Calories 383 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium

KETO POACHED SALMON WITH GREEN GODDESS SAUCE



Keto Poached Salmon with Green Goddess Sauce image

This elegant dish is full of healthy fats, and though it seems fancy, it's really simple--especially with the make-ahead sauce that's bursting with fresh herbs. A salmon skin "chip" on each plate adds some fun texture and a little something different.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
2 scallions, white and light green parts, chopped (about 1/4 cup)
1 clove garlic, minced (about 1 teaspoon)
1/4 cup fresh parsley leaves
1/4 cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh dill
1 oil-packed anchovy fillet
Fine sea salt and freshly ground black pepper
Four 4-ounce wild salmon fillets, skins removed and reserved
Fine sea salt and freshly ground black pepper
3 sprigs fresh dill
1 lemon, thinly sliced
1 cup dry white wine
1 tablespoon extra-virgin olive oil

Steps:

  • For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste.
  • For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
  • Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin "chip" and serve with the remaining sauce on the side.

TRADITIONAL POACHED SALMON



Traditional Poached Salmon image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon olive oil
Four 4- to 6-ounce fillets salmon
Sea salt and white pepper
2 lemons, 1 halved and 1 cut into wedges
1 bottle dry white wine, such as pinot grigio
Fresh parsley, for garnish

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.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE



Grilled Salmon Fillets with a Lemon, Tarragon, and Garlic Sauce image

This is perfect for summer grilling, especially if you want something different than the same old same old.

Provided by Austin Geraldson

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 4

Number Of Ingredients 12

4 (4 ounce) fillets salmon
salt and ground black pepper to taste
2 tablespoons olive oil
½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons chopped fresh tarragon
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Prepare a grill for high heat.
  • Season the salmon fillets with salt and pepper and drizzle with olive oil.
  • Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
  • Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

Nutrition Facts : Calories 512.3 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 46.2 g, Fiber 0.3 g, Protein 19.9 g, SaturatedFat 7.3 g, Sodium 543.5 mg, Sugar 0.5 g

POACHED SALMON II



Poached Salmon II image

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

½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

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

PARCEL-POACHED SALMON WITH HERBY MAYONNAISE



Parcel-poached salmon with herby mayonnaise image

Beautiful served hot or cold, this poached salmon makes a stunning yet stress-free centrepiece for a buffet lunch

Provided by Good Food team

Categories     Buffet, Main course

Time 2h

Number Of Ingredients 15

2 salmon fillets , about 1.5kg/3lb 5oz each
olive oil , for greasing
1 lemon , sliced
1 bunch dill , chopped
small fennel bulb , thinly sliced
6 tbsp white wine
2 egg yolks
1 tsp Dijon mustard
450ml rapeseed or sunflower oil
2 tbsp white wine vinegar
1 tbsp lemon juice
6 tbsp herbs , such as chervil, chives, dill, parsley and tarragon, finely chopped
1 cucumber , sliced into long thin strips with a potato peeler
chopped dill
lemon cheeks

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.

Nutrition Facts : Calories 559 calories, Fat 50 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 0.19 milligram of sodium

TARRAGON MAYONNAISE



Tarragon Mayonnaise image

Categories     Fish     Herb     Sauté     Spring     Bon Appétit

Number Of Ingredients 9

Makes 1 1/2 cups
1 cup mayonnaise (regular or low-fat)
1/4 cup plain yogurt
4 green onions, chopped
1 tablespoon drained small capers
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
2 teaspoons Dijon mustard
2 teaspoons prepared white horseradish

Steps:

  • To make mayonnaise
  • Combine all ingredients in bowl and mix well. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

POACHED SALMON WITH LEMON MAYONNAISE



Poached Salmon With Lemon Mayonnaise image

This is such a good dish and the presentation is wonderful. Both the salmon and the mayonnaise can be made one day ahead, so it can go on the table quickly when you're ready to serve it. From Bon Appetit, July 1992.

Provided by lazyme

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

3 (8 ounce) bottles clam juice
3/4 cup dry white wine
3 slices lemons
3 sprigs fresh dill
4 peppercorns
4 salmon fillets (6 to 8-oz each)
1 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
butter lettuce leaf
4 slices lemons
8 lemon wedges
tomatoes, wedges

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.

Nutrition Facts : Calories 725.4, Fat 31.1, SaturatedFat 4.7, Cholesterol 180.6, Sodium 1251, Carbohydrate 37.8, Fiber 2.2, Sugar 10.1, Protein 65.5

CHEF JOHN'S SALMON



Chef John's Salmon image

I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 25m

Yield 2

Number Of Ingredients 10

2 (8 ounce) center-cut salmon fillets, with skin
¼ teaspoon kosher salt
1 teaspoon vegetable oil
1 clove garlic, sliced
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 pinch cayenne pepper

Steps:

  • Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
  • Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
  • Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
  • Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
  • Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
  • Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
  • Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 2.3 g, Cholesterol 132.5 mg, Fat 33 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 5 g, Sodium 520 mg, Sugar 0.3 g

POACHED SALMON W/LEMON-TARRAGON MAYONNAISE



POACHED SALMON W/LEMON-TARRAGON MAYONNAISE image

Categories     Fish     Quick & Easy

Yield 4 people

Number Of Ingredients 7

1.5 lb. salmon fillet, about 1" thick, in a single piece
1/4 c. mayonnaise
2 tsp. dijon mustard
1 tsp. lemon juice, or to taste
1/4 tsp. grated lemon zest
1 tsp. chopped fresh tarragon
1/4 lemon

Steps:

  • Sprinkle the fish with kosher salt and pepper to taste. Microwave according to manufacturer's instructions. Mix the other ingredients well in a small bowl. Taste for seasoning. Squeeze the lemon quarter over the fish. Divide into individual portions. Serve with sauce

POACHED SALMON WITH LEMON MAYONNAISE



Poached Salmon with Lemon Mayonnaise image

Categories     Herb     Brunch     Poach     Quick & Easy     Mayonnaise     Lemon     Salmon     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Salmon
3 8-ounce bottles clam juice
3/4 cup dry white wine
3 lemon slices
3 fresh dill sprigs
4 whole peppercorns
4 6- to 8-ounce salmon fillets
Mayonnaise
1 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Butter lettuce leaves
4 lemon slices
8 lemon wedges
Tomato wedges

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 TARRAGON SAUCE AND FINGERLING POTATOES



Poached Salmon with Tarragon Sauce and Fingerling Potatoes image

Categories     Potato     Poach     Mayonnaise     Salmon     White Wine     Tarragon     Parsley     Gourmet

Yield Serves 6

Number Of Ingredients 14

For sauce
2 large bunches fresh tarragon (about 1 ounce total)
1 large bunch fresh chives (about 2/3 ounce)
1 large shallot
3/4 cup fresh flat-leafed parsley leaves
1 cup mayonnaise
1/3 cup rice vinegar (not seasoned)
2 teaspoons Dijon mustard
For fish
2 1/2 cups dry white wine
2 1/2 cups water
a 2 1/2- to 3-pound salmon fillet with skin
1 1/2 pounds pink fingerling or other new potatoes
Garnish: 1/2 pound cooked sugar snap peas, diagonally cut into thirds

Steps:

  • Make sauce
  • Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.
  • Make Fish
  • In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.
  • Assemble
  • Cut potatoes lengthwise into 1/8-inch-thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce . Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.

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