TRADITIONAL POACHED SALMON
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.
SIMPLE POACHED SALMON
A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
- Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.
Nutrition Facts : Calories 277 g, Fat 12 g, Protein 39 g
EASY POACHED SALMON
Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 15
Steps:
- First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
- Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
- To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
- Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.
Nutrition Facts : Calories 415 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium
POACHED SALMON
Make and share this Poached Salmon recipe from Food.com.
Provided by BaconTastesGood
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put water in a poaching dish or pan -- add enough to partially cover the salmon.
- Add lemon juice, black peppercorns, and salt, then mix.
- Bring to boil, reduce to simmer, and add salmon.
- Cover and cook for 10 minutes.
- Remove salmon and drain.
Nutrition Facts : Calories 406.2, Fat 14, SaturatedFat 2.6, Cholesterol 146.3, Sodium 3727.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 65.3
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
EASY SKILLET-POACHED SALMON
Delicious warm or at room temperature, this poached salmon only takes 30 minutes and can be made ahead so it's a hit with savvy home entertainers. Try it with Miso Aioli or Gingery Tomato-Basil Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Generously season fish with salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet.
- Heat over medium until liquid reaches 150 degrees. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly; remove skin. Serve warm, room temperature, or chilled, with lemon wedges.
More about "poaching salmon fillet food"
HOW TO POACH A SALMON PERFECTLY | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 2 mins
- 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.
- 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.
- 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.
- 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 the fish has a natural divide of 2 long fillets on each side.
- 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.
HOW TO POACH A SALMON FILLET | FOOD | THE GUARDIAN
From theguardian.com
Author Bob GranleeseEstimated Reading Time 3 mins
POACHED SALMON FILLET RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
POACHED SALMON FILLETS WITH WATERCRESS MAYONNAISE RECIPES ...
From foodnewsnews.com
OVEN-POACHED SALMON FILLET RECIPE - MAGIC SKILLET
From magicskillet.com
HOW TO POACH SALMON FILLET RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POACHED SALMON WITH LEMON SAUCE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE POACHED SALMON THE EASY WAY | FOOD & WINE
From foodandwine.com
POACHING - VERLASSO
From verlasso.com
HOW TO POACH SALMON FILLETS - MONTALVOSPIRITS
From montalvospirits.com
POACHING FROZEN SALMON? - HOME COOKING - CHOWHOUND
From chowhound.com
THE COMPLETE GUIDE TO SALMON: PREPARING & COOKING SALMON ...
From yummly.com
POACHED SALMON FILLET RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE FOR SALMON FILLETS POACHED - ALL INFORMATION ABOUT ...
From therecipes.info
EASY POACHED SALMON: HOW TO POACH WILD SALMON FILLETS
From wildalaskancompany.com
SALMON FILLET RECIPES | ALLRECIPES
From allrecipes.com
POACHED SALMON FILLETS WITH ASPARAGUS AND ... - FOOD NETWORK
From foodnetwork.co.uk
HOW TO COOK SALMON: BEST, SAFEST, MOST POPULAR WAYS
From healthline.com
POACHED SALMON FILLETS RECIPE | MYRECIPES
From myrecipes.com
OVEN-POACHED SALMON FILLETS RECIPE - EATINGWELL
From eatingwell.com
HOW TO COOK SALMON | FEATURES | JAMIE OLIVER
From jamieoliver.com
COLD POACHED SALMON RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
BUTTER POACHED SALMON RECIPE - LAND O'LAKES
From landolakes.com
QUICK ANSWER: HOW TO COOK POACHED SALMON FILLETS ...
From montalvospirits.com
HOW TO COOK SALMON RECIPE - BBC FOOD
From bbc.co.uk
HOW TO POACH SALMON ON TOP OF THE STOVE - OUR EVERYDAY LIFE
From oureverydaylife.com
THE BEST WAY TO POACH SALMON - SERIOUS EATS
From seriouseats.com
MICROWAVE SALMON IN JUST 5 MINUTES! - EATING RICHLY
From eatingrichly.com
BEST POACHED SALMON RECIPE — HOW TO MAKE ... - DELISH
From delish.com
HOW TO COOK SALMON 6 HEALTHY AND EASY WAYS
From greatist.com
POACHED SALMON - ALLCOOKING.NET
From allcooking.net
HOW TO POACH SALMON | OSHēN SALMON
From oshensalmon.com
6 WAYS TO COOK SALMON FILLET - WIKIHOW
From wikihow.com
SIMPLE POACHED SALMON FILLETS - TESCO REAL FOOD
From realfood.tesco.com
SALMON FILLET RECIPES | POACHED SALMON WITH BASIL VINAIGRETTE
From cookingnook.com
POACHED SALMON RECIPE | RECIPE FOR SALMON FILLETS
From cookingnook.com
POACHED SALMON RECIPE {WHITE WINE AND DILL} - HEALTHY ...
From healthyrecipesblogs.com
POACHING SALMON FILLET - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
POACHED SALMON FILLETS - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
HOW TO POACH SALMON - DONUTS
From experiencelife.lifetime.life
HOW TO POACH SALMON - TASSAL TASSIE SALMON
From tassal.com.au
SIMPLE POACHED SALMON RECIPE - EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love