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
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.
POACHED SALMON RECIPE
Poached salmon is wonderfully moist and delicate. Poach it in white wine or simply in water, then serve it warm with hollandaise sauce or cold with tartar sauce.
Provided by Vered DeLeeuw
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Pour the wine into a 12-inch lidded skillet. Bring to a simmer over medium heat.
- Place the dill weed in the skillet, reserving a few sprigs for garnish. Place the salmon fillets on top of the dill, skin side down. Sprinkle the salmon with kosher salt, black pepper, and garlic powder.
- Cover the pan tightly with the lid (or with foil).
- Poach the salmon until no longer raw in the thickest part, 5-10 minutes, depending on its thickness. It should reach an internal temperature of 145°F.
- Serve the salmon immediately (with hollandaise sauce if you wish), or chill for at least 2 hours and serve cold, with mayonnaise or tartar sauce.
Nutrition Facts : Calories 285 kcal, Protein 32 g, Fat 14 g, SaturatedFat 2 g, Sodium 360 mg, ServingSize 1 fillet
EASY POACHED SALMON RECIPE
A moist, flaky poached salmon recipe that's on the table in 20 minutes or less? Yes please! With fresh dill and Italian parsley-it's healthy and delicious!
Provided by Cheryl Najafi
Time 20m
Number Of Ingredients 9
Steps:
- Ensure all bones are removed from the salmon. The salmon can be poached with the skin on or with the skin removed, but keep in mind-the salmon will hold together much better if the skin remains intact.
- In a large sauté pan, bring water, salt, wine, onion, dill and parsley to a boil then reduce heat to medium low and simmer for 15 minutes.
- Once the liquid has simmered for 15 minutes, reduce heat to low setting and wait for all of the bubbles to subside. At this point, you can remove the onions and herbs with a slotted spoon if desired.
- Gently lay the salmon, skin side down, in the pan. Keep the poaching liquid just below a simmer and poach the fish for 8-10 minutes.
- Test for desired doneness. Remove the fish from liquid with a slotted spatula then blot the bottom lightly with a paper towel. Serve the fish hot, warm or cold in a salad. Enjoy!
Nutrition Facts : Calories 363 kcal, Carbohydrate 2 g, Protein 49 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 952 mg, Fiber 0.3 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
POACHED SALMON
Fish and especially salmon is one of my husband's favorite meals. This recipe is so quick and easy to prepare.
Provided by SueVM
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place in a large skillet the carrot, onion, sliced celery, lemon slices, parsley and bay leaves.
- Add the fish, water, salt and pepper to taste, the wine and the lemon juice. Bring the water to a boil, uncovered.
- Turn heat down to a simmer and let fish cook for 5 minutes.
- Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon should be perfectly done.
Nutrition Facts : Calories 344.9, Fat 7.6, SaturatedFat 1.4, Cholesterol 77.4, Sodium 171.1, Carbohydrate 11.4, Fiber 2, Sugar 4.9, Protein 35.5
POACHED SALMON WITH MELON SALSA
Make and share this Poached Salmon With Melon Salsa recipe from Food.com.
Provided by mermaidmagic
Categories Melons
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees.
- In a small bowl, toss together the onions, mint, ginger and lime zest.
- Place 6 pieces of aluminum foil, each 10 inches square, onto a work surface.
- Place a piece of salmon in the center of each square.
- Top each with an equal amount of the onion mixture.
- Fold in the edges of the foil and crimp to seal.
- Place the packets in a single layer on a baking sheet and bake until opaque throughout, 12-15 minutes.
- Meanwhile, in a medium bowl, toss together the melon, pepper, lime juice, onion, jalapeno and mint.
- To serve, transfer the contents of each packet onto an individual plate and top with salsa.
Nutrition Facts : Calories 462.4, Fat 5.3, SaturatedFat 1, Cholesterol 59.1, Sodium 234.9, Carbohydrate 83.3, Fiber 7.8, Sugar 71.2, Protein 28
QUICK & EASY POACHED SALMON
Make and share this Quick & Easy Poached Salmon recipe from Food.com.
Provided by Joel6538
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place filet, skin side down, in a small stock pot.
- Pour enough water over to cover the salmon by about two inches.
- Place pot on high heat until just beginning to boil.
- Remove salmon from water and pat dry.
- Sprinkle with Kosher salt and pepper to taste.
- This goes great with a little garlic mayonnaise or a vinaigrette.
Nutrition Facts : Calories 101, Fat 3.5, SaturatedFat 0.6, Cholesterol 36.6, Sodium 59.6, Protein 16.3
SIMPLE AND HEALTHY POACHED SALMON
Delicious poached salmon with no added oils. Serve with steamed veggies or topped with salsa and a green salad on the side. This method of poaching salmon is from a book of recipes by David Herbert who writes for the 'Weekend Australian' newspaper.
Provided by Jubes
Categories Australian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Lay each salmon fillet onto a piece of aluminum foil skin-side down. Add salt and freshly ground black pepper.
- Wrap each fillet tightly in the foil. Be sure to make an airtight seal. I fold the foil lengthwise and continue to fold along the seam until the fish is firmly wrapped. Fold/roll in each remaining end until the fish is fully enclosed.
- Place the wrapped salmon fillets into a large saucepan and cover completely with cold water. Bring to the boil over a medium heat. Reduce heat and simmer gently for 3 minutes.
- Remove the parcels from the saucepan. Carefully open each parcel and remove the skin from the fish.
- Serve the salmon topped with your choice of toppings such as salsa, pesto, mango salsa, chunky tomato. Serve with a salad or steamed veges.
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
Poached salmon is delicate, moist, and cooks in minutes. Perfect for dinner parties and fast weeknight dinners.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 (of 4), Calories 260 kcal, Carbohydrate 4 g, Protein 34 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 94 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 8 g
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