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
MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings plus 3 reserved for
Number Of Ingredients 16
Steps:
- Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
- Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
- Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
- Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
- Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
- To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.
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.
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
WHOLE POACHED SALMON
Poaching is a great way to bring out the delicate flavor of whole fish. A poacher will use less liquid than a pan, but either works. This whole poached salmon is fantastic hot or cold. Serve with a little lemon or your favorite sauce.
Provided by Marvel's Kitchen
Categories Seafood Fish Salmon
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
- Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 24.6 g, Cholesterol 24.5 mg, Fat 2.5 g, Fiber 5 g, Protein 13 g, SaturatedFat 0.6 g, Sodium 84.4 mg, Sugar 6.4 g
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 POACHED SALMON
In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.
Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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 WHOLE SALMON
When poaching a large whole fish, place it in cool liquid first and then slowly bring the liquid to the proper temperature to result in an even texture inside and out. Adding the raw fish to hot liquid would cause the outside to overcook before the inside is cooked. Court Bouillon (page 231) is the traditional poaching liquid for seafood, imparting gentle flavors to the fish without being the least bit overpowering. For the prettiest presentation, remove the skin from the fish while it is still warm, as it will slip off more easily than when cold. A whole fish is always an impressive sight at the table, but even more so when poached and then wrapped in thin ribbons of cucumber, the plump pink fish in stark contrast to the bright-green ribbons.
Yield Serves 12
Number Of Ingredients 6
Steps:
- Prepare poacher Pour the Court Bouillon into a fish poacher and set the poacher over two burners on the stove. Lower the rack so it rests on the vegetables (in the court bouillon), then lay salmon on rack (trim the tail if necessary to fit inside). Add enough cool water to cover the fish completely; or, if only a small bit of fish is showing, you can cover it with a piece of parchment paper (cut to fit inside poacher).
- Poach fish Bring the liquid to a simmer over medium-high heat, then immediately reduce heat to medium-low. Check temperature with a candy thermometer and adjust heat so it is between 165° and 180°F (very few bubbles will break the surface but there should be steam coming from the surface). Poach salmon, adjusting heat as necessary to maintain the proper temperature, until an instant-read thermometer inserted into the thickest section registers 130°F (fish will continue cooking off heat). You can also test by inserting a knife into the flesh along the backbone; the flesh should still be slightly translucent and offer little resistance. The cooking time should be about 5 minutes per inch of thickness (once liquid has reached a simmer). Remove poacher from heat and allow it to cool until you no longer see any steam, about 1 hour. Lift the rack with the salmon from the poacher and set it over a large pan (or the sink) to allow the salmon to drain until just cool enough to handle, about 30 minutes.
- Prepare fish for serving Transfer salmon to a clean work surface. Use your fingers and a paring knife to pull and scrape off the skin from the top side of the fish. Use the back of the knife to scrape off any brown areas from the surface. Using two large spatulas, carefully slide the salmon onto a serving platter. At this point, the salmon can be covered with plastic wrap and refrigerated for up to 4 hours.
- Serve Slice the cucumber lengthwise into very thin strips. Arrange the strips diagonally across salmon, spacing them about 1 inch apart, and tuck the ends underneath so they appear to wrap around the fish. Garnish with watercress. Separate into pieces and serve sauce and lemon wedges on the side.
- The salmon is garnished with a mixture of watercress and Upland cress (a member of the mustard family with a sharp, spicy flavor), which are also used in the accompanying sauce. You can find Upland cress (also called English cress or garden cress) at farmers' markets, or use all watercress instead.
- A poacher is just the right size and shape for cooking a large whole fish, such as the salmon in this recipe. For smaller whole fish, a roasting pan fitted with a wire rack can be used instead.
- To make the paper-thin strips of cucumber that appear to wrap around the fish, a mandoline is the best tool. A Japanese-style mandoline, such as Benriner, is inexpensive and sold at most kitchen supply shops. A vegetable peeler can be used instead, but it will not be able to produce the same uniform thickness as the mandoline.
- Peel and finely chop 1 English cucumber, then toss with 1 1/2 teaspoons coarse salt and 1 tablespoon each Champagne vinegar and small (nonpareil) capers that have been rinsed and drained. Set aside for 5 minutes, then stir in 1 cup sour cream and 1/2 cup finely chopped cress (use half watercress and half Upland cress, if you can find it). Season with freshly ground pepper and more salt. Serve immediately, or cover and refrigerate up to 4 hours before serving. Makes about 2 1/4 cups.
POACHED SALMON RECIPE BY TASTY
Here's what you need: skinless salmon fillet, salt, pepper, peppercorn, lemon, fresh thyme
Provided by Robin Broadfoot
Categories Dinner
Yield 1 serving
Number Of Ingredients 6
Steps:
- Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
- Add salt, peppercorns, sliced lemon, and thyme to water.
- Add salmon, cover the pan, and cook for 20 minutes.
- Remove salmon from pan, and season with salt, pepper, and fresh lemon.
- Enjoy!
Nutrition Facts : Calories 385 calories, Carbohydrate 11 grams, Fat 22 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams
SIMPLY POACHED SALMON
Delicious, easy way to poach salmon- would make a good vegetable stock as well without the fish. I did this with sea bass and it worked just as well.
Provided by GothicGranola
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot or deep skillet, combine all the ingredients except the salmon. Simmer the mixture for 10 minutes to blend the flavors.
- Add the salmon, skin side down, and poach it at a bare simmer for 8 to 10 minutes or until it is just cooked through. Transfer the salmon to a plate, cool, and chill.
Nutrition Facts : Calories 276.1, Fat 7.9, SaturatedFat 1.3, Cholesterol 118.2, Sodium 757.8, Carbohydrate 3.1, Fiber 0.6, Sugar 1.3, Protein 45.7
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