Cold Poached Salmon With Green Coriander Mayonnaise Recipes

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COLD POACHED SALMON WITH HERB MAYONNAISE



Cold Poached Salmon with Herb Mayonnaise image

Herb mayonnaise provides a simple addition to this juicy salmon dish- a hearty seafood dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h45m

Yield 6

Number Of Ingredients 18

2 cups water
1 cup dry white wine, nonalcoholic white wine or apple juice
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
1 small onion, sliced
4 black peppercorns
4 sprigs cilantro
2 lb salmon or other medium-firm fish fillets
3/4 cup mayonnaise or salad dressing
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried dill weed or tarragon leaves
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard
Dash of ground red pepper (cayenne)
Lemon wedges, if desired

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.

Nutrition Facts : Calories 410, Carbohydrate 1 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g

COLD POACHED SALMON WITH GREEN CORIANDER MAYONNAISE



Cold Poached Salmon With Green Coriander Mayonnaise image

Provided by Marian Burros

Categories     dinner, project, main course

Time 25m

Yield 10 servings

Number Of Ingredients 4

2 pounds salmon fillets
1/2 bottle dry white wine
2 to 3 cups fish stock
Green coriander mayonnaise (see recipe)

Steps:

  • If you do not have a fish poacher or large pan, cut the salmon into 2 or 3 pieces, and place in a pan large enough to hold the pieces without folding. Pour in the wine and stock, adding water if necessary to cover the fish. Place parchment or a double thickness of wax paper on top of the fish. Cover, and bring to a boil. Reduce to a simmer, and cook according to the Canadian rule: measure the fish at its thickest point, and cook 8 minutes to the inch.
  • Remove from the heat, uncover, and allow the fish to cool in the liquid. Remove the fish, discard the skin, then cover the fish with plastic wrap, and chill, overnight if desired. Serve with green coriander mayonnaise.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 147 milligrams, Sugar 0 grams

COLD POACHED SALMON



Cold Poached Salmon image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups water
1/4 cup white wine vinegar
1/4 cup dry white wine
2 bay leaves
1 teaspoon whole white peppercorns
1 teaspoon dried thyme
1 small onion, peeled and chopped
1 carrot, washed and chopped
2 stalks celery, washed and chopped
1 leek, washed and chopped
4 five-ounce fresh salmon filets, all skin and bones removed

Steps:

  • Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve. Serve with herb mayonnaise or vinaigrette.;

POACHED SALMON WITH CORIANDER SAUCE



Poached Salmon With Coriander Sauce image

Don't Like Salmon...Try this anyways, you may be surprised. I know I was. I don't really care for salmon but my hubby loves it so I figured I'd give it a try. Don't be intimidated by all the steps either it isn't as bad as it sounds. I got thias from a Freshwater Fish Cookbook from Walmart and I can't wait to make it again.

Provided by Gail2293

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 onion, sliced
1 carrot, sliced
1 tablespoon dried basil
2 bay leaves
1 cup minced fresh parsley
4 garlic cloves
1 1/2 teaspoons peppercorns
1 teaspoon salt
3 tablespoons red wine vinegar
1 (2 1/2 lb) whole salmon or 2 1/2 lbs salmon fillets
1 (8 ounce) can chicken broth, about 2 cups
3 tablespoons butter
3 tablespoons flour
1/2 cup salmon liquid, reserved and cooled at room temperature
1 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup milk

Steps:

  • Cooking the fish.
  • In a fish poacher or roaster large enough to lay salmon in pan, combine all ingredients except the fish. Add can of broth. Then add enough water to the pan to cover the thickness of the fish, then remove fish. Bring the mixture to a boil, reduce heat and simmer 15 minutes.
  • Place the fish in the pan and set your timer once the water returns to a simmer. Do not boil the fish-- it will break up. Allow 10 minutes for each 1 inch of thickness for frsh fish. Lift the salmon from the cooking liquid, and serve hot with coriander sauce. (reserve 1/2 cup poaching liquid for the sauce).
  • Cooking the Sauce.
  • Melt butter on medium heat in small saucepan, add flour, and cook until well mixed. Add reserved poaching liquid and stir until smooth. Gradually add the milk, and continue cooking till the sauce is thick. Add the salt, pepper, and coriander5, and stir to blend.
  • TIPS.
  • While fish poaches it is important to keep water just below a bubbling boil. A bubbling boil will cause the fish to break apart, and alter cooking time. The other important thing is to take the fish out of the cooking liquid as soon as fish is done. Do not let fish cool in pot; it will be over done and tough.

Nutrition Facts : Calories 771.1, Fat 49.7, SaturatedFat 15.7, Cholesterol 187.4, Sodium 1208.9, Carbohydrate 14.8, Fiber 2.3, Sugar 2.3, Protein 63.2

COLD POACHED SALMON WITH TOMATO AND HERBS



Cold Poached Salmon with Tomato and Herbs image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

6 (6 ounce) skinless salmon fillets
Salt and white pepper
3 cups fish stock or clam juice
1 bunch oregano
1 bunch basil
1 bunch parsley
1 bunch thyme
6 tomatoes, peeled, seeded, and diced
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 head Boston lettuce, leaves separated and washed

Steps:

  • To poach salmon, preheat oven to 350 degrees F. Season salmon all over with salt and pepper. Bring stock or juice to a boil in a large ovenproof skillet. Add fish, so they are barely touching, and bring liquid back to a boil. Turn fish over, then cover with a piece of parchment paper coated with olive oil. Transfer to oven and bake 5 minutes. Turn fish over, cover again, and bake an additional 2 minutes. (Drain and reserve the liquid in the pan for use as stock.) Transfer fish to a platter, cover with plastic wrap, and chill until serving time.
  • To make dressing, remove stems and finely chop all herbs. If these fresh herbs are not available, substitute chives, mint, marjoram, or chervil. Watercress or the bright yellow leaves inside celery stalks are also preferable to dried herbs. Mix all ingredients in a small bowl, and reserve in refrigerator.
  • To serve, arrange each fillet on a lettuce lined serving plate. Spoon on tomato and herb mixture. We like to serve with various garnishes such as radishes, sliced avocado, pickles or olives around the salmon.

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.

COLD BAKED SALMON WITH GREEN MAYONNAISE



Cold Baked Salmon With Green Mayonnaise image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 6

1 whole salmon, scaled, with head on, about 5 to 6 pounds
1 onion, sliced
1 lemon, cut in half
6 sticks rosemary
Coarse salt and freshly ground pepper to taste
3 tablespoons olive oil

Steps:

  • Preheat the oven to 375 degrees.
  • Place the salmon on a roasting pan, on a piece of foil if the pan is too short for the fish. Place slices of onion inside the cavity and squeeze the lemon inside and over the top. Place two to three whole sticks of rosemary inside the cavity and sprinkle the leaves from the remaining sticks on top. Season with salt and pepper and brush the fish with olive oil.
  • Cover the salmon lightly with foil, turning up the ends of the piece underneath so that the juices do not run out while it is cooking. Roast for 30 minutes, then remove the foil. Roast for 15 to 20 more minutes or until the salmon is cooked (test by inserting a knife into the flesh to check; it is better to undercook than overcook salmon. When overcooked it becomes dry).
  • Place the salmon on a serving platter. It can be served hot or cold. If serving the salmon hot, decorate it with lime or lemon slices and sprinkle it with chives. Serve it immediately. If serving it cold, allow the salmon to cool to room temperature (you can refrigerate it overnight or serve on the day a few hours after it has been cooked, without refrigerating it). Remove the skin from the top side of the salmon. Decorate the fish with slices of lime and lemon and chopped chives.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 126 milligrams, Sugar 1 gram

POACHED SALMON WITH GREEN PEPPERCORN, GINGER, AND ORANGE SAUCE



Poached Salmon with Green Peppercorn, Ginger, and Orange Sauce image

Categories     Fish     Ginger     Poach     Mayonnaise     Orange     White Wine     Sour Cream     Gourmet

Yield Serves 6

Number Of Ingredients 17

2 cups water
1 cup dry white wine
4 slices of fresh gingerroot, flattened with the side of a knife
1 tablespoon black peppercorns, bruised
1 bay leaf
a 3 1/2- to 4-pound salmon fillet
For the sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon-style mustard
1 1/2 tablespoons grated peeled fresh gingerroot
1 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
1 1/2 tablespoons drained green peppercorns
1/2 teaspoon sugar
1 tablespoon white-wine vinegar
braised onion ribbons with celery and sliced baked potatoes with parsley butter as accompaniments

Steps:

  • In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes. In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until it just flakes and is cooked through.
  • Make the sauce while the salmon is poaching:
  • In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.
  • Serve the salmon with the sauce, the onion ribbons, and the potatoes.

CORIANDER SALMON



Coriander Salmon image

This pleasant salmon is good hot or cold. For a hot meal, I serve it with rice or pierogi. For a cold meal in the summer, I serve it with a salad and some crusty bread. -Nancy Deans of Acton, Maine

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground coriander
4 salmon fillets (6 ounces each)
2 teaspoons olive oil
2 garlic cloves, minced
2 teaspoons lime juice
1/4 to 1/2 teaspoon hot pepper sauce

Steps:

  • In a small dish, combine the salt, pepper and coriander. Sprinkle over salmon. In a nonstick skillet, cook salmon in oil over medium heat for 4 minutes on each side. Add the garlic, lime juice and hot pepper sauce. Reduce heat; cover and cook 3-4 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 335 calories, Fat 21g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 396mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

POACHED SALMON WITH GREEN PEPPERCORN, GINGER AND ORANGE SAUCE



Poached Salmon With Green Peppercorn, Ginger and Orange Sauce image

Make and share this Poached Salmon With Green Peppercorn, Ginger and Orange Sauce recipe from Food.com.

Provided by lazyme

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups water
1 cup dry white wine
4 slices gingerroot, flattened
1 tablespoon black peppercorns
1 bay leaf
4 lbs salmon fillets
1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 tablespoons gingerroot, grated
1 teaspoon orange zest, grated
2 tablespoons fresh orange juice
1 1/2 tablespoons green peppercorns, drained
1/2 teaspoon sugar
1 tablespoon white wine vinegar

Steps:

  • In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes.
  • In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F oven for 20 to 25 minutes, or until it just flakes and is cooked through.
  • Make the sauce while the salmon is poaching:.
  • In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.
  • Serve the salmon with the sauce.

Nutrition Facts : Calories 470.8, Fat 17.8, SaturatedFat 4.7, Cholesterol 168.6, Sodium 305.6, Carbohydrate 5.8, Fiber 0.2, Sugar 1.9, Protein 61.3

COLD-POACHED SALMON WITH CUCUMBER SALAD



Cold-Poached Salmon with Cucumber Salad image

This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve this Cold-Poached Salmon with Cucumber Salad for a simple but sophisticated spring or summer lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Yield Serves 8 to 10

Number Of Ingredients 11

1 (3- to 4-pound) skinless salmon filet, bones removed
2 carrots, peeled and chopped
2 ribs celery, chopped
2 shallots, halved and sliced
1 bulb fennel, trimmed and chopped
1 leek, trimmed and chopped
1 tablespoon pink peppercorns
1 cup white wine, such as pinot blanc
Cucumber and Onion Salad, for serving
Honey Mustard Mayonnaise, for serving
Rye bread, for serving

Steps:

  • Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
  • Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
  • Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.

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

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Prepare the following green herb sauce and serve drizzled over fish. Serve with fresh cantaloupe and basmati rice. ~GREEN HERB SAUCE: 1. Blend all ingredients in a blender or food processor until smooth. Make sure to scrape the sides into the mixture in the middle of blending to eliminate clumps. NUTRITIONAL INFORMATION per serving 185 Calories, 27g Protein, 3g …
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POACHED SALMON WITH GREEN GODDESS DRESSING RECIPE - BON APPéTIT
2008-09-30 Step 1. Combine first 5 ingredients in large skillet; simmer over medium heat 5 minutes. Reduce heat to medium-low. Add salmon fillets, cover and simmer until just opaque in center, about 7 ...
From bonappetit.com


COLD POACHED SALMON - PLAIN.RECIPES
Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve. Serve with herb mayonnaise or vinaigrette.
From plain.recipes


RECIPES FROM THE GRAPEVINE COTTAGE
Take pan off heat. Let fish cool in liquid. Wrap in plastic and cool (overnight is fine) if serving as cold poached salmon. If serving as warm salmon, plate and serve. Green Coriander Mayonnaise Ingredients: 1 cup baby spinach leaves, firmly packed 1 cup parsley, stems removed 2 cloves garlic 1 cup cilantro, stems removed 1-1/2 teaspoon ground ...
From grapevinecottage.com


RECIPE DETAIL PAGE | LCBO
4. Cook green tea noodles or spinach fettuccine as directed on package. When done, toss with a ½ cup (125 mL) of the coriander and lime vinaigrette, ½ the cucumber and scallions. 5. To plate, place 1 cup (250 mL) of green tea noodles in the centre of a plate or bowl, top with a poached fillet of salmon. Place a reserved cucumber curl on top ...
From lcbo.com


POACHED SALMON FILLETS WITH WATERCRESS MAYONNAISE RECIPES
Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours. Do Ahead Watercress mayonnaise and salmon can be made 1 day ahead.
From foodnewsnews.com


COLD POACHED SALMON WITH HERB MAYONNAISE - GLUTEN FREE RECIPES
Cold Poached Salmon with Herb Mayonnaise is a gluten free, dairy free, and primal recipe with 6 servings. One portion of this dish contains approximately 31g of protein, 16g of fat, and a total of 314 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. From ...
From fooddiez.com


COLD POACHED SALMON WITH CAPER-MAYONNAISE | RECIPES | WW USA
Remove fish with a slotted spatula to a serving plate and allow to cool before chilling in refrigerator. Meanwhile, in a small bowl, stir together sauce ingredients; set aside. Remove chilled fish from refrigerator and spoon sauce over top; garnish with dill sprigs, if desired. Yields about 3 1/2 ounces fish and 2 tablespoons sauce per serving.
From weightwatchers.com


CHEF ANDREW ZIMMERN'S COLD POACHED SALMON RECIPE - VERLASSO
2019-11-22 In a fish poacher or a pot large enough to hold the salmon, combine the wine, parsley, lemon, onion, celery and peppercorns. Add a few inches of water and bring to a boil. Let simmer for 10 minutes. Add the salmon fillet (it should be fully submerged) and bring the water back to a boil. Cover, turn off the heat and let it rest in the hot court ...
From verlasso.com


COLD POACHED SALMON WITH GREEN CORIANDER OR DILL MAYONNAISE …
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


COLD POACHED SALMON WITH SUMMER TOMATO DRESSING RECIPE - 0
Learn how to make Cold Poached Salmon With Summer Tomato Dressing. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


POACHED SALMON WITH TARRAGON MAYONNAISE RECIPE - FOOD NEWS
For sauce, in a small bowl combine mayonnaise or salad dressing, green onions, lemon juice, and 2 teaspoons fresh tarragon. Cover and chill. Tear heavy foil slightly longer than salmon. Cut several slits in foil. Spray foil with nonstick coating. Place salmon, skin side down, on foil.
From foodnewsnews.com


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Top Asked Questions

How to cook salmon in a pan with mayonnaise?
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.
What is the best way to cook poaching salmon?
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.
How to cook salmon in a pan with water?
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.
How do you cook salmon in a crock pot?
In a fish poacher or a pot large enough to hold the salmon, combine the wine, onion, celery, peppercorns and parsley. Add 3 inches of water and bring to a boil. Add the salmon fillet (it should be fully submerged) and bring the water to a simmer. Cover and simmer gently over low heat until the salmon is just cooked through,...

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