Dr Andrew Weils Easy Poached Salmon Recipes

DR. ANDREW WEIL'S GRILLED OR BROILED SALMON

Steps:

• Combine all marinade ingredients.
• Rinse salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over. Cover and place in the refrigerator for 1-3 hours, basting with the marinade once or twice.
• Prepare the grill or preheat the broiler to high heat.
• Drain the fish and place on foil on the grill or rack in oven. Cook until desired doneness, but avoid overcooking.
• Serve at once, with lemon wedges if desired.

DR. ANDREW WEIL'S EASY POACHED SALMON

Steps:

• Place carrot, onion, celery, lemon, parsley, and bay leaves (if using California bay leaves, just use half a large leaf) in saucepan.
• Top vegetables with the fish, cold water to cover, salt to taste, the wine, and the lemon juice. Bring the pot to a boil leaving it uncovered.
• Adjust heat to simmer and cook 5 minutes.
• Turn off heat and without stirring, allow to rest 10 minutes.
• Carefully remove to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.

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.

DAD'S POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
• 1 English cucumber, unpeeled, roughly chopped
• Fronds from 1 bunch dill (about 1 cup)
• 1/2 small red onion
• 2 large lemons, juiced
• 1/3 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1/3 cup yogurt
• Salt and freshly ground black pepper
• Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
• Serve poached salmon with side of sauce.

EASY POACHED SALMON

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.