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 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
LAVENDER & HERB POACHED SALMON
This recipe uses a French herb blend (herbes de Provence), which contains lavender. Adapted from a Penzey's recipe. I haven't tried this yet. The amount of sugar needed will vary with the type of wine you use - a sweeter wine will require less sugar. Very nice choice for a romantic dinner.
Provided by HeatherFeather
Categories Summer
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large enough skillet to hold the salmon pieces snugly, but without touching, add all ingredients except the salmon.
- Heat the liquid for about 20 minutes, bringing it slowly to just below the boiling point (this is to allow the herbs to steep); poaching liquid should be fairly sweet.
- Set the fish pieces skin sides upward into the hot poaching liquid.
- If there is not enough liquid to cover the fish, add a bit more water& water in even proportions.
- Cook 2-3 minutes, at which point you should be able to use a tongs to peel off the skins easily.
- Continue poaching fish 15-20 minutes at high enough heat to keep the water just under a boil, or until fish is cooked to your liking (it should just start to flake when poked with a fork when ready).
- Drain and serve garnished with some sprigs of fresh culinary lavender or a sprinkling of any fresh herbs you prefer.
Nutrition Facts : Calories 261.8, Fat 4.8, SaturatedFat 0.8, Cholesterol 72.9, Sodium 681.8, Carbohydrate 9, Sugar 7.1, Protein 28.1
COLD POACHED SALMON WITH TOMATO AND HERBS
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 SOCKEYE SALMON WITH MUSTARD HERB SAUCE
Steps:
- Make fish:
- Working from head end to tail end, cut fish crosswise into 3-inch sections (very thick steaks; about 4), tapping back of knife with a mallet when you reach center bone to help cut through it. Discard tail if there is no flesh attached. Otherwise, set aside with steaks to cook.
- Bring 8 quarts water to a boil with onion, bay leaves, peppercorns, and allspice in pot, then stir in salt. Add salmon and cover pot with lid, then turn off heat. Let stand, undisturbed, until fish just separates from bones, about 18 minutes. Transfer salmon to a shallow pan with a slotted spoon and let stand just until cool enough to handle, about 10 minutes. Fish should be neither too warm (it may break) or too cool (it will start to congeal, making it more difficult to remove bones cleanly) when handled.
- With your hands, carefully remove flesh from each steak in pieces as large as possible, discarding skin and bones and arranging salmon on a platter.
- Make Sauce while fish stands:
- Stir together all sauce ingredients.
- Serve salmon at room temperature with sauce on the side.
GRILLED OR BAKED SALMON WITH LAVENDER
I noticed very few recipes here on Zaar which use edible lavender so I decided to find some really good ones and post them! I didn't even know you could EAT lavender until I read Rita L's page long ago. Now I notice that one of my FAVE restaurants uses it! brazosbelle.com This recipe is from GreenEmporium.com
Provided by Mamas Kitchen Hope
Categories Canadian
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except salmon, in saucepan over moderate heat, stirring with a wire whisk at all times until ingredients are reduced by one-third, to create a sauce.
- When sauce has cooled slightly, brush on salmon filet.
- Grill salmon, basting with sauce occasionally, setting some aside to top when served. Salmon is cooked when fish flakes.
- To bake salmon, preheat oven to 350. Cover salmon with sauce, setting some aside to pour on salmon before serving.
- Bake for 10 minutes or until salmon is flaky, basting occasionally.
- Wonderful with rice or potatoes.
POACHED SALMON WITH LEMON-CAPER HERB SAUCE
Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats and oils.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 13
Steps:
- Combine carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 1/2 inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid or a parchment paper round trimmed to fit, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature. Serve with Lemon-Caper Herb Sauce and Watercress-Cucumber Salad, if desired.
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