Oven Poached Salmon A La Paige With Dill Vidalia Onion And Cucumber Relish Recipes

OVEN POACHED SALMON A LA PAIGE (RACHAEL RAY)

Steps:

• Preheat oven to 400°F.
• Rub the bottom of a shallow baking dish with cold butter.
• Arrange salmon in dish.
• Season the fish with salt and pepper.
• Add broth and a few sprigs of dill to the pan.
• Roast the fish 12 to 15 minutes.
• Combine sugar, salt and vinegar in the bottom of a medium bowl.
• Add chopped onions, chopped cucumber and radishes.
• Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
• Remove fish from the oven.
• Spoon pan juices over fish and carefully transfer to individual plates or platter.
• Top fish with relish and serve.

OVEN-POACHED SALMON

Steps:

• Preheat oven to 350 degrees.
• Split salmon lengthwise, and lay one half on a sheet of heavy-duty aluminum foil. Split the spring onions lengthwise. Place the onions, tarragon and parsley on the salmon. Top with other half of the fish.
• Slice lemon thinly and lay slices over top of salmon. Dot with butter. Sprinkle with white wine. Wrap foil loosely around the salmon, sealing the package tightly by folding over several times; this prevents steam from escaping.
• Place salmon packet on a cookie sheet and bake 30 minutes. Remove from oven and set aside to cool, but do not open packet until ready to serve or to use.

DILL POACHED SALMON

Steps:

• Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

EASY POACHED SALMON WITH DILL

Steps:

• Pre-heat oven to 350 degrees fahrenheit.
• Remove any visible bones and cut off the head and tail (if it hasn't already been done for you) If using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down.
• If you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish.
• Just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down.
• Add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup).
• On top of the fish sprinkle all ingredients.
• Cover with lid or tin foil.
• Cook for 12-20 min's.
• For RARE fish, cook just until white liquid emerges from fish (this is the cooked fish oil).
• It will be pinky white on the outside and peachy pink inside.
• For more well done fish, cook until fish is a pinky white color all the way through.
• Place on a platter to serve.
• Leave onions, capers and dill on the fish.
• Slice lemons on the side for those who like fresh lemon juice.
• This salmon is great served with rice and steamed veggies or a salad.