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.
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 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
OVEN-POACHED SALMON
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 1 gram, TransFat 0 grams
POACHED SALMON
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 225 degrees F.
- Place salmon in a nonreactive baking dish. In a 4-quart saucepan place remaining ingredients. Bring ingredients to a simmer and simmer for 1 hour. Strain liquid and cool. Pour liquid over salmon and cover with parchment paper. Place in oven and cook for 15 minutes. Remove from oven and leave in liquid until ready to serve. When ready to serve, remove from liquid with a slotted spatula, sprinkle with sea salt and drizzle with olive oil.
OVEN POACHED SALMON WITH DILL SAUCE
Make and share this Oven Poached Salmon With Dill Sauce recipe from Food.com.
Provided by erryn_kruppi
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove skin if using fillets.
- Cut fish into serving size pieces.
- Season with seasoning salt and arrange in single layer in greased, shallow baking dish.
- Pour wine over and cover with aluminum foil.
- Bake at 450 for 10 min/inch of thickness or until opaque.
- Remove from oven and drain cooking liquid into small saucepan.
- Stir in remaining ingredients and heat until just warmed through.
- Spoon over fish and serve immediately.
Nutrition Facts : Calories 318.3, Fat 14.7, SaturatedFat 2.8, Cholesterol 86.2, Sodium 277.3, Carbohydrate 6.3, Sugar 2.4, Protein 35.9
WHOLE POACHED SALMON
A magnificent salmon can be poached, glazed, and prepared for the table in a couple of hours, then kept in the refrigerator overnight. If the salmon is too long to fit in your fish poacher, you may cut off the head and tail, although the presentation is more beautiful with the entire fish intact. A six-pound salmon will feed about eight people.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Rinse fish under cold running water, washing away any blood around the gills, which would cloud the stock. Pat the fish dry inside and out with paper towels; place on a clean work surface. Trim the fins from the back, belly, and near the gills with a pair of kitchen scissors. If the fish is too long to fit in the poacher, remove the head and tail with a sharp knife; cut off the tail right below the tail fins.
- Cut a double thickness of cheesecloth 17 inches wide and 8 inches longer than salmon. Place the cheesecloth on a clean work surface. Lay the fish lengthwise on the cloth, and wrap the cloth around the fish. Tie the ends of the cheesecloth with kitchen twine.
- Place the rack in the bottom of the poacher, and fill with the cooled court bouillon. Using the ends of the cloth as handles, lower salmon into the poacher, adding water if necessary to cover the fish. Cover, and set the poacher over two burners. Bring the liquid to a simmer; reduce heat to very low. Cook at a bare simmer for 25 minutes (the water should not be boiling).
- Slide a wooden spoon through each handle of the poaching rack; lift out the rack, and prop the spoons on the edges of the poacher so the fish is elevated. Raise one of the spoons to lift the side of the rack that supports the head end, and expose the widest part of the fish's back. Insert an instant-read thermometer near where the fin was. The fish is fully cooked when the temperature registers 135 degrees. (For a larger salmon this may take up to an hour.) If the temperature is too low, return the fish to the liquid, and continue poaching, checking the temperature every 10 minutes.
- Using two wooden spoons as described in Step 4, remove the rack from the liquid, and prop it on top of poacher at an angle to drain, reserving court bouillon. When salmon is cool enough to handle, about 15 minutes, transfer to a clean work surface; let cool completely, about 45 minutes.
- To make the aspic glaze, pour the court bouillon through a fine sieve. Place 6 cups of the bouillon in a stockpot. In a separate bowl, whisk 6 egg whites until frothy, then whisk the whites into the bouillon. Whisk the mixture over medium heat until it comes to a simmer, about 10 minutes. The egg whites will draw all the cloudy particles out of the stock and begin to coagulate on top. Stop whisking, and simmer until all the foam has risen to the surface and the broth below is clear, about 15 minutes
- Using a slotted spoon, carefully lift out the foam. Soak a 12-by-12-inch piece of cheesecloth in ice water. Squeeze out any excess water, and line the sieve with the cold cheesecloth. Pour the broth through the sieve. Repeat, using fresh cheesecloth each time, until all the foam has been removed from the stock. Place 1/3 cup cold water in a small bowl, and evenly sprinkle the gelatin over the top. Let sit until gelatin is softened, about 10 minutes. Add the gelatin mixture to the clarified stock, and bring to a simmer over medium heat, whisking constantly, until all the gelatin has dissolved; do not boil. Remove from the heat.
- Unwrap the fish, leaving the cheesecloth in place underneath. If the head and tail are still attached and are in good shape, you may want to leave them on for decoration. If not, remove the tail with kitchen scissors. The head will pull off easily. Turn the fish over, so that the side that was on the rack faces up. Peel the skin off using a paring knife and your fingers.
- Using cheesecloth to support the fish, flip it onto a serving platter, skin side up. Remove the skin from the top of fish. Using the back of a paring knife, gently scrape off any brown fat.
- Decorate the salmon with your choice of garnishes. Arrange the garnishes on top of the fish; temporarily secure with toothpicks. Pour the aspic into a large bowl set over an ice-water bath. Stir the aspic until it begins to thicken, 5 to 10 minutes. Remove the aspic from the ice bath, and ladle a coating over the salmon. Refrigerate the salmon 20 minutes. Repeat the glazing process, if desired. If the aspic becomes too thick to ladle, warm in a double boiler until liquid again. Remove the toothpicks. Keep the salmon in the refrigerator, uncovered, up to 24 hours, or until your guests arrive. (The aspic coating keeps the fish from drying out.)
- When ready to serve, clean away any collected aspic around the bottom of the fish; cut with a fish server. Start at the wide end of the fish; slide the server under or between the garnishes, rather than cutting through them. Cut down to the bone, working the server gently between the flakes. Lift a section of the fish with the garnishes on top, and transfer to a dinner plate. Continue cutting and serving as needed.
OVEN POACHED SALMON
Steps:
- Preheat oven to 400 degrees F. Using a grater or microplane, zest the lemon and save it, then juice the lemon. In a large, rimmed baking sheet, carefully mix the first four ingredients, then dip both sides of the salmon thoroughly in the mixed liquid. Place the side of salmon, that previously had the skin attached to it, face down in the baking sheet. Add remaining seasonings, salt, zest and herbs. Bake salmon for about 8-10 minutes. Check for doneness, according to your preferences. Remove the baking sheet carefully and avoid spilling the hot liquid. Portion and serve.
OVEN POACHED SALMON A LA PAIGE (RACHAEL RAY)
I saw Rachael Ray prepare this on TV on the Food network for her 30 minute meals. It seemed so easy so here it is! She served it with rice cooked in chicken broth. Can be eaten hot or cold. By the way, I think she said that Paige is a friend (or the daughter of a friend) who loves this recipe. Since it's so easy to make, Paige can even make it with her Mom. You could change this recipe by using white wine for the broth and by varying the fresh herbs.
Provided by Oolala
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 258.3, Fat 9.4, SaturatedFat 3, Cholesterol 95.2, Sodium 1098.9, Carbohydrate 4.4, Fiber 0.3, Sugar 3.3, Protein 36.3
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
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Cuisine AmericanCategory DinnerServings 4Estimated Reading Time 2 mins
- Choose the baking dish large enough to hold the salmon fillets in one layer. Butter it generously, or line with parchment paper.
- Lay the salmon fillets in the dish. Season with salt and black pepper. Pour in dry white wine and lemon juice, and enough water to just cover the fish.
OVEN POACHED SALMON - EASY PEASY MEALS
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Category DinnerCalories 662 per servingTotal Time 2 hrs 30 mins
- Place the oven rack in the middle position and preheat the oven to 250 degrees.
- 1: Cut two pieces of foil, so they are about a foot longer than the side of salmon, and fold the long sides together to create a 1 inch seam. 2: Then cut a third sheet of foil, and lay it over the seam of the first two pieces.3: Lastly, spray with non-stick cooking spray.
- With a paper towel pat salmon until dry. Season salmon with salt and lay salmon skin side down on the foil.
- Sprinkle salmon with vinegar, then lay herbs over the top of the salmon. Then arrange lemon slices to cover as much as you can of the fish.
OVEN-POACHED SALMON FILLETS RECIPE | EATINGWELL
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5/5 (8)Total Time 30 minsCategory Healthy Baked Salmon RecipesCalories 246 per serving
- Preheat oven to 425 degrees F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.
- Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
- When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.
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