Poached Alaska Silver Salmon Recipes

PAN-POACHED ALASKAN SALMON PICCATA

Pan-Poached Alaskan Salmon Piccata image

This is a delicious, creative way to serve salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables.

Provided by Ann

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

½ cup water
2 tablespoons lemon juice
⅛ teaspoon chicken bouillon granules
2 (4 ounce) fillets salmon
1 tablespoon butter
2 tablespoons capers
ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 1.8 g, Cholesterol 81.3 mg, Fat 18 g, Fiber 0.4 g, Protein 22.7 g, SaturatedFat 6.1 g, Sodium 366.9 mg, Sugar 0.4 g

POACHED ALASKA SILVER SALMON

Poached Alaska Silver Salmon image

Provided by Food Network

Categories dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 quart cold water
1 bottle dry white wine
1 bay leaf
6 black peppercorns
1 whole Alaska silver salmon fillet
1 package ranch dip mix
1 pint sour cream
1 English cucumber

Steps:

Add water, wine and spices to poaching pan and place over low heat. Bring to a simmer just below boiling point. Rinse and dry fillet, then place skin down on poaching rack and lower into poaching mixture. Cover and simmer until done, approximately 20 minutes, depending on size of the fillet. To check, poke gently with sharp probe. If it passes through readily, the fillet is done.
Remove poaching pan from heat and allow contents to cool to room temperature before removing fillet. Lift cooled fillet from pan and allow to drain a few minutes. If tiny pin bones are still present above the position of the ribs, remove with tweezers. Carefully transfer the fillet onto serving platter and peel off skin.
In a mixing bowl, combine ranch-topping package with sour cream. Follow package directions. Spread uniformly over the salmon fillet to a thickness of 1/8 to 1/4-inch. Slice cucumber into 1/8-inch thick rounds. Start at slender tail of fillet and press individual cucumber rounds gently into the dip with each vertical row slightly overlapping the previous row to create "fish scales." Continue with row after row toward the head, until fillet is completely covered. Cover with plastic wrap and refrigerate. Serve cold.

CHAMPAGNE POACHED ALASKA SALMON

Champagne Poached Alaska Salmon image

I got this from Recipe Goldmine under Valetines Menu's. I haven't tried it yet but it looks easy and elegant!

Provided by Little Bee

Categories One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 (6 -8 ounce) alaska salmon steaks or 4 (6 -8 ounce) salmon fillets
2 cups champagne
1/4 cup fresh lemon juice
lemon zest
1/2 onion, peeled and thinly sliced
1 tablespoon capers
4 sprigs fresh tarragon
salt and pepper, to taste

Steps:

Remove any skin or bones from Salmon.
Season Alaska salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lemon juice and just enough water to cover the fish.
Remove the fish and bring the liquid to a boil.
Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers,and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 minutes (depending on the thickness of the salmon).
Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 ounce of the liquid top with olives, capers and onions.

Nutrition Facts : Calories 418.8, Fat 18.5, SaturatedFat 3.7, Cholesterol 100.3, Sodium 170.5, Carbohydrate 5.9, Fiber 0.3, Sugar 2.1, Protein 34.1

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