Poached Salmon Ii Recipes

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TRADITIONAL POACHED SALMON



Traditional Poached Salmon image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon olive oil
Four 4- to 6-ounce fillets salmon
Sea salt and white pepper
2 lemons, 1 halved and 1 cut into wedges
1 bottle dry white wine, such as pinot grigio
Fresh parsley, for garnish

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.

SIMPLE POACHED SALMON



Simple Poached Salmon image

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

2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
Coarse salt
4 skinless salmon fillets (6 ounces each and about 1 inch thick)

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

SALMON SPREAD II



Salmon Spread II image

Poached salmon elevates a simple cream cheese spread to new heights! Serve with crackers.

Provided by CHRISTINEPAAVOLA

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 30m

Yield 24

Number Of Ingredients 8

1 pound salmon fillets
1 (8 ounce) package cream cheese, softened
½ cup sour cream
2 finely chopped green onions
½ teaspoon salt
2 drops hot pepper sauce
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
  • In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.
  • Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts : Calories 78.7 calories, Carbohydrate 0.8 g, Cholesterol 23.5 mg, Fat 6.3 g, Protein 4.6 g, SaturatedFat 3.1 g, Sodium 97.4 mg, Sugar 0.2 g

POACHED SALMON



Poached Salmon image

Poached salmon is delicate, moist, and cooks in minutes. Perfect for dinner parties and fast weeknight dinners.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 15m

Number Of Ingredients 9

2 tablespoons white vinegar
1 tablespoon honey
2 teaspoons kosher salt
4 (6-ounce) center cut salmon fillets (skin on)
water
12 sprigs fresh dill (plus additional chopped dill for serving)
6 whole peppercorns
1 bay leaf
Cracked black pepper (lemon wedges (for serving))

Steps:

  • Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon with water about 1/4 of the way to the top. Add the vinegar, honey, and salt. Whisk to combine.
  • Carefully lower the salmon fillets into the pan in a single layer. Add more water so that they are just barely covered.
  • Scatter the dill, peppercorns, and bay leaf over the top.
  • Bring the water to a gentle boil over medium-high heat. Simmer the salmon, adjusting the heat as needed so that you maintain a steady simmer but not a rapid boil. Let cook 2 minutes.
  • Check the temperature of the salmon using an instant read thermometer. It should be around 135 to 140 degrees F, no more (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). If needed, cook it 1 to 2 minutes more. DO NOT overcook or your salmon will be dry.
  • With a wide spatula, gently lift the poached salmon out of the water and place it on a plate (discard the poaching liquid). Cover and let rest 4 minutes. Enjoy hot, sprinkled with additional chopped dill, cracked black pepper, and a squeeze of lemon as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 260 kcal, Carbohydrate 4 g, Protein 34 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 94 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 8 g

POACHED SALMON II



Poached Salmon II image

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

½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

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

POACHED SALMON



Poached Salmon image

This recipe ran with a 1989 article about Georgette Mosbacher, a cosmetics industry executive who frequently entertained for business from her Washington, D.C., home. It's an elegant dish for a large group - the recipe ultimately serves 12 - but it comes together quickly. Serve it, as a commenter suggests, with a homemade tartar sauce.

Provided by Barbara Gamarekian

Categories     dinner, main course

Time 30m

Yield Twelve servings

Number Of Ingredients 11

2 3-pound Atlantic salmon fillets, from the center cut
1 tablespoon salt
10 black peppercorns
1 bay leaf
1 small onion, quartered
1/4 cup sliced carrot
1/4 cup sliced celery
4 sprigs parsley, plus 1/4 cup minced
8 tablespoons unsalted butter, at room temperature
2 tablespoons lemon juice
1/4 teaspoon freshly ground white pepper

Steps:

  • Cut each fillet into six serving pieces. Set aside.
  • Fill a large fish poacher or roasting pan with enough water to cover the fish when it is added later, and bring the water to a boil. Add the salt, peppercorns, bay leaf, onion, carrot, celery and the sprigs of parsley, and simmer for five minutes.
  • Place the butter, lemon juice, white pepper and minced parsley in a mixing bowl. Beat until all the ingredients are well incorporated. Place the mixture on wax paper and roll into the shape of a log. Chill until ready to use.
  • Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes. Remove the cheese cloth and drain the fish on paper towels. Serve with the maitre d'hotel butter.

SOY POACHED SALMON



Soy Poached Salmon image

Recipe came from Michael Johnson. I like to make this for dinner parties and everyone loves it. Serve with a nice rice pilaf and maybe some asparagus and some rolls.

Provided by Babs in Toyland

Categories     Healthy

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

2 (15 ounce) bottles low sodium soy sauce
3/4 cup dark brown sugar
2 tablespoons fresh minced ginger
1/4 cup star anise
1 1/2-2 lbs salmon fillets, thick end cut into 4 pieces when ready to cook
chives or sliced scallion, stems (to garnish)

Steps:

  • In a 12 inch saute pan with a lid combine soy sauce, brown sugar, ginger and star anise.
  • Bring to a boil and reduce heat to a simmer.
  • When at a very gentle simmer, add the salmon, skin side down (liquid should almost cover the fillets).
  • Slosh liquid over the fillets and cover the pan.
  • Poach for 6- 8 minutes, salmon should be medium rare in center.
  • Remove fillets and keep warm.
  • Bring liquid to a boil and reduce to half (should be light& syrupy).
  • Spoon some sauce on plate and put fillet on top.
  • Drizzle a little sauce on fillets and garnish with chives or scallions.

SIMPLE POACHED SALMON



Simple Poached Salmon image

I love this recipe because it's healthy and almost effortless. And the salmon always cooks to perfection! -Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 13

2 cups water
1 cup white wine
1 medium onion, sliced
1 celery rib, sliced
1 medium carrot, sliced
2 tablespoons lemon juice
3 fresh thyme sprigs
1 fresh rosemary sprig
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
4 salmon fillets (1-1/4 inches thick and 6 ounces each)
Lemon wedges

Steps:

  • In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes., Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.

Nutrition Facts : Calories 272 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 115mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

POACHED SALMON WITH DILL SAUCE



Poached Salmon with Dill Sauce image

Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 cups water
1 cup white wine or reduced-sodium chicken broth
1 medium onion, chopped
1/4 cup chopped celery
4 salmon fillets (4 ounces each)
SAUCE:
1/4 cup reduced-fat sour cream
1/4 cup plain yogurt
2 teaspoons snipped fresh dill
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce

Steps:

  • In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

POACHED SALMON



Poached Salmon image

Make and share this Poached Salmon recipe from Food.com.

Provided by BaconTastesGood

Categories     Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 salmon fillets
water
1 tablespoon lemon juice
black pepper or peppercorn, to taste
1 -2 tablespoon kosher salt
1/2 teaspoon dried dill (or fresh dill to taste)

Steps:

  • Put water in a poaching dish or pan -- add enough to partially cover the salmon.
  • Add lemon juice, black peppercorns, and salt, then mix.
  • Bring to boil, reduce to simmer, and add salmon.
  • Cover and cook for 10 minutes.
  • Remove salmon and drain.

Nutrition Facts : Calories 406.2, Fat 14, SaturatedFat 2.6, Cholesterol 146.3, Sodium 3727.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 65.3

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Top Asked Questions

How to make poached salmon?
Poached Salmon Recipe. Ingredients. 1 to 1½ pounds salmon fillets, pin bones removed. Salt. ½ cup dry white wine (a good Sauvignon Blanc) ½ cup water. 1 shallot, peeled and thinly sliced or a few thin slices of onion. Several sprigs of fresh dill or sprinkle of dried dill.
How to cook salmon in a pan?
Directions 1 Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes. Advertisement 2 Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper. 3 Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
How do you serve poached salmon with mayonnaise?
Serve the poached salmon immediately (with hollandaise sauce if you wish), or chill for at least 2 hours and serve cold, with mayonnaise or tartar sauce. The liquid should cover the bottom of the pan - add water if needed.
Can You poach salmon in buttermilk?
While most recipes poach salmon in stock, broth, or water, we came up with a recipe that uses a rather unexpected ingredient to achieve a delicious and totally unique result. Though you may associate it with pancakes and waffles, buttermilk is actually the perfect poaching liquid for salmon.

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