POACHED SALMON WITH ARTICHOKE CONFIT
Both the salmon and the artichokes are poached in spice-and herb-infused liquids, adding layers of subtle aromatic flavor.
Provided by Renee Erickson
Yield 4 servings
Number Of Ingredients 22
Steps:
- Add 3 tablespoon lemon juice to a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, trim top of artichoke to just above the heart. Trim stem, leaving about 1" intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Halve artichoke lengthwise and scoop out choke with a spoon. Transfer artichoke to lemon water to prevent discoloration.
- Drain artichokes; pat dry. Cook with thyme, garlic, bay leaves, peppercorns, and oil in a large saucepan over medium heat until oil around artichokes is bubbling. Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife, 15-20 minutes; let cool in oil.
- Meanwhile, if using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
- Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans.
- Using a slotted spoon, transfer artichokes to bowl with peas and fava beans. Add 1/4 cup artichoke cooking oil, olives, pea shoots, mint, and remaining 2 tablespoon lemon juice; toss and season with salt and pepper.
- Do Ahead: Artichokes can be poached 1 day ahead. Keep in oil; cover and chill.
- Bring parsley, dill, lemon slices, lemon juice, wine, peppercorns, and 3 cups water to a simmer in a large saucepan over medium heat; season with salt. Add salmon; cover. Reduce heat and simmer gently until just opaque throughout, 6-8 minutes. Using a large spatula, remove salmon and lemon slices from poaching liquid. Serve salmon with artichoke salad and lemon slices.
OLIVE-OIL-POACHED SALMON AND BRAISED ARTICHOKES WITH SAUVIGNON BLANC
Provided by Walter Manzke
Categories Poach Salmon Artichoke White Wine Gourmet California
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Combine 1 quart cold water and 2 tablespoons lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off leaves flush with top of base (keep stem attached) and cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from stem and base of artichoke with a sharp paring knife, being careful not to break off stem. Halve artichoke lengthwise, then remove choke by pulling out purple leaves and scraping out fuzzy layer with a melon-ball cutter or spoon. Cut each half lengthwise into thirds, then drop into bowl of lemon water.
- Heat 2 tablespoons extra-virgin olive oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, celery, and garlic, covered, stirring occasionally, until softened, about 6 minutes. Drain artichokes and pat dry. Stir artichokes into onion mixture with wine, thyme, 1 teaspoon sea salt, 1/4 teaspoon pepper, 1 cup chicken stock, and remaining 2 tablespoons lemon juice. Simmer, covered, stirring and turning artichokes occasionally, until tender, about 40 minutes.
- While artichokes braise, boil remaining 2 cups chicken stock in a 2-quart heavy saucepan, uncovered, over high heat until reduced to about 1 cup, about 15 minutes.
- Transfer 8 artichoke wedges with a slotted spoon to reduced stock and add vinegar and remaining tablespoon extra-virgin olive oil, remaining 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper. Simmer, covered, until artichokes are very tender and falling apart, about 15 minutes. Transfer mixture to a blender along with butter and purée until almost smooth, about 1 minute. Pour through a fine-mesh sieve into a small bowl, pressing hard on and then discarding solids. Keep sauce warm, partially covered.
- While reduced stock mixture cooks, transfer remaining artichoke wedges to a bowl and clean and dry pot, then heat 2 to 3 inches olive oil in pot over moderately low heat until thermometer registers 150°F. Gently lower fish into oil with a slotted spatula. Return oil to 150°F, then poach fish until almost cooked through, 8 to 10 minutes (from time oil returns to 150°F). Carefully transfer fish with a slotted spatula to paper towels to drain.
- Divide artichoke wedges among 4 plates with slotted spoon, discarding cooking liquid, then top with fish and drizzle sauce on top. Sprinkle with parsley.
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.
PAN-SEARED SALMON WITH ARTICHOKES AND WHITE WINE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium skillet, heat the oil over medium-high heat. Season the salmon fillets evenly with the salt and place each fillet flesh-side down in the hot skillet. Cook until deep golden brown, about 3 minutes. Sear the sides of the fillets for 1 minute on each side. Using a fish spatula, flip the fillets so the skin side is down and cook an additional 2 minutes. Add 1 tablespoon of the butter and the oregano sprigs to the skillet and reduce the heat to medium. Baste the salmon fillets with the infused butter for 1 minute. Remove the salmon and oregano sprigs to a plate to rest.
- In the same skillet over medium heat, add the artichoke hearts and shallots. Cook, stirring often with a wooden spoon, until the shallots are softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and tomatoes and stir to combine. Deglaze the skillet with the white wine and allow the wine to cook down until reduced by half. Stir in the remaining 1 tablespoon butter and the spinach. Cook until the spinach is just barely wilted. Spoon the vegetables onto a platter and top with the rested salmon. Spoon any remaining sauce over the fish and serve.
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
STEAMED ARTICHOKES WITH POACHED EGGS AND SMOKED SALMON
For a festive spring brunch, poach your eggs, spoon them into steamed artichokes, and top them with hollandaise sauce and smoked salmon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Cut off stems of artichokes flush with bottoms; discard. Using kitchen scissors, trim outer 3 layers of leaves to 2 inches.
- Fill a large stockpot with 2 inches of water. Set a steamer basket over water. Stand artichokes upright in basket; cover pot. Bring to a boil. Steam until bottoms of artichokes are tender when pierced with the tip of a knife, 30 to 40 minutes.
- Remove artichokes from pot; let stand until cool enough to handle. Remove and discard inner leaves, leaving trimmed outer leaves to create a flowerlike shape. Using a teaspoon, remove fuzzy choke and any purple leaves; discard. Gently spread apart artichoke leaves to create desired appearance. Season with salt and pepper. Cover to keep warm.
- Fill a large saucepan with 4 inches of water; bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl to slide egg carefully into water in pan. Repeat with remaining eggs. Cook until whites are set but yolks are still soft, 2 to 3 minutes. Lift out eggs with a slotted spoon; briefly rest spoon on paper towels to drain eggs.
- Immediately spoon 1 egg inside each artichoke (be careful not to pierce yolk). Spoon about 1 tablespoon hollandaise sauce over top of each egg. Drape 1 slice salmon on top. Serve with hollandaise.
PAN-POACHED ALASKAN SALMON PICCATA
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
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
QUICK POACHED SALMON WITH DILL MUSTARD SAUCE
This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.
Provided by Karena
Categories Seafood Fish Salmon
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
- In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g
POACHED ARTICHOKES
Artichokes have more sodium than most vegetables but should nevertheless be enjoyed from time to time. Choose artichokes that squeak when you squeeze them. This recipe, inspired by Martha Rose Shulman, makes butter dunking sauce unnecessary.
Provided by Elma W. Bagg
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cut the stem off at the base of each artichoke. With scissors clip off the point of each leaf. Cut about 1/2 inch off the top of each artichoke. Mix rosemary and minced garlic gloves and divide between the 4 artichokes, placing mixture between layers of leaves. Put remaining ingredients in deep, wide saucepan and add artichokes. Bring to a simmer, cover, and cook for 45 to 50 minutes, or until leaves are very tender.
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- Add 3 Tbsp. lemon juice to a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, trim top of artichoke to just above the heart. Trim stem, leaving about 1” intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Halve artichoke lengthwise and scoop out choke with a spoon. Transfer artichoke to lemon water to prevent discoloration.
- Drain artichokes; pat dry. Cook with thyme, garlic, bay leaves, peppercorns, and oil in a large saucepan over medium heat until oil around artichokes is bubbling. Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife, 15–20 minutes; let cool in oil.
- Meanwhile, if using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
- Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans.
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