Poached Salmon With Cucumber Cress And Caper Sauce Recipes

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POACHED SALMON WITH CUCUMBER, CRESS, AND CAPER SAUCE



Poached Salmon with Cucumber, Cress, and Caper Sauce image

Poached salmon makes an impressive entree on any holiday table, especially when adorned with chive blossoms, cucumber ribbons, and snippets of cress.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 14

4 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 medium leek, cut into 1/2-inch pieces, rinsed well
1/4 cup white-wine vinegar
1 lemon, cut into 1/4-inch-thick rounds
4 bay leaves
4 fresh thyme sprigs
3 tablespoons coarse salt or sea salt, plus 2 teaspoons
1 teaspoon whole black peppercorns
1 whole salmon (about 7 pounds), cleaned, fins and gills trimmed, rinsed well
1 English cucumber
Watercress or Upland cress (or a mix), for garnish
Fresh chives, for garnish
Cucumber, Cress, and Caper Sauce, for serving

Steps:

  • Make a Court-Bouillon: Pour 6 quarts cold water into a large stockpot. Add carrots, celery, leek, vinegar, lemon, bay leaves, thyme, salt, and peppercorns. Bring to a boil, and cook 30 minutes. Pour into a fish poacher, and set aside until lukewarm, about 45 minutes.
  • Set fish poacher on stove over two burners. Lower rack so it rests on vegetables; place salmon on rack (remove tail if needed). Add enough water to cover.
  • Bring to a simmer over medium-high heat; immediately reduce heat to medium-low. Poach salmon 10 minutes per inch of thickness or until an instant-read thermometer inserted into thickest point registers 130 degrees. Remove poacher from heat; let cool until no longer steaming, about 1 hour. Refrigerate salmon in court-bouillon overnight.
  • Lift salmon on rack from the court-bouillon, and set over a large pan or sink; let drain 30 minutes. Transfer salmon to a clean work surface. Cut through skin near head, and pull skin off top side of fish. Use the back of a knife to scrape off any brown flesh from surface. Using tweezers, pull out bones along back. Slide salmon onto a serving platter. Salmon can be refrigerated, covered with plastic wrap, up to 4 hours before serving.
  • To serve, cut cucumber lengthwise into very thin strips using a mandoline or vegetable peeler. Arrange strips diagonally across salmon, spacing 1 inch apart. Garnish with remaining cucumber, cress, and chives. Serve with sauce.

QUICK POACHED SALMON WITH CUCUMBER SAUCE



Quick Poached Salmon with Cucumber Sauce image

There's no reason to shy away from cooking fish at home with a recipe as effortless as this one. Besides basil, try using dill, fennel or coriander in the herby sauce. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1 cup water
1/2 cup dry white wine or chicken broth
1 small onion, sliced
2 sprigs fresh parsley
1/4 teaspoon salt
5 peppercorns
4 salmon fillets (6 ounces each)
SAUCE:
1/2 cup sour cream
1/3 cup chopped seeded peeled cucumber
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon dried basil

Steps:

  • In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.

Nutrition Facts : Calories 361 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

DAD'S POACHED SALMON WITH CUCUMBER SAUCE



Dad's Poached Salmon with Cucumber Sauce image

Provided by Dave Lieberman

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Fish head and bones
Few stalks celery, sliced, if desired
1/2 pound carrots, peeled, sliced, if desired
1 small bunch parsley
2 cups dry white wine
Water
Salt
Black peppercorns
4 (6 to 8-ounce) center cut, skinless, salmon fillets

Steps:

  • Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
  • 1 English cucumber, unpeeled, roughly chopped
  • Fronds from 1 bunch dill (about 1 cup)
  • 1/2 small red onion
  • 2 large lemons, juiced
  • 1/3 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup yogurt
  • Salt and freshly ground black pepper
  • Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
  • Serve poached salmon with side of sauce.

POACHED SALMON WITH CUCUMBER SAUCE



Poached Salmon with Cucumber Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

1 pound cucumber, peeled and seeded
1 tablespoon white wine vinegar
1 teaspoon salt
1 small onion, grated
1 cup sour cream
3 tablespoons lemon juice
1 tablespoon sugar
3 tablespoons snipped fresh dill, plus extra for garnish
Salt and pepper
4 6- to 8-ounces salmon fillets, 1/2-inch thick
1 quart water
2 teaspoons salt
3 tablespoons wine vinegar

Steps:

  • Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
  • Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
  • Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.

POACHED SALMON WITH CAPER SAUCE



Poached Salmon with Caper Sauce image

We love poached salmon and with the caper sauce it is delicious. If you like Salmon and Capers try this.

Provided by Barb G.

Categories     Savory

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 salmon steaks or 4 other fish steaks
1 cup chicken broth
1/4 cup dry white wine
1 dash pepper
4 slices lemons
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons drained capers

Steps:

  • Rinse fish and pat dry with paper towels.
  • In a 10-inch skillet combine chicken broth, wine, and pepper.
  • Bring to boiling; reduce heat.
  • Place fish in skillet; place lemon slices atop fish.
  • Cover and simmer for 8 to 12 minutes or until fish flakes easily when tested with a fork.
  • Remove fish and lemon; Keep fish warm.
  • Discard lemon.
  • Gently boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes).
  • Stir together water and cornstarch; stir into broth mixture.
  • Stir in capers.
  • Cook and stir until thickened and bubbly.
  • Cook and stir 1 minute more.
  • Spoon sauce over fish and serve.

Nutrition Facts : Calories 210.3, Fat 11.2, SaturatedFat 2.3, Cholesterol 59, Sodium 292.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.3, Protein 21.2

POACHED SALMON WITH CUCUMBER, DILL, AND WATERCRESS SAUCE



Poached Salmon With Cucumber, Dill, And Watercress Sauce image

Number Of Ingredients 19

COURT BOUILLON:
Bouquet garni:
2 bay leaves
6 sprigs fresh flat-leaf parsley
1 sprig fresh thyme
4 celery tops with leaves
12 peppercorns, bruised
1 bottle dry white wine
2 small carrots, peeled and chopped
2 small red onions, quartered
1 tablespoon sea salt
1 lemon, juiced
8 cups water
5 to 6 pounds whole salmon or midsection chunk
Garnish:
4 cucumbers or 8 lemons, thinly sliced
curly endive
radish or cheery tomatoes
Cucumber, Dill, And Watercress Sauce

Steps:

  • TO PREPARE THE COURT BOUILLON: Make a bouquet garni by tying the herbs, celery, and peppercorns in a square of cheesecloth.In a large saucepan, combine the wine, carrots, onions, salt, lemon juice, water, and bouquet garni. Bring to a simmer over medium-low heat and cook for 30 minutes. Remove from heat and let cool.Rinse the fish and cut off the fins. Wrap the fish loosely in cheesecloth. Place in a large roasting pan or a fish poacher.Pour the court bouillon over the fish to cover. If more liquid is needed, add water.Place the pan over 2 stove-top burners turned to medium-low. Cover and cook the fish for 30 minutes.Using 2 spatulas, carefully remove the fish from the pan. Place it on a plate and carefully remove the cheesecloth, slowly pulling it away from the skin of the fish.Remove the skin. Using a dull knife, gently scrape the gray skin residue covering the pink flesh. Cut off the head and discard (if needed). Transfer the fish to a platter.If desired, overlap the slices of cucumbers or lemons on the fish to resemble scales. Surround the fish with curly endive and decorate the platter with radishes or cherry tomatoes. Serve the sauce alongside.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

POACHED SALMON WITH CUCUMBER SAUCE



Poached Salmon With Cucumber Sauce image

I'm on orders to eat fresh salmon at least once a week or preferably two or three times so always on the lookout for something fresh and easy and this recipe from Australian Good Food seems to fit the bill.

Provided by ImPat

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 (180 g) salmon fillets
1 cup fish stock (250ml or salt reduced vegetable stock)
250 g light sour cream
1 lebanese cucumber (coarsely grated)
2 tablespoons dry white wine
2 teaspoons tarragon (chopped plus leaves to serve)
800 g baby potatoes (quartered)
1 tablespoon extra virgin olive oil (to drizzle)

Steps:

  • Preheat oven to 200C or 180C fan forced.
  • Place salmon in a baking dish and pour over stock and season, cover with foil and bake for 10 to 15 minutes o until just cooked through.
  • Remove from oven and cool salmon in stock for 10 minutes.
  • Remove the salmon from the stock.
  • Add sour cream, cucumber, wine and tarragon to stock and whisk to combine, season and transfer to a jug.
  • Meanwhile steam potato over a saucepan of simmering water for 8 to 10 minutes or until tender.
  • Place salmon and potato on plates and top salmon with cucumber sauce and tarragon leaves and drizzle oil over potatoes and season and serve.

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