Poached Salmon With Dill Sauce Recipe Recipes Recipe For Chicken

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DILL POACHED SALMON



Dill Poached Salmon image

This poached salmon is a family favorite and its easy to do. I suggest serving rice and a veggie with this meal.

Provided by RH

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

Time 20m

Yield 4

Number Of Ingredients 3

4 (4 ounce) fillets salmon
2 cups chicken stock
1 bunch fresh dill tied with kitchen twine

Steps:

  • Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 1 g, Cholesterol 74.1 mg, Fat 10.9 g, Fiber 0.2 g, Protein 25.8 g, SaturatedFat 2.2 g, Sodium 405.3 mg, Sugar 0.3 g

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 WITH LEMON DILL SAUCE



Poached Salmon with Lemon Dill Sauce image

A light poached salmon dish with an amazing, easy sauce.

Provided by Keanay

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 30m

Yield 8

Number Of Ingredients 13

8 (3/4-inch thick) salmon steaks
1 cup chicken broth
1 small onion, thickly sliced
4 sprigs fresh parsley
4 slices lemon
salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
4 teaspoons finely chopped fresh dill
1 teaspoon white sugar
¼ teaspoon salt
2 large egg yolks, lightly beaten
2 teaspoons lemon juice

Steps:

  • Rinse salmon and pat dry.
  • Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.
  • Strain cooking liquid and reserve 2 cups.
  • Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.
  • Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 4.9 g, Cholesterol 110.8 mg, Fat 11 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 316.1 mg, Sugar 1.2 g

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE



Quick Poached Salmon with Dill Mustard Sauce image

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

½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

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 SALMON WITH DILL SAUCE



Poached Salmon With Dill Sauce image

This recipe is from Coastal New England Summer Cooking by Sherri Eldridge. Salmon poached with white wine then combined with a creamy dill sauce. Yum. Plus each serving only has 275 calories and 7 grams of fat. Use the soy margarine to make this dairy-free.

Provided by Kree6528

Categories     Very Low Carbs

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh salmon fillets
1 1/2 cups white wine
1 teaspoon butter or 1 teaspoon soy margarine
2 teaspoons flour
1 teaspoon white pepper
1 tablespoon fresh dill
1 tablespoon lemon juice
1 pinch cayenne
1 pinch salt

Steps:

  • Cut salmon fillets into 4 portions.
  • In a large saucepan, bring white wine to a simmer. Place fillets in saucepan; cover.
  • Poach 12 minutes, or until the inner flesh has turned light pink.
  • Remove salmon with slotted spatula, cover, and place in 250 degree oven.
  • Combine hot poaching liquid in blender with remaining ingredients. Process for 1 minute. Always be careful when blending hot liquids!
  • Return to saucepan and whisk until thickened.
  • Serve poached salmon fillets with dill sauce spooned on top.

POACHED SALMON WITH DILL AND LEMON



Poached Salmon with Dill and Lemon image

This is an easy-to-make poached salmon dish that requires minimal preparation. It goes well with rice pilaf and steamed asparagus.

Provided by China M

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

Time 1h10m

Yield 8

Number Of Ingredients 9

4 cups water
2 cups white wine
1 lemon, sliced into thin rings, divided
4 each whole black peppercorns
1 sprig fresh dill, minced
1 bay leaf
2 (1 pound) salmon fillets
1 tablespoon honey
1 pinch salt and ground black pepper to taste

Steps:

  • Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
  • Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
  • Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
  • Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 5.6 g, Cholesterol 55.8 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 80.9 mg, Sugar 2.8 g

POACHED SALMON WITH CUCUMBER-DILL SAUCE



Poached Salmon With Cucumber-Dill Sauce image

From "The South Beach Diet" copyright 2003. (Save 2 fillets to use in Poached Salmon Spinach Salad for tomorrow's lunch.)

Provided by WendyMaq

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups chablis (or dry white wine)
2 cups water
1/2 teaspoon chicken bouillon granule
6 peppercorns
4 sprigs fresh dill
2 bay leaves
1 celery rib, chopped
1 small lemon, sliced
6 (4 ounce) salmon fillets, 1/2-inch thick
1/3 cup cucumber, peeled, seeded, finely chopped
1/3 cup nonfat sour cream
1/3 cup plain fat-free yogurt
2 teaspoons fresh dill, chopped
1 teaspoon Dijon mustard
fresh dill sprig (optional)

Steps:

  • For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
  • Reduce heat and simmer for 10 minutes.
  • Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
  • To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
  • To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.

Nutrition Facts : Calories 222.3, Fat 4.2, SaturatedFat 0.8, Cholesterol 59.9, Sodium 147.8, Carbohydrate 7.7, Fiber 1, Sugar 3.1, Protein 24.2

POACHED SALMON AND DILL SAUCE



Poached Salmon and Dill Sauce image

"This salmon recipe is so easy, and people often tell me it's the best-tasting salmon they've ever had," says field editor Kathleen Jones of Newberg, Oregon. "The fish is moist and tender, and the dill sauce is a delightful complement."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup fat-free mayonnaise
1/4 cup reduced-fat plain yogurt
2 to 3 tablespoons minced fresh dill
1 green onion, chopped
1-1/2 teaspoons minced fresh basil
4 whole peppercorns
1 bay leaf
1 salmon fillet (1 pound), cut into 4 pieces

Steps:

  • For dill sauce, combine the mayonnaise, yogurt, dill, onion, and basil in a blender; cover and process until smooth. Cover and refrigerate until serving., Place 2 in. of water, peppercorns and bay leaf in a large skillet. Bring to a boil. Reduce heat; add salmon. Cook, uncovered, for 4-8 minutes or until fish flakes easily with a fork. Remove with a slotted spoon. Discard bay leaf. Serve fish with dill sauce.

Nutrition Facts : Calories 230 calories, Fat 13g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 198mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

WINE-POACHED SALMON WITH DILL



Wine-Poached Salmon with Dill image

Quick and easy meets delicious and wholesome in this wine-poached salmon with dill and scallions. Tastes great hot or can be refrigerated and enjoyed the next day with another dash of soy sauce.

Provided by Leigh

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

Time 25m

Yield 4

Number Of Ingredients 8

1 (1 1/2-pound) salmon fillet, skin removed
¼ teaspoon seasoned salt
1 ½ cups chicken broth
1 cup dry white wine (such as Chardonnay)
½ teaspoon freshly grated ginger
8 sprigs fresh dill, chopped, or more to taste
2 green onions, chopped
½ teaspoon soy sauce

Steps:

  • Season salmon with seasoned salt.
  • Combine chicken broth, wine, and ginger in a large saucepan and bring almost to a boil.
  • Set aside about a teaspoon of the dill and green onion for the sauce. Add the rest to the pot; then add salmon. Cover, reduce heat to low, and cook until easily flaked with a fork, 8 to 10 minutes, or until desired doneness. Remove salmon from pot carefully using a slotted spoon or spatula and place on a plate.
  • Combine 2 tablespoons of poaching liquid from the pot with reserved teaspoon of dill and green onion; add soy sauce. Pour over salmon before serving or after plating.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 2.8 g, Cholesterol 84.8 mg, Fat 16.4 g, Fiber 0.2 g, Protein 29.7 g, SaturatedFat 3.3 g, Sodium 615.6 mg, Sugar 1.2 g

CITRUSY ROASTED SALMON AND POTATOES



Citrusy Roasted Salmon and Potatoes image

Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.

Provided by Naz Deravian

Categories     brunch, dinner, lunch, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/3 cup fresh clementine or mandarin juice, plus 1 clementine or mandarin, sliced into ¼-inch-thick rounds, for garnish
1/4 cup fresh lime juice
1/4 cup chopped cilantro leaves and tender stems
1 shallot, chopped
2 large garlic cloves, finely grated
2 large Yukon Gold potatoes (about 1 pound)
Kosher salt and black pepper
Red-pepper flakes, to taste
1 1/2 pounds skin-on salmon fillet (preferably 1 single center-cut piece)

Steps:

  • Set a rack in the center of the oven and heat the oven to 425 degrees.
  • In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
  • Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
  • Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

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