Poached Salmon With Herbed Mayonnaise Recipes

COLD POACHED SALMON WITH HERB MAYONNAISE

Steps:

• In 12-inch skillet, heat all ingredients for the Salmon except salmon, Herb Mayonnaise and lemon wedges to boiling; reduce heat to low. Cover and simmer 5 minutes.
• Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
• Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
• Meanwhile, in small bowl, mix all Herb Mayonnaise ingredients; cover and refrigerate until serving. Serve salmon with Herb Mayonnaise and lemon wedges.

POACHED FILET OF SALMON WITH HERB MAYONNAISE

Steps:

• Combine all ingredients except salmon in medium saucepan. Simmer for about 15 minutes. Carefully place salmon, skin side down, in liquid. The liquid should completely cover the fish. Poach salmon until done, about 10 to 15 minutes, depending on the size of the fish. When salmon is cooked, carefully remove it from the poaching liquid and let cool about 30 minutes. Serve chilled with Herb Mayonnaise.
• In food processor, combine all ingredients until smooth, about 2 minutes. Refrigerate until ready to serve.

POACHED SALMON WITH LEMON MAYONNAISE

Steps:

• For salmon:
• Combine first 5 ingredients in deep skillet. Simmer 10 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Transfer salmon to plate, using 2 spatulas as aid. Reserve liquid in skillet. Cool salmon. Cover and chill until cold. (Can be prepared 1 day ahead.)
• For Mayonnaise:
• Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes. Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl. Mix in 1 tablespoon poaching liquid. Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.)
• Line platter with lettuce. Top with salmon. Make cut in each lemon slice from center to edge. Twist lemon slices and place atop salmon. Garnish with lemon wedges and tomatoes and serve with mayonnaise.

POACHED SALMON WITH LEMON MAYONNAISE

Steps:

• For salmon:
• Combine first 5 ingredients in deep skillet.
• Simmer 10 minutes to blend flavors.
• Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness.
• Transfer salmon to plate, using 2 spatulas as aid.
• Reserve liquid in skillet.
• Cool salmon.
• Cover and chill until cold. (Can be prepared 1 day ahead.).
• For Mayonnaise:
• Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes.
• Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl.
• Mix in 1 tablespoon poaching liquid.
• Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.).
• Line platter with lettuce.
• Top with salmon.
• Make cut in each lemon slice from center to edge.
• Twist lemon slices and place atop salmon.
• Garnish with lemon wedges and tomatoes and serve with mayonnaise.

POACHED SOCKEYE SALMON WITH MUSTARD HERB SAUCE

Steps:

• Make fish:
• Working from head end to tail end, cut fish crosswise into 3-inch sections (very thick steaks; about 4), tapping back of knife with a mallet when you reach center bone to help cut through it. Discard tail if there is no flesh attached. Otherwise, set aside with steaks to cook.
• Bring 8 quarts water to a boil with onion, bay leaves, peppercorns, and allspice in pot, then stir in salt. Add salmon and cover pot with lid, then turn off heat. Let stand, undisturbed, until fish just separates from bones, about 18 minutes. Transfer salmon to a shallow pan with a slotted spoon and let stand just until cool enough to handle, about 10 minutes. Fish should be neither too warm (it may break) or too cool (it will start to congeal, making it more difficult to remove bones cleanly) when handled.
• With your hands, carefully remove flesh from each steak in pieces as large as possible, discarding skin and bones and arranging salmon on a platter.
• Make Sauce while fish stands:
• Stir together all sauce ingredients.
• Serve salmon at room temperature with sauce on the side.

POACHED SALMON WITH GREEN HERB SAUCE

Steps:

• (For the Poaching liquid, use the first 12 items listed above).
• (For the sauce use the remaining ingredients except for the salmon)
• DIRECTIONS
• Salmon.
• In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
• Butter the bottom of a casserole dish in which you will poach the salmon.
• Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
• Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
• Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
• Two tablespoons of sauce per portion of salmon is a good amount.
• SAUCE.
• Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.