Poached Teriyaki Salmon Recipes

POACHED SALMON

Steps:

• Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
• Serve with an arugula salad, lemon slices and olive oil drizzled on top.

POACHED TERIYAKI SALMON

Steps:

• In a large nonstick skillet or electric skillet, bring orange juice and teriyaki sauce to a boil. Place salmon fillets in skillet; top each with an orange slice. Return to a boil. reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Remove fillets and keep warm., Strain cooking liquid; return 3/4 cup to the skillet. Combine cornstarch and water until smooth; add to cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over salmon.

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.

POACHED SALMON IN THE MICROWAVE

Steps:

• Combine butter, wine, lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish.
• Microwave butter mixture until butter is melted, 45 to 60 seconds. Add salmon, skin-side up, to butter mixture and place cover on dish. Microwave until salmon flakes easily with a fork, about 6 minutes.

SALMON FILLETS POACHED IN OLIVE OIL

Steps:

• Heat oil in an 8-quart heavy-bottomed pot over low heat until it registers 140 degrees on a deep-fry thermometer. Add thyme and garlic to oil.
• Season fillets with salt and pepper. Carefully add to oil; cook 5 minutes. (Adjust heat as necessary to keep oil temperature at 140 degrees.) Flip; cook 5 minutes (for rare) or 7 minutes (for medium-rare). Transfer to paper towels; pat dry.
• Divide pea stew among bowls; place 1 fillet in center of each. Season with fleur de sel (or other coarse salt). Garnish with nuts, and with lemon confit if desired.