Quick Poached Salmon With Cucumber Sauce Recipes

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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.

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.

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 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.

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.

COLD-POACHED SALMON WITH CUCUMBER SALAD



Cold-Poached Salmon with Cucumber Salad image

This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve this Cold-Poached Salmon with Cucumber Salad for a simple but sophisticated spring or summer lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Yield Serves 8 to 10

Number Of Ingredients 11

1 (3- to 4-pound) skinless salmon filet, bones removed
2 carrots, peeled and chopped
2 ribs celery, chopped
2 shallots, halved and sliced
1 bulb fennel, trimmed and chopped
1 leek, trimmed and chopped
1 tablespoon pink peppercorns
1 cup white wine, such as pinot blanc
Cucumber and Onion Salad, for serving
Honey Mustard Mayonnaise, for serving
Rye bread, for serving

Steps:

  • Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
  • Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
  • Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.

SALMON WITH CUCUMBER SAUCE



Salmon with Cucumber Sauce image

A thick and creamy white sauce with chopped cucumber tops broiled salmon fillets in this tasty main dish from Shirley Glaab of Hattiesburg, Mississippi. Special enough for company, it also makes a fast weeknight supper.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (1-1/2 cups sauce).

Number Of Ingredients 9

1 cup chopped peeled cucumber
1/2 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons lemon juice
1/4 teaspoon grated onion
1/4 teaspoon dill weed
1/8 teaspoon coarsely ground pepper
Dash salt
4 salmon fillets (6 ounces each)

Steps:

  • For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Nutrition Facts : Calories 343 calories, Fat 32g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 227mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

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.

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 WITH CUCUMBER-DILL SAUCE



Poached Salmon with Cucumber-Dill Sauce image

The classic combination of salmon, cucumber and dill gets served South Beach Diet style in a perfect warm-weather Phase 1 dish.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 15

2 cups Chablis or other dry white wine
2 cups water
½ teaspoon chicken-flavored bouillon granules
6 each peppercorns
4 sprigs fresh dillweed
2 each bay leaves
1 rib celery, chopped
1 small lemon, sliced
6 (4 ounce) fillets salmon, 1/2 inch thick
⅓ cup peeled, seeded, and finely chopped cucumber
⅓ cup fat-free sour cream
⅓ cup fat-free plain yogurt
2 teaspoons chopped fresh dillweed
1 teaspoon Dijon mustard
1 sprig Fresh dillweed sprigs

Steps:

  • To make 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.
  • Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet.
  • To make the cucumber-dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.
  • To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if using.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 7 g, Cholesterol 53.1 mg, Fat 6.8 g, Fiber 1.4 g, Protein 26.6 g, SaturatedFat 1.5 g, Sodium 150.8 mg, Sugar 2.7 g

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