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 II
This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.
Provided by lor
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
- Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
- Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g
WHOLE POACHED SALMON
Poaching is a great way to bring out the delicate flavor of whole fish. A poacher will use less liquid than a pan, but either works. This whole poached salmon is fantastic hot or cold. Serve with a little lemon or your favorite sauce.
Provided by Marvel's Kitchen
Categories Seafood Fish Salmon
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
- Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 24.6 g, Cholesterol 24.5 mg, Fat 2.5 g, Fiber 5 g, Protein 13 g, SaturatedFat 0.6 g, Sodium 84.4 mg, Sugar 6.4 g
MOIST POACHED SALMON
Steps:
- Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.
- Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.
EASY POACHED SALMON
Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a small pan, arrange fillets in a single layer. Cover with water until fillets are just submerged. Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns, and wine. Bring to a boil, season with salt, then turn off heat; add fillets skin-side down, and cook, covered, until slightly underdone in the center, about 10 minutes per inch of thickness. Reserve the poaching liquid and, once cool, combine with fillets.
POACHED SALMON RECIPE BY TASTY
Here's what you need: skinless salmon fillet, salt, pepper, peppercorn, lemon, fresh thyme
Provided by Robin Broadfoot
Categories Dinner
Yield 1 serving
Number Of Ingredients 6
Steps:
- Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
- Add salt, peppercorns, sliced lemon, and thyme to water.
- Add salmon, cover the pan, and cook for 20 minutes.
- Remove salmon from pan, and season with salt, pepper, and fresh lemon.
- Enjoy!
Nutrition Facts : Calories 385 calories, Carbohydrate 11 grams, Fat 22 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams
WHOLE POACHED SALMON IN ASPIC WITH CITRUS AND WILD FENNEL
This traditional salmon dinner can be served with a citrus mustard mayonnaise for a twist on a classic dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 17
Steps:
- Make court-bouillon by combining 5 quarts water, 2 1/2 cups wine, bay leaves, celery, onions, carrots, parsley, peppercorns, salt, and lemons in a large fish poacher with rack in, at least 24 inches long and 4 1/2 inches deep. Cover; bring to a boil. Reduce to a simmer; cook 30 minutes. Turn off heat, and let cool for 15 minutes.
- Cut a length of cheesecloth into three 34-by-18-inch pieces, and overlap them to create a 30-by-34-inch-wide piece of cheesecloth. Rinse salmon with cool running water; pat dry. Wrap salmon in cheesecloth, tying the ends closed with kitchen twine, and tying loosely once around the middle. Using ends as handles, place salmon into poacher, and add enough water to just cover salmon.
- Cover; bring to bare simmer over medium heat. Poach salmon 30 minutes. Lift rack enough so fish is slightly raised out of water; poke an instant-read thermometer into back of widest part of fish. Salmon is done when internal temperature reads 135 degrees, which may take up to 1 hour. Turn off heat; let stand in poacher 15 minutes. Lift rack with salmon out of water and onto large platter. Do not unwrap salmon or remove from rack; let cool to room temperature, about 1 hour.
- To make aspic glaze, strain 10 cups court-bouillon through fine sieve lined with cheesecloth into large stockpot. Add egg whites and remaining cup wine. Whisk over medium heat until mixture begins to simmer, about 10 minutes. Stop whisking, and let simmer 15 minutes more, or until broth is clear and all the foam has risen to surface. Remove foam with slotted spoon, and strain broth through very fine sieve lined with double thickness of cheesecloth, which has been soaked in ice water and wrung of excess.
- Transfer broth to large saucepan. Bring to boil, reduce to simmer, and cook until reduced to 4 1/2 cups. Meanwhile, sprinkle gelatin over 1/4 cup cold water in small bowl; let stand 10 minutes. Warm gelatin over gently simmering double boiler; stir until dissolved. Stir into broth; transfer to large bowl. (The less gelatin used, the better.)
- When salmon has cooled, gently turn bottom side up. Unwrap; do not remove cheesecloth. With dull side of paring knife, scrape off skin, and remove brown fatty bits underneath. Using cheesecloth to cradle salmon, turn the presentation side up; repeat skinning process. Remove and dispose of cheesecloth. Transfer salmon, still on rack, to refrigerator. When chilled, thicken aspic glaze by stirring over ice bath. Aspic should just be thick enough to coat; if it thickens too much, stir it over a double boiler until viscous again.
- Arrange salmon (still on rack) on metal rack over baking sheet. Ladle 1 1/2 cups aspic over salmon to coat. Chill salmon 20 minutes; repeat glazing process. While salmon chills again, put thin layer of aspic in bottom of serving platter. Carefully transfer salmon from poaching rack to the platter. Decorate salmon with your choice of garnishes, temporarily securing citrus slices with toothpicks. Over each garnish ladle a little aspic; chill once more. Remove toothpicks before presenting.
WHITE TEA POACHED SALMON
In Asia, poaching salmon in green tea is common. This variation poaches the fish in mild white tea. Use the poaching liquid to make a delicately flavored sauce to complement the richness of this fish. Serve with steamed rice and Swiss chard. Adapted from Whole Foods
Provided by Chef Kate
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place tea bags in a teapot or glass container. Bring 2 cups water to a boil. Remove from heat and let cool for 2 or 3 minutes. Pour hot water over tea bags and steep tea for 1 minute. Remove tea bags from water.
- Add garlic, ginger, lemon, tamari and mirin to tea and set aside.
- In a small bowl, dissolve arrowroot powder in 2 tablespoons water. Set aside.
- In a large skillet, heat canola oil over medium heat. Add salmon to pan and sear for 2 minutes, until browned.
- Flip salmon and add tea mixture to skillet. Bring to a boil.
- Reduce heat, cover, and simmer gently for 8 to 10 minutes, until center of salmon is opaque and just flakes easily.
- Remove salmon to a plate, season lightly with salt and pepper and tent with foil to keep warm.
- Add dissolved arrowroot to poaching liquid and bring to a boil, stirring constantly, until slightly thickened, 1 to 2 minutes. Strain liquid into a small bowl.
- Drizzle strained liquid and sesame oil over salmon and garnish with scallions.
Nutrition Facts : Calories 433, Fat 15.7, SaturatedFat 2.2, Cholesterol 165.4, Sodium 743.9, Carbohydrate 6.1, Fiber 1.6, Sugar 0.4, Protein 65
POACHED SALMON WITH GRAPEFRUIT OLIVE OIL HOLLANDAISE SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Hollandaise: Finely grate 3/4 teaspoon zest from grapefruit, then squeeze 1/4 cup juice; strain. Transfer zest and juice to a small saucepan with egg yolks, vinegar, salt, and cayenne. Whisk together continuously over medium heat until warmed through and slightly thickened, 2 to 3 minutes. (Do not let curdle; if mixture begins to heat too quickly, lower heat.) Slowly whisk in oil; continue whisking until thickened, about 1 minute. Remove from heat. Press plastic wrap directly on surface of hollandaise; set aside.
- Salmon: Place grapefruit zest and juice in a large Dutch oven with broth, onion, fennel, salt, peppercorns, and 1 quart water. Bring to a simmer, then adjust heat as necessary to maintain broth temperature at 190 degrees on a thermometer. Cover and cook until fennel is tender, about 10 minutes.
- Add fish to poaching liquid and simmer, adjusting heat as necessary to maintain broth temperature at 190 degrees on thermometer, until cooked through, about 5 minutes. Transfer salmon to serving plates alongside fennel, onion, and zest strips. Pour hollandaise over fish and garnish with cayenne. Serve with toasted baguette slices.
POACHED SALMON
This recipe ran with a 1989 article about Georgette Mosbacher, a cosmetics industry executive who frequently entertained for business from her Washington, D.C., home. It's an elegant dish for a large group - the recipe ultimately serves 12 - but it comes together quickly. Serve it, as a commenter suggests, with a homemade tartar sauce.
Provided by Barbara Gamarekian
Categories dinner, main course
Time 30m
Yield Twelve servings
Number Of Ingredients 11
Steps:
- Cut each fillet into six serving pieces. Set aside.
- Fill a large fish poacher or roasting pan with enough water to cover the fish when it is added later, and bring the water to a boil. Add the salt, peppercorns, bay leaf, onion, carrot, celery and the sprigs of parsley, and simmer for five minutes.
- Place the butter, lemon juice, white pepper and minced parsley in a mixing bowl. Beat until all the ingredients are well incorporated. Place the mixture on wax paper and roll into the shape of a log. Chill until ready to use.
- Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes. Remove the cheese cloth and drain the fish on paper towels. Serve with the maitre d'hotel butter.
SALMON PATTIES WITH WHITE SAUCE
Make and share this Salmon Patties With White Sauce recipe from Food.com.
Provided by Mandy ny
Categories Kid Friendly
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dump salmon into bowl. Pick out as many hard pieces of round bone as possible.(bone is edible i prefer them gone!) add egg, crackers. Mix well with hands. Heat up fry pan with oil. Fry patties about 10 minutes on each side. Meanwhile in small saucepan melt butter. Add flour to make a roux and slowly stir in milk and salt. Cook on low until thickened. Serve sauce over patties.
Nutrition Facts : Calories 276.9, Fat 13.8, SaturatedFat 6.1, Cholesterol 131.5, Sodium 384.7, Carbohydrate 11.2, Fiber 0.3, Sugar 0.1, Protein 25.7
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