Wine Poached Salmon Recipes

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POACHED SALMON II



Poached Salmon II image

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

½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

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

TRADITIONAL POACHED SALMON



Traditional Poached Salmon image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon olive oil
Four 4- to 6-ounce fillets salmon
Sea salt and white pepper
2 lemons, 1 halved and 1 cut into wedges
1 bottle dry white wine, such as pinot grigio
Fresh parsley, for garnish

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



Poached Salmon image

This simple and delicious poached salmon is on your plate in only 15 minutes. Deceptively fancy, it's the perfect option for solo dining or when you're entertaining in a hurry.

Provided by Elise Bauer

Categories     Dinner     1-Pot     Quick and Easy     Fish     Poached Salmon     Salmon     Seafood

Time 20m

Yield 4

Number Of Ingredients 9

½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
1 shallot, peeled and thinly sliced or a few thin slices of onion
Salt
1 to 1½ pounds salmon fillets, pin bones removed
Freshly ground black pepper
A few slices of fresh lemon to serve

Steps:

  • Prepare the poaching liquid: Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
  • Add the salmon: Sprinkle the salmon fillets with a little salt. Place salmon fillets, skin-side down on the pan, and cover.
  • Cook and serve the salmon: Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper and a slice or two of lemon on the side.

Nutrition Facts : Calories 380 kcal, Carbohydrate 5 g, Cholesterol 107 mg, Fiber 1 g, Protein 38 g, SaturatedFat 4 g, Sodium 254 mg, Sugar 2 g, Fat 21 g, ServingSize Serves 2 to 4 or more, depending on the size of the fillet, UnsaturatedFat 0 g

SIMPLE POACHED SALMON



Simple Poached Salmon image

A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 6

2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
Coarse salt
4 skinless salmon fillets (6 ounces each and about 1 inch thick)

Steps:

  • In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
  • Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

Nutrition Facts : Calories 277 g, Fat 12 g, Protein 39 g

POACHED SALMON WITH GRAPEFRUIT OLIVE OIL HOLLANDAISE SAUCE



Poached Salmon with Grapefruit Olive Oil Hollandaise Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 14

1/2 Ruby Red grapefruit, room temperature
3 large egg yolks
1 teaspoon white-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper, plus more for serving
1/2 cup mild-flavored extra-virgin olive oil, warmed up
Zest from 1 Ruby Red grapefruit, peeled into long strips, plus 1/4 cup juice
1 quart fish or chicken broth, preferably homemade or canned low-sodium
1 small red onion, cut into eighths, or 4 red cipollini onions, peeled
1 small fennel bulb, sliced lengthwise into 6 pieces, plus 2 stalks with fronds
1/2 teaspoon coarse salt
10 black peppercorns
4 skinless salmon fillets, preferably wild (about 4 ounces each)
1 baguette, sliced and toasted, for serving

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.

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

WHITE WINE POACHED SALMON WITH TARRAGON & CREAM (FOR ONE)



White Wine Poached Salmon With Tarragon & Cream (For One) image

Elegant, fast, easy and delicious! This recipe is easily doubled, tripled etc. Serve with rice, a side salad, and a glass of wine! From "Solo Suppers" by Joyce Goldstein.

Provided by BecR2400

Categories     Very Low Carbs

Time 35m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
4 ounces fresh mushrooms, wiped clean and sliced
salt & freshly ground black pepper
1 1/2 cups dry white wine (or dry white vermouth, or part wine and part water)
1 salmon fillet, skinned (about 6 ounces)
1/3 cup heavy cream
1 tablespoon chopped fresh tarragon (plus more for garnish)
fresh lemon, quarters to serve

Steps:

  • In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
  • Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
  • Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
  • Serve with rice and a glass of wine.

SALMON TROUT POACHED IN WHITE WINE



Salmon Trout Poached in White Wine image

Categories     Appetizer     Poach     Hanukkah     Wheat/Gluten-Free     Trout     White Wine     Winter     Bon Appétit

Yield Serves 6 as a first course

Number Of Ingredients 8

3 cups dry white wine
1 1/2 cups water
1 onion, cut into 1/2-inch-thick rounds
2 teaspoons black peppercorns
2 teaspoons salt
8 5- to 6-ounce salmon trout steaks or salmon steaks (3/4 to 1 inch thick)
1 12-ounce jar sweet gherkin pickles, coarsely chopped
1/2 cup chopped fresh parsley

Steps:

  • Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
  • Mix pickles and parsley in bowl. Serve fish with pickle mixture.

POACHED SALMON IN WHITE WINE SAUCE



Poached Salmon in White Wine Sauce image

Make and share this Poached Salmon in White Wine Sauce recipe from Food.com.

Provided by Dancer

Categories     Very Low Carbs

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups dry white wine
1 cup clam juice
1 cup water
1 teaspoon peppercorn
1 teaspoon kosher salt
1 lemon, juice of
1 teaspoon dried tarragon
4 (6 ounce) salmon fillets

Steps:

  • Divide all the ingredients except the salmon between 2 skillets.
  • If you do not have one big enough to hold all the salmon.
  • Add the salmon filets and bring the liquid to a simmer over medium heat.
  • Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes.

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.

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