Champagne Poached Salmon Recipes

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SALMON POACHED IN CHAMPAGNE WITH CAPERS & TARRAGON

Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!

Provided by Rita1652

Categories     Lemon

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10



Salmon Poached in Champagne With Capers & Tarragon image

Steps:

  • Place salmon in a shallow pan large enough to hold in a single layer.
  • Add champagne, lemon juice, zest and enough water to just cover fillets.
  • Remove fish and bring poaching liquid to a boil.
  • Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
  • Fish is done when flesh is opaque and flakes easily with a fork.
  • Remove fish from liquid, along with onions, capers, olives, and tarragon.
  • Drain well and serve immediately.

Nutrition Facts : Calories 322.3, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.4, Sodium 502.7, Carbohydrate 5.7, Fiber 0.5, Sugar 2.1, Protein 34.9

4 (6 ounce) salmon fillets
2 cups champagne
1/4 cup fresh lemon juice
1 lemon zest
1/2 medium onion, peeled and thinly sliced
1 tablespoon capers
1 tablespoon sliced olive
4 (5 inch) fresh tarragon sprigs
1/2 teaspoon salt
1/4 teaspoon ground black pepper

TRADITIONAL POACHED SALMON

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6



Traditional Poached Salmon image

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.

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

EASY POACHED SALMON

Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 15



Easy poached salmon image

Steps:

  • First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
  • Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
  • To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
  • Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.

Nutrition Facts : Calories 415 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium

1 tsp peppercorn
200ml white wine vinegar
1 fennel bulb , thinly sliced
2 bay leaves
few parsley stalks (from the bunch used for the salsa verde)
1kg/2lb 4oz piece British salmon fillet , skin on
few lemon slices
3 or 4 garlic clove
5 anchovy fillets, rinsed if packed in salt
zest and juice 2 unwaxed lemons
large bunch flat-leaf parsley , leaves and stems
large bunch basil , leaves and stems
4 tbsp caper drained and rinsed
6 tbsp rapeseed or extra-virgin olive oil
steamed Jersey Royal potatoes , buttered, and asparagus, to serve

CHAMPAGNE SALMON & FETTUCCINE

Poached with a Champagne sauce, this salmon main dish is delish! -Taryn Kuebelbeck, Plymouth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14



Champagne Salmon & Fettuccine image

Steps:

  • In a Dutch oven, cook fettuccine according to package directions, adding the asparagus during the last 2 minutes of cooking; drain., In a large skillet, combine the water, broth, 1 cup champagne, onion, tarragon and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork., In a small saucepan, bring the remaining champagne, garlic, basil, brown sugar, salt and remaining pepper to a boil; cook until reduced to 1/2 cup. Whisk in butter until melted. Pour over fettuccine mixture; toss to coat. Serve with salmon.

Nutrition Facts : Calories 791 calories, Fat 46g fat (24g saturated fat), Cholesterol 148mg cholesterol, Sodium 718mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.

8 ounces uncooked fettuccine
2 cups cut fresh asparagus (1-inch pieces)
1 cup water
1 cup chicken broth
2 cups brut Champagne, divided
1 medium onion, sliced
1/2 teaspoon dried tarragon
1/2 teaspoon pepper, divided
4 salmon fillets (4 ounces each)
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon brown sugar
1/4 teaspoon salt
3/4 cup cold butter, cubed

WINE POACHED SALMON

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

Provided by C and Ds Mommy

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12



Wine Poached Salmon image

Steps:

  • Pour wine into a deep skillet, then add onion, lemon, dill, rosemary and pepper. Add enough water into the skillet so that the fish will be covered when you put it inches Bring to a boil, and add salmon fillets. Cover and simmer for 10-15 minutes. Lift fish to a platter and remove skin. (Do not discard the water!).
  • To Make Sauce:.
  • Melt the margarine in a suacepan and add the flour. Gradually add one cup of cooking liquid, and cook until thickened. Season with pepper. You can also add a pinch of salt if desired at this point.
  • Spoon over fish.

Nutrition Facts : Calories 287.2, Fat 11.5, SaturatedFat 1.9, Cholesterol 87.5, Sodium 181, Carbohydrate 4.5, Fiber 0.2, Sugar 0.5, Protein 34.1

4 (6 ounce) salmon fillets
1/2 cup dry white wine
2 tablespoons finely chopped onions
1/2 teaspoon lemon juice
1/4 teaspoon dill
1/4 teaspoon dried rosemary
1 pinch ground pepper
water, enough to cover fish
2 tablespoons margarine
2 tablespoons flour
1 cup liquid (reserved from cooking)
1 pinch ground pepper

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



Whole Poached Salmon image

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

1 (750 milliliter) bottle dry white wine
1 onion, thinly sliced
1 rib celery, sliced
6 whole peppercorns
1 bay leaf
1 whole salmon, cleaned
1 bunch fresh dill
1 lemon, sliced

EASY SKILLET-POACHED SALMON

Delicious warm or at room temperature, this poached salmon only takes 30 minutes and can be made ahead so it's a hit with savvy home entertainers. Try it with Miso Aioli or Gingery Tomato-Basil Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 8



Easy Skillet-Poached Salmon image

Steps:

  • Generously season fish with salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet.
  • Heat over medium until liquid reaches 150 degrees. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly; remove skin. Serve warm, room temperature, or chilled, with lemon wedges.

1 1/4 pounds skin-on salmon fillet, preferably wild Alaskan
Kosher salt and freshly ground pepper
1 small leek, trimmed, halved lengthwise, cut into 3-inch pieces, and well washed
1 celery stalk, cut into 3-inch pieces
1 fresh bay leaf
1/2 lemon, thinly sliced into rounds, plus wedges for serving
1 tablespoon whole black peppercorns
1/2 cup dry white wine, such as Sauvignon Blanc

SIMPLE POACHED SALMON

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



Simple Poached Salmon image

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

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)

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



Poached Salmon II image

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

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

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