COLD POACHED SALMON WITH GREEN CORIANDER MAYONNAISE
Provided by Marian Burros
Categories dinner, project, main course
Time 25m
Yield 10 servings
Number Of Ingredients 4
Steps:
- If you do not have a fish poacher or large pan, cut the salmon into 2 or 3 pieces, and place in a pan large enough to hold the pieces without folding. Pour in the wine and stock, adding water if necessary to cover the fish. Place parchment or a double thickness of wax paper on top of the fish. Cover, and bring to a boil. Reduce to a simmer, and cook according to the Canadian rule: measure the fish at its thickest point, and cook 8 minutes to the inch.
- Remove from the heat, uncover, and allow the fish to cool in the liquid. Remove the fish, discard the skin, then cover the fish with plastic wrap, and chill, overnight if desired. Serve with green coriander mayonnaise.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 147 milligrams, Sugar 0 grams
ROASTED SALMON WITH GREEN HERBS
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
COLD POACHED SALMON WITH HERB MAYONNAISE
Herb mayonnaise provides a simple addition to this juicy salmon dish- a hearty seafood dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- In 12-inch skillet, heat all ingredients for the Salmon except salmon, Herb Mayonnaise and lemon wedges to boiling; reduce heat to low. Cover and simmer 5 minutes.
- Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
- Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
- Meanwhile, in small bowl, mix all Herb Mayonnaise ingredients; cover and refrigerate until serving. Serve salmon with Herb Mayonnaise and lemon wedges.
Nutrition Facts : Calories 410, Carbohydrate 1 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g
COLD-POACHED SALMON WITH CUCUMBER SALAD
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
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.
COLD POACHED SALMON
Provided by Food Network
Time 2h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve. Serve with herb mayonnaise or vinaigrette.;
POACHED SALMON WITH LEMON MAYONNAISE
Categories Herb Brunch Poach Quick & Easy Mayonnaise Lemon Salmon Bon Appétit
Yield Serves 4
Number Of Ingredients 17
Steps:
- For salmon:
- Combine first 5 ingredients in deep skillet. Simmer 10 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Transfer salmon to plate, using 2 spatulas as aid. Reserve liquid in skillet. Cool salmon. Cover and chill until cold. (Can be prepared 1 day ahead.)
- For Mayonnaise:
- Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes. Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl. Mix in 1 tablespoon poaching liquid. Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.)
- Line platter with lettuce. Top with salmon. Make cut in each lemon slice from center to edge. Twist lemon slices and place atop salmon. Garnish with lemon wedges and tomatoes and serve with mayonnaise.
POACHED SALMON WITH LEMON MAYONNAISE
This is such a good dish and the presentation is wonderful. Both the salmon and the mayonnaise can be made one day ahead, so it can go on the table quickly when you're ready to serve it. From Bon Appetit, July 1992.
Provided by lazyme
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For salmon:
- Combine first 5 ingredients in deep skillet.
- Simmer 10 minutes to blend flavors.
- Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness.
- Transfer salmon to plate, using 2 spatulas as aid.
- Reserve liquid in skillet.
- Cool salmon.
- Cover and chill until cold. (Can be prepared 1 day ahead.).
- For Mayonnaise:
- Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes.
- Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl.
- Mix in 1 tablespoon poaching liquid.
- Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.).
- Line platter with lettuce.
- Top with salmon.
- Make cut in each lemon slice from center to edge.
- Twist lemon slices and place atop salmon.
- Garnish with lemon wedges and tomatoes and serve with mayonnaise.
Nutrition Facts : Calories 725.4, Fat 31.1, SaturatedFat 4.7, Cholesterol 180.6, Sodium 1251, Carbohydrate 37.8, Fiber 2.2, Sugar 10.1, Protein 65.5
COLD BAKED SALMON WITH GREEN MAYONNAISE
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- Place the salmon on a roasting pan, on a piece of foil if the pan is too short for the fish. Place slices of onion inside the cavity and squeeze the lemon inside and over the top. Place two to three whole sticks of rosemary inside the cavity and sprinkle the leaves from the remaining sticks on top. Season with salt and pepper and brush the fish with olive oil.
- Cover the salmon lightly with foil, turning up the ends of the piece underneath so that the juices do not run out while it is cooking. Roast for 30 minutes, then remove the foil. Roast for 15 to 20 more minutes or until the salmon is cooked (test by inserting a knife into the flesh to check; it is better to undercook than overcook salmon. When overcooked it becomes dry).
- Place the salmon on a serving platter. It can be served hot or cold. If serving the salmon hot, decorate it with lime or lemon slices and sprinkle it with chives. Serve it immediately. If serving it cold, allow the salmon to cool to room temperature (you can refrigerate it overnight or serve on the day a few hours after it has been cooked, without refrigerating it). Remove the skin from the top side of the salmon. Decorate the fish with slices of lime and lemon and chopped chives.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 126 milligrams, Sugar 1 gram
POACHED SALMON WITH GREEN PEPPERCORN, GINGER AND ORANGE SAUCE
Make and share this Poached Salmon With Green Peppercorn, Ginger and Orange Sauce recipe from Food.com.
Provided by lazyme
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes.
- In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F oven for 20 to 25 minutes, or until it just flakes and is cooked through.
- Make the sauce while the salmon is poaching:.
- In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.
- Serve the salmon with the sauce.
Nutrition Facts : Calories 470.8, Fat 17.8, SaturatedFat 4.7, Cholesterol 168.6, Sodium 305.6, Carbohydrate 5.8, Fiber 0.2, Sugar 1.9, Protein 61.3
POACHED SALMON WITH GREEN PEPPERCORN, GINGER, AND ORANGE SAUCE
Categories Fish Ginger Poach Mayonnaise Orange White Wine Sour Cream Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes. In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until it just flakes and is cooked through.
- Make the sauce while the salmon is poaching:
- In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.
- Serve the salmon with the sauce, the onion ribbons, and the potatoes.
FOIL-POACHED SALMON WITH HERBY MAYO
Learn how to poach a salmon perfectly with our step-by-step recipe - then serve with homemade chive, basil and dill mayonnaise
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/ gas 2. Place a large piece of double-width foil on top of a large baking sheet and brush it with oil, then put the salmon in the centre. Tuck a few generous sprigs of dill and the shallots in the body cavity, then season.
- Carefully bring up the sides of the foil to surround the fish, season well inside and out, then pour over the wine.
- Seal the foil all the way round, but not too tightly on the fish - you need to give it a bit of space within the parcel. Bake for 1 hr 30 mins.
- Once the salmon has cooked, carefully unwrap the foil parcel and pull the dorsal fin on the spine of the fish. If the salmon is ready, it should come away very easily. Reseal the parcel and leave to cool - it will carry on cooking a little more as it cools. If you are not sure that the salmon is cooked sufficiently, return it to the oven for 10 mins more.
- When cold, carefully peel away the skin from one side of the salmon. You may need to use a knife to get you started, but it should peel away easily after that. Leave the cooked dill and shallot in place, as you may damage the flesh of the salmon if you try to remove them.
- Use a knife to scrape off the brown fatty flesh. It tastes delicious but doesn't look as attractive as the pink flesh underneath. Carefully turn the salmon over onto a platter and remove the skin and brown flesh from the other side.
- To serve, carefully remove the fillets from one side of the fish, leaving behind the bones. You will see that the fish has a natural divide of 2 long fillets on each side. Insert your knife along the centre and carefully ease off each fillet. Transfer the fillets to a platter, bone-side up.
- Lift up the central bone from the remaining whole fish - it should come away in one piece - and remove the aromatics. Ease the 2 remaining fillets apart and remove any pin bones. Reassemble the salmon on the platter. Stir the herbs into your mayonnaise and garnish the salmon with watercress, cucumber, herbs and lemon.
Nutrition Facts : Calories 548 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Protein 61 grams protein, Sodium 0.3 milligram of sodium
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