Dr Andrew Weils Easy Poached Salmon Recipes

Steps:

• Place carrot, onion, celery, lemon, parsley, and bay leaves (if using California bay leaves, just use half a large leaf) in saucepan.
• Top vegetables with the fish, cold water to cover, salt to taste, the wine, and the lemon juice. Bring the pot to a boil leaving it uncovered.
• Adjust heat to simmer and cook 5 minutes.
• Turn off heat and without stirring, allow to rest 10 minutes.
• Carefully remove to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.

Steps:

• In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

Steps:

• Combine all marinade ingredients.
• Rinse salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over. Cover and place in the refrigerator for 1-3 hours, basting with the marinade once or twice.
• Prepare the grill or preheat the broiler to high heat.
• Drain the fish and place on foil on the grill or rack in oven. Cook until desired doneness, but avoid overcooking.
• Serve at once, with lemon wedges if desired.

Steps:

• Cut salmon into individual portions. Place in a large skillet, the carrot, onion, celery, lemon slices, parsley and bay leaves.
• Add fish, cold water to cover, salt, wine and lemon juice.
• Bring water to a boil, uncovered.
• Lower heat to a simmer and let fish cook for 5 minutes.
• Turn off the heat and leave fish undisturbed for 10 minutes. Then remove carefully to a serving platter.
• Th salmon will be perfectly done. Serve it hot or cold.

Steps:

• In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes., Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.