POACHED SALMON
Make and share this Poached Salmon recipe from Food.com.
Provided by BaconTastesGood
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put water in a poaching dish or pan -- add enough to partially cover the salmon.
- Add lemon juice, black peppercorns, and salt, then mix.
- Bring to boil, reduce to simmer, and add salmon.
- Cover and cook for 10 minutes.
- Remove salmon and drain.
Nutrition Facts : Calories 406.2, Fat 14, SaturatedFat 2.6, Cholesterol 146.3, Sodium 3727.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 65.3
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.
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
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.
TEA-POACHED SALMON
This recipe for tea-poached salmon is courtesy of chef Kevin Stanton.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 9
Steps:
- Place cucumber in a colander set over a medium bowl and sprinkle over 1 teaspoon salt; toss to combine. Let stand 1 hour to drain. Discard liquid.
- Place salmon in a baking dish and sprinkle over tea. Let stand 15 minutes at room temperature.
- Meanwhile, bring 6 cups water to a boil. Generously salt water and return to a boil. Remove from heat and let cool to 160 degrees. If water is too hot, fish will overcook. Immediately pour enough hot water over fish to cover by 1 inch. Let stand 10 minutes for rare, or 12 to 13 minutes for medium rare. If water temperature gets below 140 degrees, add a little more hot water.
- Heat olive oil in a medium skillet over medium-high heat. Add shallot and cook until soft and translucent, about 30 seconds. Add brussels sprouts and continue cooking until slightly caramelized, about 2 minutes. Remove from heat and add 1 tablespoon vinegar; set aside and keep warm.
- Using a slotted spoon, transfer fish to a paper towel-lined plate and pat dry. Drizzle lime sauce onto 4 serving plates. Divide brussels sprouts mixture evenly between plates and top with salmon. Garnish with cucumber and serve immediately.
OVEN-POACHED SALMON
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Split salmon lengthwise, and lay one half on a sheet of heavy-duty aluminum foil. Split the spring onions lengthwise. Place the onions, tarragon and parsley on the salmon. Top with other half of the fish.
- Slice lemon thinly and lay slices over top of salmon. Dot with butter. Sprinkle with white wine. Wrap foil loosely around the salmon, sealing the package tightly by folding over several times; this prevents steam from escaping.
- Place salmon packet on a cookie sheet and bake 30 minutes. Remove from oven and set aside to cool, but do not open packet until ready to serve or to use.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 1 gram, TransFat 0 grams
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
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
Fish and especially salmon is one of my husband's favorite meals. This recipe is so quick and easy to prepare.
Provided by SueVM
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place in a large skillet the carrot, onion, sliced celery, lemon slices, parsley and bay leaves.
- Add the fish, water, salt and pepper to taste, the wine and the lemon juice. Bring the water to a boil, uncovered.
- Turn heat down to a simmer and let fish cook for 5 minutes.
- Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon should be perfectly done.
Nutrition Facts : Calories 344.9, Fat 7.6, SaturatedFat 1.4, Cholesterol 77.4, Sodium 171.1, Carbohydrate 11.4, Fiber 2, Sugar 4.9, Protein 35.5
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