Poached Salmon Fillets With Watercress Mayonnaise Recipes

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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)

WATERCRESS MAYONNAISE

Shop-bought mayo isn't a patch on homemade, especially this vibrant, peppery version - gorgeous with poached salmon

Provided by Good Food team

Categories     Condiment, Lunch

Time 15m

Number Of Ingredients 7



Watercress mayonnaise image

Steps:

  • Mix together 1 tbsp each lemon juice and white wine vinegar. In a measuring jug, mix 100ml olive oil and 200ml groundnut or vegetable oil.
  • In a food processor, whizz 2 egg yolks with 1 heaped tsp Dijon mustard and a generous pinch of salt until fully mixed. With the processor still running, add a few drops of the oil mix, incorporating each drop before adding the next. Now very slowly drizzle the oil in - the mayo should begin to thicken and then stiffen. If the mixture looks too thick, add 1 tsp of your lemon/vinegar mix. Keep adding the oil in the same way, alternating with 1 tsp at a time of the lemon/vinegar mix, until all the oil is incorporated and the mayo is the required consistency. Now whizz in ½ small crushed garlic clove.
  • Whizz a 75g bag watercress, leaves and stalks, with the mayo and season. Add a little warm water, lemon juice or vinegar to loosen, if needed. Chill and use within 1 day - great with poached salmon.

1 tbsp each lemon juice and white wine vinegar
100ml olive oil
200ml groundnut or vegetable oil
2 egg yolks
1 heaped tsp Dijon mustard
½ small crushed garlic clove
75g bag watercress , leaves and stalks

POACHED SALMON ON WATERCRESS WITH CITRUS VINAIGRETTE

Provided by Bobby Flay

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 17



Poached Salmon on Watercress with Citrus Vinaigrette image

Steps:

  • To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.
  • To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
  • Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.

1 cup dry white wine
1 1/2 cups water
2 lemon slices
1 small onion, peeled and quartered
5 sprigs parsley
1 bay leaf
6 peppercorns
1 (3 pound) salmon fillet, skin on, scaled and pin bones removed
Salt and freshly ground pepper
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon finely chopped dill
Salt and freshly ground black pepper
6 cups watercress
Fresh dill

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



Foil-poached salmon with herby mayo image

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

light olive oil , for greasing
3kg whole gutted and scaled salmon with the head removed
bunch of dill
1 shallot , halved and very thinly sliced
5 tbsp dry white wine , such as Sauvignon Blanc
2 tbsp snipped chive
2 tbsp chopped basil
500ml mayonnaise
watercress , cucumber, herbs and lemon wedges, to serve

POACHED SALMON WITH LEMON MAYONNAISE

Categories     Herb     Brunch     Poach     Quick & Easy     Mayonnaise     Lemon     Salmon     Bon Appétit

Yield Serves 4

Number Of Ingredients 17



Poached Salmon with Lemon Mayonnaise image

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.

Salmon
3 8-ounce bottles clam juice
3/4 cup dry white wine
3 lemon slices
3 fresh dill sprigs
4 whole peppercorns
4 6- to 8-ounce salmon fillets
Mayonnaise
1 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Butter lettuce leaves
4 lemon slices
8 lemon wedges
Tomato wedges

POACHED SALMON WITH WATERCRESS AND PEACHES

Poaching salmon in salt, pepper, and lemon juice gives it a distinctive flavor.

Provided by Martha Stewart

Categories     Salmon Recipes

Number Of Ingredients 10



Poached Salmon with Watercress and Peaches image

Steps:

  • Poach salmon: In a large straight-sided skillet, combine 6 cups water, lemon slices, peppercorns, and 1 1/2 teaspoons salt; bring to a simmer over medium-high, then reduce heat to a low simmer. Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 8 minutes. With a wide, slotted spatula, transfer salmon to a plate.
  • To serve: Whisk together lemon zest and juice, oil, and mustard; season with salt and pepper. Divide watercress, peaches, and basil among 4 plates, top with salmon, and drizzle with dressing. Season with salt and pepper.

Nutrition Facts : Calories 405 g, Fat 25 g, Fiber 3 g, Protein 36 g, SaturatedFat 4 g

1 lemon, thinly sliced
5 whole black peppercorns
Coarse salt and pepper
4 skinless salmon fillets (1 1/2 pounds total; 1 inch thick)
1 teaspoon grated lemon zest plus 2 tablespoons juice
1/4 cup extra-virgin olive oil
2 teaspoons grainy mustard
1 bunch watercress, trimmed
2 large peaches, thinly sliced
1 cup fresh basil leaves

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



Poached Salmon With Lemon Mayonnaise image

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

3 (8 ounce) bottles clam juice
3/4 cup dry white wine
3 slices lemons
3 sprigs fresh dill
4 peppercorns
4 salmon fillets (6 to 8-oz each)
1 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
butter lettuce leaf
4 slices lemons
8 lemon wedges
tomatoes, wedges

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