Poached Salmon With Lemon Caper Herb Sauce Recipes

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.

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:

• Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
• Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
• Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
• Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.

Steps:

• Rinse fish and pat dry with paper towels.
• In a 10-inch skillet combine chicken broth, wine, and pepper.
• Bring to boiling; reduce heat.
• Place fish in skillet; place lemon slices atop fish.
• Cover and simmer for 8 to 12 minutes or until fish flakes easily when tested with a fork.
• Remove fish and lemon; Keep fish warm.
• Discard lemon.
• Gently boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes).
• Stir together water and cornstarch; stir into broth mixture.
• Stir in capers.
• Cook and stir until thickened and bubbly.
• Cook and stir 1 minute more.
• Spoon sauce over fish and serve.