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 II
This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.
Provided by lor
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g
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
EASY POACHED SALMON
Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 15
Steps:
- First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
- Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
- To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
- Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.
Nutrition Facts : Calories 415 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium
POACHED SALMON WITH MELON SALSA
Make and share this Poached Salmon With Melon Salsa recipe from Food.com.
Provided by mermaidmagic
Categories Melons
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees.
- In a small bowl, toss together the onions, mint, ginger and lime zest.
- Place 6 pieces of aluminum foil, each 10 inches square, onto a work surface.
- Place a piece of salmon in the center of each square.
- Top each with an equal amount of the onion mixture.
- Fold in the edges of the foil and crimp to seal.
- Place the packets in a single layer on a baking sheet and bake until opaque throughout, 12-15 minutes.
- Meanwhile, in a medium bowl, toss together the melon, pepper, lime juice, onion, jalapeno and mint.
- To serve, transfer the contents of each packet onto an individual plate and top with salsa.
Nutrition Facts : Calories 462.4, Fat 5.3, SaturatedFat 1, Cholesterol 59.1, Sodium 234.9, Carbohydrate 83.3, Fiber 7.8, Sugar 71.2, Protein 28
POACHED SALMON WITH LEMON MINT TZATZIKI
Steps:
- Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
- Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
- Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
- To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.
- Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
- Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 307 calorie, Fat 17 grams, SaturatedFat 3 grams, Carbohydrate 4 grams, Protein 32 grams
POACHED SALMON WITH LEMON DILL SAUCE
A light poached salmon dish with an amazing, easy sauce.
Provided by Keanay
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Rinse salmon and pat dry.
- Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.
- Strain cooking liquid and reserve 2 cups.
- Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.
- Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 4.9 g, Cholesterol 110.8 mg, Fat 11 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 316.1 mg, Sugar 1.2 g
POACHED SALMON RECIPE BY TASTY
Here's what you need: skinless salmon fillet, salt, pepper, peppercorn, lemon, fresh thyme
Provided by Robin Broadfoot
Categories Dinner
Yield 1 serving
Number Of Ingredients 6
Steps:
- Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
- Add salt, peppercorns, sliced lemon, and thyme to water.
- Add salmon, cover the pan, and cook for 20 minutes.
- Remove salmon from pan, and season with salt, pepper, and fresh lemon.
- Enjoy!
Nutrition Facts : Calories 385 calories, Carbohydrate 11 grams, Fat 22 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams
POACHED SALMON WITH LOBSTER POTATOES AND VEAL GLACE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 18
Steps:
- Melt 1/2 cup of butter in a large pot over medium-low heat. Add garlic, onion, fennel, leek, orange and bell pepper and sweat until soft. Add wine, 3 cups of water and bay leaves and simmer for 20 minutes. Strain, discard the solids and season with salt and pepper. Set aside.
- Boil the potato until soft and pass through a food mill. While still hot, whisk in 6 tablespoons of butter, bit by bit, allowing each to melt before adding the next. Whisk in the creme fraiche, then fold in the lobster, bacon and parsley. Season with salt and pepper. Keep warm in a double boiler, for no more than 15 minutes.
- Heat the broth to a simmer in a pan that will allow the salmon to be completely submerged. Poach until medium rare, about 3 minutes, turning once. Remove from broth and season lightly with salt and pepper. Heat the veal glace.
- Place a large dollop of lobster potatoes in the center of each plate and top with salmon. Drizzle glace around potatoes and garnish salmon with tarragon. Serve immediately.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 20 grams, Carbohydrate 41 grams, Fat 55 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 30 grams, Sodium 1398 milligrams, Sugar 11 grams, TransFat 2 grams
SIMPLE AND HEALTHY POACHED SALMON
Delicious poached salmon with no added oils. Serve with steamed veggies or topped with salsa and a green salad on the side. This method of poaching salmon is from a book of recipes by David Herbert who writes for the 'Weekend Australian' newspaper.
Provided by Jubes
Categories Australian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Lay each salmon fillet onto a piece of aluminum foil skin-side down. Add salt and freshly ground black pepper.
- Wrap each fillet tightly in the foil. Be sure to make an airtight seal. I fold the foil lengthwise and continue to fold along the seam until the fish is firmly wrapped. Fold/roll in each remaining end until the fish is fully enclosed.
- Place the wrapped salmon fillets into a large saucepan and cover completely with cold water. Bring to the boil over a medium heat. Reduce heat and simmer gently for 3 minutes.
- Remove the parcels from the saucepan. Carefully open each parcel and remove the skin from the fish.
- Serve the salmon topped with your choice of toppings such as salsa, pesto, mango salsa, chunky tomato. Serve with a salad or steamed veges.
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