SALMON IN VODKA SAUCE RECIPE - (4.2/5)
Provided by GratefulSea
Number Of Ingredients 10
Steps:
- Boil pasta in salted water until al dente. While pasta is cooking, make the sauce. Saute shallot in olive oil in skillet. Add tomatoes (and spinach/kale if desired) and vodka and cook for 2 minutes. Add chicken broth and herbs. Add salmon and gently cook for five minutes. Stir in cream. Add cooked pasta to skillet and coat with sauce. Taste for seasonings, adding salt and pepper as desired. Serve with grated Parmesan and crusty bread.
POACHED SALMON WITH VODKA SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Wash salmon thoroughly. Sprinkle with a little salt and pepper. Place stock, vermouth and juices in fish poacher or steamer on stovetop.
- On poacher's rack, arrange scallions as a bed. Stuff salmon with as much parsley and dill as will fit in cavity and place fish on scallions. Cover and bring liquid to boil; reduce heat immediately and simmer 20 to 25 minutes, until an instant read thermometer inserted into back of fish, parallel to backbone, reads 125 degrees.
- Take fish out of poacher and remove skin with fingers; it comes off easily while salmon is warm. Place salmon on warmed serving platter and keep warm.
- Pour cooking liquid into small saucepan. Add vodka and bring to boil; reduce to 1/2 cup. Whisk in butter, little by little, until mixture thickens a little.
- Arrange cooked asparagus around salmon and bring whole to the table. To serve, remove head and tail. Cut lengthwise near backbone; remove bone. Cut into portions and serve with sauce.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 37 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 11 grams, Sodium 1188 milligrams, Sugar 5 grams, TransFat 0 grams
POACHED SALMON
Steps:
- Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
- Serve with an arugula salad, lemon slices and olive oil drizzled on top.
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.
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
COLD POACHED SALMON WITH DILL MUSTARD SAUCE
The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.
Provided by Nigella Lawson
Categories seafood, main course
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
- To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
- To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
- Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.
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
QUICK POACHED SALMON WITH DILL MUSTARD SAUCE
This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.
Provided by Karena
Categories Seafood Fish Salmon
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
- In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g
CLEMENTINE & VODKA-BAKED SALMON WITH BEETROOT CRèME FRAîCHE SAUCE
Divide a whole side of salmon into fillets, cover with a sticky citrus glaze, then bake for a festive dinner party crowd-pleaser
Provided by Cassie Best
Categories Buffet, Dinner, Fish Course, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Put the clementine zest and juice, vodka and honey in a pan, season and bring to a simmer. Bubble for 10 mins until reduced by half. Add the clementine slices and simmer for a further 5 mins until the clementines are softened and a little sticky. Remove them from the liquid and transfer to a plate. Bubble the liquid until thickened to a glossy glaze.
- Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil or baking parchment and place the salmon in the middle - or on an angle to help it fit if you need to. Using a sharp knife, cut the salmon into 8 fillets, cutting through the flesh but not the skin, as this will hold the whole thing together. Cut the thinner end into slighter wider fillets, so everyone gets a similar portion. Brush the salmon with the glaze, making sure you get in between the gaps, and save a little for brushing on at the end. Lay the candied clementine on top, down the centre, and bake for 20 mins.
- While the salmon is cooking, make the beetroot crème fraîche by mixing all the ingredients together in a bowl with plenty of black pepper and a little salt - save a few chives to sprinkle on top. When the salmon is cooked, reheat the remaining glaze, adding a splash of water if it is too thick, and dab it over the top (wash the brush first as it will have come into contact with the raw salmon). Serve the salmon and sauce as part of a buffet, and let everyone dig in.
Nutrition Facts : Calories 420 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.7 milligram of sodium
POACHED SALMON WITH HOLLANDAISE SAUCE
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Provided by luna
Categories World Cuisine Recipes European French
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
- Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
- Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
- When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
- To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.
Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g
POACHED SALMON WITH DILL SAUCE
This recipe is from Coastal New England Summer Cooking by Sherri Eldridge. Salmon poached with white wine then combined with a creamy dill sauce. Yum. Plus each serving only has 275 calories and 7 grams of fat. Use the soy margarine to make this dairy-free.
Provided by Kree6528
Categories Very Low Carbs
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut salmon fillets into 4 portions.
- In a large saucepan, bring white wine to a simmer. Place fillets in saucepan; cover.
- Poach 12 minutes, or until the inner flesh has turned light pink.
- Remove salmon with slotted spatula, cover, and place in 250 degree oven.
- Combine hot poaching liquid in blender with remaining ingredients. Process for 1 minute. Always be careful when blending hot liquids!
- Return to saucepan and whisk until thickened.
- Serve poached salmon fillets with dill sauce spooned on top.
OVEN-POACHED SALMON STEAKS WITH MUSTARD DILL SAUCE
Steps:
- In a saucepan combine the wine, 1 1/2 cups water, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and the onion, simmer the mixture for 15 minutes, and let cool to room temperature. Halve the salmon steaks with sharp knife, discarding as many bones as possible, and re-form the steaks. Arrange the steaks in 2 buttered shallow baking pans, ladle the wine mixture around them, and poach the steaks, covered with a buttered piece of foil, on the upper and lower racks of a preheated 375°F. oven, switching the positions of the pans after 15 minutes, for 30 minutes. Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.
- Separate the salmon steaks into halves, brush them with some of the poaching liquid, and arrange them on a platter. Garnish the salmon with dill sprigs and the lemon slice and serve it with the sauce.
COLD POACHED SALMON WITH MUSTARD-LIME SAUCE
Categories Fish Mustard Brunch Poach Lunch Lime Salmon Summer Chill Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
- Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. Can be made 1 day ahead. Keep chilled.)
- Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.
POACHED SALMON WITH TARRAGON SAUCE
I prepare this poached salmon when she doesn't want to heat up the kitchen. Fixing the sauce first allows the herb seasonings to meld and enhance the mild-tasting steaks. Use two slotted spatulas to remove the poached fish from the pan. Poached fish is delicate and tends to break apart easily. -Laura Lunardi, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the yogurt, mayonnaise, onion, parsley, tarragon, salt and 1/8 teaspoon pepper. Cover and refrigerate., In a large nonstick skillet, combine the broth, water, lemon juice, bay leaf and remaining pepper. Bring to a boil. Reduce heat; add the salmon. , Cover and poach for 8-10 minutes or until fish is firm and flakes easily with a fork. Remove from poaching liquid. Serve with tarragon sauce.
Nutrition Facts : Calories 261 calories, Fat 12g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 500mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
POACHED SALMON
This recipe is from a friend. The poaching liquid really imparts a nice flavor to the salmon. I like to serve with Vegetable Galaxy, Recipe #125401, and rice. Prep and cooking time does not include 1/2 hour for liquid to blend.
Provided by MrsJ492
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except salmon in a saucepan large enough to hold the salmon steaks.
- Add water to make liquid 1 1/2 to 2 inches deep.
- Let stand 1/2 hour to blend flavors in the liquid.
- Bring liquid to a boil and reduce heat to a very slow simmer.
- Add salmon and cover.
- Cook very slowly until fish is firm, usually 6 to 8 minutes, careful not to overcook.
- Garnish with your favorite cucumber sauce.
- Serve over rice.
Nutrition Facts : Calories 441.8, Fat 18.7, SaturatedFat 3.8, Cholesterol 100.3, Sodium 3622.2, Carbohydrate 12.3, Fiber 2.7, Sugar 3.4, Protein 35
POACHED SALMON WITH DILL SAUCE
Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.
Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
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