Poachedsalmonwithcreamypiccatasauce Recipes

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.

Steps:

• Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
• Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Steps:

• Bring water and lemon juice to a boil in medium-sized skillet.
• Stir in chicken bouillon granules.
• Reduce heat to a simmer and place salmon fillets in pan.
• Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork.
• Remove salmon from pan; keep salmon warm.
• Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup.
• Whisk in butter and stir in capers.
• Spoon sauce over fish.
• Season with pepper and sprinkle with parsley.

Steps:

• Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve. Serve with herb mayonnaise or vinaigrette.;

Steps:

• Start with 4 steaks so you have enough for next day, second time around).
• Arrange salmon steaks, over dill stalks, in a single layer a shallow skillet wide enough to accomodate them without crowding. Season with salt and pepper. Add enough wine and water to completely cover salmon; add peppercorns.
• Slowly bring liquid barely to a simmer. Reduce heat to low, cover and simmer until top of salmon looks opaque, 2 to 3 minutes. Turn heat off and let stand covered for 10 minutes or until other parts of your meal are completely cooked.
• Remove 2 salmon steaks from poaching liquid and blot both sides of fish with paper towels. Top with tomato sauce. Leave other steaks in liquid until completely cooled to room temperature. Then remove, and refrigerate, covered for next day.

Steps:

• Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.
• Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.

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.

Steps:

• Poach salmon:
• Wash salmon inside and out and sprinkle inside with salt. Unfold 1 piece of cheesecloth on top of the other to make a double layer, then wrap fish snugly in it and tie ends (close to fish) with kitchen string. Place on poacher rack in poacher, then straddle poacher across 2 burners on stovetop. Add 6 quarts cold water (it should cover fish by 1 inch), lemon juice, vegetables, herbs, and peppercorns.
• Bring to a boil, partially covered, over high heat (this will take about 25 minutes; fish will register 145°F on an instant-read thermometer inserted into thickest part of fish). Transfer poacher to a metal rack and cool fish in broth, uncovered, 30 minutes. Then chill fish in poacher (do not pour off broth), uncovered, at least 8 hours.
• Reduce broth for aspic:
• Lift fish on poacher rack out of broth and drain well, then transfer from rack to a large shallow baking pan and chill. Pour broth through a sieve into a large bowl. Transfer 8 cups broth to a 4-quart heavy pot, reserving remainder for another use. Add white wine, Madeira, thyme sprig, and salt and boil until reduced to 5 cups, 30 to 40 minutes. Cool 20 minutes.
• Prepare salmon for glazing:
• Wash reserved leek leaves and chopped leeks in a bowl of cold water, then lift out and drain well. Cut leaves into decorative strips. Blanch strips in a saucepan of boiling water 1 minute, then transfer to a bowl of ice and cold water. Drain and pat dry.
• Remove strings from cheesecloth, then open cheesecloth but don't remove it. Remove fatty strip and small bones (they look like a comb) from spine of fish from head to tail. Trim off any fat from edges of belly. Carefully remove bony section under gills, then remove skin and dark flesh from visible side (top) of fish by gently scraping with a small sharp knife. Using the cheesecloth, roll fish over onto platter and remove bony section under gills, then remove skin and dark flesh from other side of fish. Wipe platter clean, then cover fish with dampened paper towels and chill until aspic is ready.
• Clarify broth (using egg whites and shells) and make aspic:
• Whisk together reduced broth, chopped leek, carrot, celery, and egg whites and shells in a 4- to 6-quart heavy pot. Bring to a boil, whisking constantly, then reduce heat and cook at a bare simmer, undisturbed, over low heat 30 minutes. Ladle broth through sieve lined with a double thickness of dampened paper towels set over a 1-quart glass measure, then press firmly on solids.
• Soften gelatin in cold water in a 1-quart saucepan 1 minute. Add 3 cups broth and simmer, stirring, until gelatin is dissolved, about 2 minutes.
• Glaze salmon with aspic:
• Ladle 2/3 cup aspic into a metal bowl set in a larger bowl of ice and cold water. Let stand, stirring occasionally, just until aspic is the consistency of raw egg white. Remove bowl from ice water and spoon a thin layer of aspic over fish, then chill fish until aspic is set, about 10 minutes. Arrange leek garnish on fish and glaze fish with more aspic. Chill fish, uncovered, until ready to serve.
• Pour remaining aspic into a 13- by 9-inch baking dish and chill until firm, about 1 hour. Cut into 1/2-inch cubes, then arrange cubes around salmon.

Steps:

• Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
• Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
• Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.

Steps:

• Place salmon steaks in a large skillet with water, salt and vinegar [the water should come 1/2 up the side of the salmon].
• Turn on heat and keep just under a boil for 10 minutes.
• Turn steaks and cook, simmering, for another 10 minutes.
• Remove steaks and take off skin and remove bones on the inside.
• Add dill, chopped scallions, lemon juice and peanut oil to water.
• Cook on medium heat until reduced to a sauce - 5-10 minutes.
• Place salmon steak on plate.
• Mold cooked rice in a 1/2 cup measuring cup and unmold on plate.
• Top rice with spinach.
• Pour sauce over spinach.
• And serve.

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.

Steps:

• In a 10 inch non-stick skillet, place 2 tbls of extra virgin olive oil and 1 crushed garlic clove.
• Season salmon medallions with salt and pepper on both sides, scatter a small handful of flour over a plate then dunk salmon into flour on both sides until evenly coated.
• Shake off excess flour, place into the pan with the oil and garlic, turn on medium-high heat. Do not move salmon around until you see the edges of the salmon turn from opaque to whitish-pink.
• Carefully flip over the salmon and let cook for 15 seconds.
• Add the pinot grigio, chicken or fish stock and the capers.
• Continue reducing the sauce until you have about 2 tbls left in the pan. Remove from the heat and swirl in the butter and parsley, until the butter is fully incorporated into the sauce.
• In another 10 inch skillet, heat the remaining 1 tbls of extra virgin olive oil and the second crushed garlic clove until you see some bubbles coming off the garlic clove.
• Add the spinach, season with salt and pepper and carefully twirl the spinach with the oil using tongs until the spinach wilts. (About 1 minute over high heat.).
• Mound the parmesan squash in the back-center of the plate with the wilted spinach behind it. Neatly arrange the salmon medallions and caramelized lemon slices in front of the squash and pour the sauce over the top.

Steps:

• In a large saucepan or high-sided skillet, combine 5 cups water, vinegar, 3 sprigs rosemary and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer 10 minutes. Season both sides of salmon with 1/4 teaspoon salt. Place salmon skin-side down in the pan of simmering liquid and cook, adjusting heat to maintain a light simmer. Cook 10 to 12 minutes or until salmon is just opaque in center. Carefully transfer salmon to a serving dish. (Discard the poaching liquid.)
• Meanwhile, in a medium saucepan, whisk together heavy cream, cinnamon, nutmeg, cloves, remaining rosemary sprig and remaining 1/8 teaspoon salt. Bring to a simmer over medium-high heat. Simmer until thickened, about 15 minutes, stirring frequently. Remove rosemary sprig and discard. Serve sauce over poached salmon and garnish with fresh rosemary.