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
BEER POACHED SALMON
Make and share this Beer Poached Salmon recipe from Food.com.
Provided by CaliforniaJan
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, combine beer, lemon juice, onion, celery, salt, bay leaf and peppercorns. Bring to a boil and simmer for 10 minutes. Add salmon steaks, cover and simmer 15 minutes.
- Combine ingredients for tarragon mayonnaise and chill. Serve with salmon.
BEER POACHED SALMON
Cook with beer and a foil packet for this Beer Poached Salmon recipe! Cook this salmon on the grill for moist, beer-infused fish.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Place fish fillet onto center of large sheet heavy-duty foil. Bring up foil sides. Pour beer over fish. Fold to make packet.
- Place packet on grill; cover with lid. Grill 7 min. Carefully open foil packet. Sprinkle cheese over fish; reseal packet. Cover grill with lid; grill 5 min. or until fish flakes easily with fork.
- Remove fish from packet to serving platter; sprinkle with nuts and parsley.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
POACHED FILET OF SALMON WITH HERB MAYONNAISE
Provided by Food Network
Yield 4 (4-ounce) servings
Number Of Ingredients 18
Steps:
- Combine all ingredients except salmon in medium saucepan. Simmer for about 15 minutes. Carefully place salmon, skin side down, in liquid. The liquid should completely cover the fish. Poach salmon until done, about 10 to 15 minutes, depending on the size of the fish. When salmon is cooked, carefully remove it from the poaching liquid and let cool about 30 minutes. Serve chilled with Herb Mayonnaise.
- In food processor, combine all ingredients until smooth, about 2 minutes. Refrigerate until ready to serve.
SALMON POACHED IN WHEAT BEER
Steps:
- 1. bring bacon, butter and scallion to temp at medium high in a sauté pan just browning the bacon before adding the butter. so long as the bacon is lean, it will leave some nice residue in the pan, the beer will deglaze this residue, that is a good thing... 2. Add the beer and allow it to just boil before reducing the heat to a strong simmer. 3.add the salmon (skin side down) to the just under boil beer-y goodness. toss some sea salt on there and cover the pan. after three minutes, the fish should just begin to firm, flip it so that it's skin up. three more minutes. pull the cover off. enjoy the fragrant steam. let the liquid reduce a spell, if you like your fish on the med-rare side, pull it and cover it lightly and set aside while you reduce. 4. reduce the liquid to about half it's volume. 5. pour that goodness on the fish. 6. eat like a champ.
SMOKED SALMON SANDWICH WITH POACHED EGG
This is a great smoked salmon sandwich recipe I had created myself. The savory salmon, the smooth yoke of the egg, and the acidic vinegar evens out all the flavors, making it one of my favorite sandwiches to make. It is great for a lunch or a small dinner. You get the protein and the flavor which I love!
Provided by Mel
Categories Seafood Fish Salmon Smoked
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
- Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
- Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
- Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 20.5 g, Cholesterol 205.5 mg, Fat 9.2 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 2.5 g, Sodium 1488.3 mg, Sugar 5.7 g
POACHED SALMON WITH BEET RELISH
These delicate salmon fillets are served with our French-cut Green Beans with Tapenade Dressing.
Provided by Martha Stewart
Categories Salmon Recipes
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Place beets on a baking tray, and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper, and toss to coat. Roast until tender, 45 to 50 minutes. Remove from oven, and set aside to cool while proceeding with salmon.
- Place carrots, celery, onions, bay leaves, peppercorns, and wine in a shallow saucepan. Add water to make 2 inches of liquid; bring to a boil. Reduce heat to barely simmering; add salmon. Cook until flesh is firm but slightly moist in the center, 10 to 12 minutes. Transfer fish to a plate; cover with plastic. Cool to room temperature.
- Peel reserved beets; cut into 1/2-inch cubes. Place in a bowl; add remaining tablespoon olive oil, chile pepper, parsley, mustard seed, and vinegar. Toss well to combine; serve over salmon.
QUICK & EASY POACHED SALMON
Make and share this Quick & Easy Poached Salmon recipe from Food.com.
Provided by Joel6538
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place filet, skin side down, in a small stock pot.
- Pour enough water over to cover the salmon by about two inches.
- Place pot on high heat until just beginning to boil.
- Remove salmon from water and pat dry.
- Sprinkle with Kosher salt and pepper to taste.
- This goes great with a little garlic mayonnaise or a vinaigrette.
Nutrition Facts : Calories 101, Fat 3.5, SaturatedFat 0.6, Cholesterol 36.6, Sodium 59.6, Protein 16.3
WHOLE POACHED SALMON
Poaching is a great way to bring out the delicate flavor of whole fish. A poacher will use less liquid than a pan, but either works. This whole poached salmon is fantastic hot or cold. Serve with a little lemon or your favorite sauce.
Provided by Marvel's Kitchen
Categories Seafood Fish Salmon
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
- Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 24.6 g, Cholesterol 24.5 mg, Fat 2.5 g, Fiber 5 g, Protein 13 g, SaturatedFat 0.6 g, Sodium 84.4 mg, Sugar 6.4 g
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