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
SALMON TROUT POACHED IN WHITE WINE
Categories Appetizer Poach Hanukkah Wheat/Gluten-Free Trout White Wine Winter Bon Appétit
Yield Serves 6 as a first course
Number Of Ingredients 8
Steps:
- Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
- Mix pickles and parsley in bowl. Serve fish with pickle mixture.
WINE-POACHED SALMON WITH DILL
Quick and easy meets delicious and wholesome in this wine-poached salmon with dill and scallions. Tastes great hot or can be refrigerated and enjoyed the next day with another dash of soy sauce.
Provided by Leigh
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Season salmon with seasoned salt.
- Combine chicken broth, wine, and ginger in a large saucepan and bring almost to a boil.
- Set aside about a teaspoon of the dill and green onion for the sauce. Add the rest to the pot; then add salmon. Cover, reduce heat to low, and cook until easily flaked with a fork, 8 to 10 minutes, or until desired doneness. Remove salmon from pot carefully using a slotted spoon or spatula and place on a plate.
- Combine 2 tablespoons of poaching liquid from the pot with reserved teaspoon of dill and green onion; add soy sauce. Pour over salmon before serving or after plating.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 2.8 g, Cholesterol 84.8 mg, Fat 16.4 g, Fiber 0.2 g, Protein 29.7 g, SaturatedFat 3.3 g, Sodium 615.6 mg, Sugar 1.2 g
POACHED SALMON WITH GRAPEFRUIT OLIVE OIL HOLLANDAISE SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Hollandaise: Finely grate 3/4 teaspoon zest from grapefruit, then squeeze 1/4 cup juice; strain. Transfer zest and juice to a small saucepan with egg yolks, vinegar, salt, and cayenne. Whisk together continuously over medium heat until warmed through and slightly thickened, 2 to 3 minutes. (Do not let curdle; if mixture begins to heat too quickly, lower heat.) Slowly whisk in oil; continue whisking until thickened, about 1 minute. Remove from heat. Press plastic wrap directly on surface of hollandaise; set aside.
- Salmon: Place grapefruit zest and juice in a large Dutch oven with broth, onion, fennel, salt, peppercorns, and 1 quart water. Bring to a simmer, then adjust heat as necessary to maintain broth temperature at 190 degrees on a thermometer. Cover and cook until fennel is tender, about 10 minutes.
- Add fish to poaching liquid and simmer, adjusting heat as necessary to maintain broth temperature at 190 degrees on thermometer, until cooked through, about 5 minutes. Transfer salmon to serving plates alongside fennel, onion, and zest strips. Pour hollandaise over fish and garnish with cayenne. Serve with toasted baguette slices.
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