Salmon Trout Poached In White Wine Recipes

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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



Poached Salmon II image

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

½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

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



Salmon Trout Poached in White Wine image

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.

3 cups dry white wine
1 1/2 cups water
1 onion, cut into 1/2-inch-thick rounds
2 teaspoons black peppercorns
2 teaspoons salt
8 5- to 6-ounce salmon trout steaks or salmon steaks (3/4 to 1 inch thick)
1 12-ounce jar sweet gherkin pickles, coarsely chopped
1/2 cup chopped fresh parsley

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



Wine-Poached Salmon with Dill image

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

1 (1 1/2-pound) salmon fillet, skin removed
¼ teaspoon seasoned salt
1 ½ cups chicken broth
1 cup dry white wine (such as Chardonnay)
½ teaspoon freshly grated ginger
8 sprigs fresh dill, chopped, or more to taste
2 green onions, chopped
½ teaspoon soy sauce

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



Poached Salmon with Grapefruit Olive Oil Hollandaise Sauce image

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.

1/2 Ruby Red grapefruit, room temperature
3 large egg yolks
1 teaspoon white-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper, plus more for serving
1/2 cup mild-flavored extra-virgin olive oil, warmed up
Zest from 1 Ruby Red grapefruit, peeled into long strips, plus 1/4 cup juice
1 quart fish or chicken broth, preferably homemade or canned low-sodium
1 small red onion, cut into eighths, or 4 red cipollini onions, peeled
1 small fennel bulb, sliced lengthwise into 6 pieces, plus 2 stalks with fronds
1/2 teaspoon coarse salt
10 black peppercorns
4 skinless salmon fillets, preferably wild (about 4 ounces each)
1 baguette, sliced and toasted, for serving

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