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
In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.
Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
COLD POACHED SALMON
Provided by Food Network
Time 2h50m
Yield 4 servings
Number Of Ingredients 11
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.;
DIABETIC, LOW-FAT FISH STEAKS WITH MUSHROOM SAUCE
Make and share this Diabetic, Low-fat Fish Steaks with Mushroom Sauce recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw fish, if frozen.
- Arrange fish steaks in an 8x8x2-inch baking dish.
- Cover with vented clear plastic wrap.
- Cook on 100% power (high) for 4 to 8 minutes or till fish flakes easily when tested with a fork.
- Keep warm while preparing sauce.
- In a 2-cup measure stir together cornstarch, bouillon granules, and salt.
- Stir in milk all at once.
- Cook, uncovered, on high for 1 1/2 to 3 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds.
- Stir in mushrooms and carrot.
- Cook for 30 to 60 seconds more or till heated through.
- Stir in lemon peel.
- Serve over fish steaks.
- Sprinkle with parsley.
Nutrition Facts : Calories 132.1, Fat 1.7, SaturatedFat 0.4, Cholesterol 56.3, Sodium 319.6, Carbohydrate 4.9, Fiber 0.6, Sugar 1, Protein 23.4
SIMPLE POACHED SALMON
I love this recipe because it's healthy and almost effortless. And the salmon always cooks to perfection! -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes., Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.
Nutrition Facts : Calories 272 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 115mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
POACHED SALMON
Make and share this Poached Salmon recipe from Food.com.
Provided by BaconTastesGood
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 406.2, Fat 14, SaturatedFat 2.6, Cholesterol 146.3, Sodium 3727.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 65.3
POACHED SALMON
Fish and especially salmon is one of my husband's favorite meals. This recipe is so quick and easy to prepare.
Provided by SueVM
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place in a large skillet the carrot, onion, sliced celery, lemon slices, parsley and bay leaves.
- Add the fish, water, salt and pepper to taste, the wine and the lemon juice. Bring the water to a boil, uncovered.
- Turn heat down to a simmer and let fish cook for 5 minutes.
- Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon should be perfectly done.
Nutrition Facts : Calories 344.9, Fat 7.6, SaturatedFat 1.4, Cholesterol 77.4, Sodium 171.1, Carbohydrate 11.4, Fiber 2, Sugar 4.9, Protein 35.5
DIABETIC, LOW-FAT COLD POACHED SALMON
Make and share this Diabetic, Low-fat Cold Poached Salmon recipe from Food.com.
Provided by Dancer
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat water, wine, onion, celery, salt, thyme, tarragon, peppercorns, parsley and bay leaf to boiling in 12-inch skillet; reduce heat.
- Cover and simmer 5 minutes.
- Place fish in skillet; add water, if necessary, to cover.
- Heat to boiling; reduce heat.
- Simmer until fish flakes easily with fork, 12 to 15 minutes.
- Carefully remove fish with slotted spatula; place on wire rack to drain.
- Carefully remove skin; cut fish lengthwise into halves.
- Cover and refrigerate until cold, at least 4 hours.
- Prepare Green Sauce; serve with fish.
- Green Sauce---------------.
- Place all ingredients in a blender container.
- Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 3 minutes.
Nutrition Facts : Calories 165.8, Fat 7.4, SaturatedFat 2.3, Cholesterol 35.7, Sodium 493, Carbohydrate 3.7, Fiber 0.5, Sugar 1, Protein 15.3
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