Easy Poached Salmon With Dill Recipes

Steps:

• In a large skillet, heat oil and cumin over medium heat 1-2 minutes or until seeds are toasted, stirring occasionally. Stir in potatoes, 1/2 teaspoon salt and 1/8 teaspoon turmeric. Cook, covered, on medium-low 10-12 minutes or until tender. Stir in 1 tablespoon chopped dill; cook, uncovered, 1 minute. Remove from heat., Meanwhile, place salmon, skin side down, in a large skillet with high sides. Add dill sprigs, lemon zest, lemon juice, 1/2 teaspoon salt, remaining turmeric and enough water to cover salmon. Bring just to a boil. Adjust heat to maintain a gentle simmer. Cook, uncovered, 7-9 minutes or until fish just begins to flake easily with a fork. , In a small bowl, mix yogurt, pepper and the remaining 1 tablespoon chopped dill and 1/4 teaspoon salt. Serve with salmon and potatoes.

Steps:

• In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
• In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Steps:

• Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

Steps:

• Pre-heat oven to 350 degrees fahrenheit.
• Remove any visible bones and cut off the head and tail (if it hasn't already been done for you) If using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down.
• If you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish.
• Just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down.
• Add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup).
• On top of the fish sprinkle all ingredients.
• Cover with lid or tin foil.
• Cook for 12-20 min's.
• For RARE fish, cook just until white liquid emerges from fish (this is the cooked fish oil).
• It will be pinky white on the outside and peachy pink inside.
• For more well done fish, cook until fish is a pinky white color all the way through.
• Place on a platter to serve.
• Leave onions, capers and dill on the fish.
• Slice lemons on the side for those who like fresh lemon juice.
• This salmon is great served with rice and steamed veggies or a salad.

Steps:

• In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.