MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings plus 3 reserved for
Number Of Ingredients 16
Steps:
- Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
- Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
- Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
- Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
- Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
- To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.
OVEN POACHED SALMON A LA PAIGE (RACHAEL RAY)
I saw Rachael Ray prepare this on TV on the Food network for her 30 minute meals. It seemed so easy so here it is! She served it with rice cooked in chicken broth. Can be eaten hot or cold. By the way, I think she said that Paige is a friend (or the daughter of a friend) who loves this recipe. Since it's so easy to make, Paige can even make it with her Mom. You could change this recipe by using white wine for the broth and by varying the fresh herbs.
Provided by Oolala
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Rub the bottom of a shallow baking dish with cold butter.
- Arrange salmon in dish.
- Season the fish with salt and pepper.
- Add broth and a few sprigs of dill to the pan.
- Roast the fish 12 to 15 minutes.
- Combine sugar, salt and vinegar in the bottom of a medium bowl.
- Add chopped onions, chopped cucumber and radishes.
- Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
- Remove fish from the oven.
- Spoon pan juices over fish and carefully transfer to individual plates or platter.
- Top fish with relish and serve.
Nutrition Facts : Calories 258.3, Fat 9.4, SaturatedFat 3, Cholesterol 95.2, Sodium 1098.9, Carbohydrate 4.4, Fiber 0.3, Sugar 3.3, Protein 36.3
POACHED CHICKENS
Provided by Rachael Ray : Food Network
Time 1h45m
Yield about 8 cups
Number Of Ingredients 11
Steps:
- Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.
OVEN POACHED SALMON A LA PAIGE WITH DILL, VIDALIA ONION AND CUCUMBER RELISH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.
- Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
- Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.
OVEN-POACHED SALMON
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Split salmon lengthwise, and lay one half on a sheet of heavy-duty aluminum foil. Split the spring onions lengthwise. Place the onions, tarragon and parsley on the salmon. Top with other half of the fish.
- Slice lemon thinly and lay slices over top of salmon. Dot with butter. Sprinkle with white wine. Wrap foil loosely around the salmon, sealing the package tightly by folding over several times; this prevents steam from escaping.
- Place salmon packet on a cookie sheet and bake 30 minutes. Remove from oven and set aside to cool, but do not open packet until ready to serve or to use.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 1 gram, TransFat 0 grams
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