Poached Salmon W Avocado Mayonnaise Recipes

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FOIL-POACHED SALMON WITH DILL & AVOCADO MAYO

A whole poached salmon makes a buffet centrepiece with wow-factor - we've got ideas for using up the leftovers too

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Main course

Time 2h20m

Number Of Ingredients 11



Foil-poached salmon with dill & avocado mayo image

Steps:

  • Heat oven to 150C/fan 130C/gas 2. Put the salmon on a large sheet of oiled extra-wide foil (this will stop it from sticking later). Put the onion, bay leaves and half the dill in the body cavity, spoon over the wine, season with salt and black pepper, then loosely bring the foil round the salmon and seal well to make a parcel. Lift onto a baking tray, then bake for 2 hrs. Take from the oven, then leave to cool for about 10 mins, still in its parcel.
  • Meanwhile, whizz the flesh from the avocados (with a hand blender or in a food processor) with the mayo, lemon juice, zest and seasoning. Tip into a bowl. Chop the remaining dill, stir in with the cucumber, then transfer to a serving bowl. Chill for up to 3 hrs.
  • Unwrap the salmon, then strip away the skin and fins. Personally, I don't take the skin from the bottom of the fish if I am serving the salmon warm, as you risk breaking the fish up as you turn it over. It is more robust when it is cold, so in this case remove the skin from both sides. You can leave the head on or take off at this stage. Carefully lift onto a platter, then garnish with watercress, cucumber, lemon wedges and dill, if using.
  • To serve, remove the fish in chunky fillets. When all the fish has gone from the top fillet, remove the onion and herb flavouring, pull away the bones, then remove portions of the bottom fillet, leaving the skin behind. Eat with the avocado mayo, warm buttery new potatoes, and salads or green beans.

Nutrition Facts : Calories 612 calories, Fat 47 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.49 milligram of sodium

3 ½kg whole salmon (ask your fishmonger to clean and gut it)
olive oil , for greasing
1 small onion , very thinly sliced
4 bay leaves
20g pack dill
6 tbsp dry white wine
3 ripe avocados , preferably Hass
200ml mayonnaise
zest and juice 1 large lemon
½ cucumber , peeled, deseeded and diced
bunch watercress , lemon wedges, thick cucumber slices, fresh dill (optional)

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



Easy Poached Salmon image

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

6 cups water
1 medium onion, chopped
2 celery ribs, chopped
4 sprigs fresh parsley
1/2 cup dry white wine
1 tablespoon soy sauce
8 whole peppercorns
1 bay leaf
1 salmon fillet (3 pounds)
Lemon slices and fresh dill

POACHED SALMON \W\ AVOCADO MAYONNAISE

Categories     Fish     Poach     Quick & Easy

Yield 2 people

Number Of Ingredients 5



POACHED SALMON \W\ AVOCADO MAYONNAISE image

Steps:

  • Combine salmon, wine, water, onions, and parsley in 8-inch skillet. Bring to simmer over low heat and cook 5 minutes per 1/2 inch thickness of fish, basting occasionally. Cool completely in liquid. Transfer salmon to plates using slotted spatula. Cover with plastic wrap and refrigerate until chilled.

2 6-ounces salmon fillets,about 1/2 inch thick, skinned
1 cup dry white wine
1 cup water
1 thin onion slice
1 fresh parsley spring

PARCEL-POACHED SALMON WITH HERBY MAYONNAISE

Beautiful served hot or cold, this poached salmon makes a stunning yet stress-free centrepiece for a buffet lunch

Provided by Good Food team

Categories     Buffet, Main course

Time 2h

Number Of Ingredients 15



Parcel-poached salmon with herby mayonnaise image

Steps:

  • The salmon fillets need to be skinless and boneless, so if you can't get your fishmonger to do it, you'll need to do it yourself: to remove the pin bones, stroke your hand along the flesh side of the fillets and use tweezers or pliers to pull out any bones you come across. Then, to remove the skin, you'll need a very sharp knife, preferably a filleting knife. Take each fillet in turn and place skin -side down on the board with the narrowest end facing you. Slide your knife in between the skin and the flesh from the tail end, and wiggle your knife to loosen and pull away the skin. Firmly take hold of the tail skin you have loosened and, working away from yourself, cut along the length of the fish, while moving the knife side to side. Keep the blade of your knife as flat and close to the skin as possible so as not to leave any flesh on the skin. Repeat with the second fillet.
  • Heat oven to 180C/160C fan/gas 4. Take a very large sheet of extra-wide foil (turkey foil works well), and lightly brush with olive oil. Place one salmon fillet on the foil and scatter over the sliced lemons, dill and half the fennel, and season generously. Place the second salmon fillet on top, domed side up. Season and drizzle with the wine.
  • Top with a second sheet of greased foil and fold up the edges to enclose the salmon in a parcel. Make the parcel quite loose so there is room for the steam. Lift onto a large baking tray and cook for 1 hr then remove and allow to rest in the foil for 10 mins.
  • While the salmon cooks, make the mayonnaise. Place the yolks and the mustard in a medium bowl, adding a pinch of salt, if you like. Pour the oil into a jug as you will need a controlled steady stream. Briefly whisk the eggs and start to drizzle on the oil very slowly, starting with a few drips at a time while continuously whisking.
  • Continue adding the oil. When the mayonnaise starts to come together, you can add the oil slightly quicker. Continue until all the oil has been added. If the mayonnaise curdles at any point, you can rescue it by cracking another yolk into a clean bowl and whisking the curdled mayonnaise into the fresh egg. Continue doing this then add any remaining oil.
  • When your mayonnaise is made, slowly stir in the vinegar and enough of the lemon juice to your taste - add more if you like it quite lemony. Season with salt and pepper, and stir in the chopped herbs. Keep chilled until the salmon is ready.
  • Mix the cucumber with some of the dill and the rest of the fennel. When the salmon has rested, cut the foil open and use two fish slices to carefully transfer the fish to a long serving platter. Sprinkle with the dill and garnish with lemon cheeks. Serve with the herby mayonnaise and cucumber salad.

Nutrition Facts : Calories 559 calories, Fat 50 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 0.19 milligram of sodium

2 salmon fillets , about 1.5kg/3lb 5oz each
olive oil , for greasing
1 lemon , sliced
1 bunch dill , chopped
small fennel bulb , thinly sliced
6 tbsp white wine
2 egg yolks
1 tsp Dijon mustard
450ml rapeseed or sunflower oil
2 tbsp white wine vinegar
1 tbsp lemon juice
6 tbsp herbs , such as chervil, chives, dill, parsley and tarragon, finely chopped
1 cucumber , sliced into long thin strips with a potato peeler
chopped dill
lemon cheeks

POACHED SALMON WITH MANGO AVOCADO SALSA

The Best Salmon ever! I found this recipe from a SPLENDA card and can't believe how easy and delicious it is. I'm not even a big fan of salmon.You must really try this.

Provided by Ocean

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Poached Salmon With Mango Avocado Salsa image

Steps:

  • In a bowl,combine mango,avocado, green onions, lemon juice, Splenda, hot pepper (if using), salt and pepper. Set aside.
  • In a non-stick skillet large enough to hold fish in sigle layer with stock and water bring the liquid to a boil.; reduce heat to a simmer. Add salmon; cover and barely simmer for 10 mins or until fish flakes when tested.
  • Transfer fish to plates; spoon salsa over top.

Nutrition Facts : Calories 485.1, Fat 18.5, SaturatedFat 2.9, Cholesterol 165.4, Sodium 220.6, Carbohydrate 13.7, Fiber 4.4, Sugar 8.2, Protein 64.8

1 ripe mango, peeled, seeded, and diced
1 ripe avocado, pitted, peeled, and diced
1 green onion, finely chopped
1 tablespoon lemon juice
2 teaspoons Splenda sugar substitute
2 teaspoons thinly sliced little red hot chili peppers (optional)
1 pinch each salt and pepper
2 cups vegetable stock
2 cups water
4 salmon fillets (about 5 ozs)

SALMON WITH AVOCADO MAYONNAISE

Make and share this Salmon with Avocado Mayonnaise recipe from Food.com.

Provided by ratherbeswimmin

Categories     High Protein

Time 34m

Yield 6 serving(s)

Number Of Ingredients 11



Salmon with Avocado Mayonnaise image

Steps:

  • In a small bowl, add the first 6 ingredients; stir to combine, then set aside.
  • Rinse the salmon fillets and pat dry.
  • Put the salmon, skin side down in a broiler pan.
  • Brush each fillet with 1 teaspoon oil.
  • Sprinkle the fillets evenly with the brown sugar mixture.
  • Broil about 5 inches from heat source for 1 1/2 to 2 minutes or until brown sugar mixture begins to carmelize.
  • Lower oven temperature to 425 degrees and bake 8-12 minutes or until fish flakes.
  • In a small bowl, mash the avocado until mostly smooth.
  • Add in the lemon juice; stir to combine.
  • Whisk in the mayonnaise until smooth.
  • Cover and chill until ready to serve.
  • Serve with the salmon fillets.

Nutrition Facts : Calories 414.4, Fat 21.4, SaturatedFat 3.2, Cholesterol 119.9, Sodium 825, Carbohydrate 8.9, Fiber 2.6, Sugar 3.4, Protein 45.7

1 tablespoon brown sugar
2 teaspoons paprika
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon black pepper
6 (8 ounce) salmon fillets
2 tablespoons olive oil
1 ripe avocado, peeled and cubed
2 teaspoons fresh lemon juice
5 tablespoons mayonnaise

POACHED SALMON WITH LEMON MAYONNAISE

Categories     Herb     Brunch     Poach     Quick & Easy     Mayonnaise     Lemon     Salmon     Bon Appétit

Yield Serves 4

Number Of Ingredients 17



Poached Salmon with Lemon Mayonnaise image

Steps:

  • For salmon:
  • Combine first 5 ingredients in deep skillet. Simmer 10 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Transfer salmon to plate, using 2 spatulas as aid. Reserve liquid in skillet. Cool salmon. Cover and chill until cold. (Can be prepared 1 day ahead.)
  • For Mayonnaise:
  • Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes. Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl. Mix in 1 tablespoon poaching liquid. Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.)
  • Line platter with lettuce. Top with salmon. Make cut in each lemon slice from center to edge. Twist lemon slices and place atop salmon. Garnish with lemon wedges and tomatoes and serve with mayonnaise.

Salmon
3 8-ounce bottles clam juice
3/4 cup dry white wine
3 lemon slices
3 fresh dill sprigs
4 whole peppercorns
4 6- to 8-ounce salmon fillets
Mayonnaise
1 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Butter lettuce leaves
4 lemon slices
8 lemon wedges
Tomato wedges

POACHED SALMON WITH AVOCADO SAUCE

This recipe comes from Jeffrey's Grocery in New York. Great summer meal when you want something cool.

Provided by Lynette !

Categories     Fish

Time 35m

Number Of Ingredients 16



Poached Salmon with Avocado Sauce image

Steps:

  • 1. Season fish with salt and pepper. Place in an 8x8x2 or 9x9x2 metal or glass baking dish. Scatter half of the tarragon leaves over the fish. Let sit at room temperature for 10 minutes.
  • 2. Bring the broth to a boil in a small pot. Pour over the salmon to submerge. Let stand until cooked to medium-rare, 10-15 minutes. Using a spatula, transfer to a plate and chill.
  • 3. Cook sugar snap peas in a pot of boiling salted water until crisp tender, about 2 minutes. Using a slotted spoon, transfer the peas to a bowl of ice water. Let cool; drain. Cut the larger snap peas in half on a diagonal.
  • 4. Scoop the avocado flesh in a food processor. Add yogurt, 1 tbsp lime juice, and cumin; puree. Season to taste with salt, pepper, and additional lime juice, if desired.
  • 5. Spoon about 1/2 cup avocado puree into the middle of each plate. Mix remaining tarragon leaves, pea, arugula, tomatoes, and shallot in a medium bowl. Drizzle with 1 tbsp olive oil; season with lime juice (if desired), salt, and pepper. Toss; divide among plates. Top with salmon and chives; drizzle each fillet with 1/4 tsp olive oil. Serve with lime wedges.

2 8-oz skinless salmon fillets, halved crosswise
kosher salt
black pepper, freshly ground
20 fresh tarragon leaves, torn
1 qt vegetable broth
2 c sugar snap peas or snow peas, stringed and trimmed
2 ripe avocados, halved and pitted
1 c plain low-fat yogurt
1 Tbsp fresh lime juice (or more if you like)
1/2 tsp ground cumin
4 c arugula
20 grape or cherry tomatoes, halved
1 Tbsp shallot, minced
1 Tbsp plus 1 tsp olive oil
2 Tbsp fresh chives, thinly sliced
4 lime wedges

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