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
POACHED SALMON WITH CAPER SAUCE
We love poached salmon and with the caper sauce it is delicious. If you like Salmon and Capers try this.
Provided by Barb G.
Categories Savory
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse fish and pat dry with paper towels.
- In a 10-inch skillet combine chicken broth, wine, and pepper.
- Bring to boiling; reduce heat.
- Place fish in skillet; place lemon slices atop fish.
- Cover and simmer for 8 to 12 minutes or until fish flakes easily when tested with a fork.
- Remove fish and lemon; Keep fish warm.
- Discard lemon.
- Gently boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes).
- Stir together water and cornstarch; stir into broth mixture.
- Stir in capers.
- Cook and stir until thickened and bubbly.
- Cook and stir 1 minute more.
- Spoon sauce over fish and serve.
Nutrition Facts : Calories 210.3, Fat 11.2, SaturatedFat 2.3, Cholesterol 59, Sodium 292.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.3, Protein 21.2
POACHED SALMON WITH DILL AND LEMON
This is an easy-to-make poached salmon dish that requires minimal preparation. It goes well with rice pilaf and steamed asparagus.
Provided by China M
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
- Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
- Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
- Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 5.6 g, Cholesterol 55.8 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 80.9 mg, Sugar 2.8 g
OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup - thicker than you may imagine - stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 40m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
- Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
- While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
- When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 2 grams, TransFat 0 grams
POACHED SALMON WITH DILL SAUCE
Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
More about "poached salmon with lemon caper herb sauce recipes"
GARLIC POACHED SALMON WITH CREAMY LEMON CAPER SAUCE
From bowlofdelicious.com
5/5 (11)Total Time 20 minsCategory FishCalories 289 per serving
- In a nonstick skillet, add 1/2 cup of the wine and fish. Add enough water to almost cover the salmon.
- Add one clove minced garlic, the lemon zest, and salt and pepper to the liquid and on top of the salmon.
- Bring to a boil, then cover and reduce to a simmer for approximately 5 minutes, or until salmon is cooked through.
- Meanwhile, to make the sauce, saute the onion in the olive oil (1 tablespoon) in a small pot or skillet over medium heat, until browned.
BEST SALMON PICCATA (LEMON BUTTER CAPER …
From cucinabyelena.com
5/5 (4)Category Savory
SALMON WITH HERB & GARLIC CREAM SAUCE | RECIPETIN EATS
From recipetineats.com
POACHED SALMON WITH CAPER-BUTTER SAUCE RECIPE - MARCIA …
From foodandwine.com
POACHED SALMON WITH HERB AND CAPER VINAIGRETTE
From americastestkitchen.com
21 BEST GRILLED FISH RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
SALMON BAKE WITH CAPER HERB MAYO RECIPE - FOOD NETWORK
From foodnetwork.com
Author Ree DrummondSteps 5Difficulty Easy
25+ EASY SALMON RECIPES FOR JANUARY - EATINGWELL
From eatingwell.com
SALMON WITH ROASTED ASPARAGUS AND LEMON-CAPER SAUCE
From epicurious.com
GIADA'S SALMON WITH LEMON CAPER SAUCE RECIPE IS WORTH …
From thekitchn.com
POACHED SALMON (+ MUSTARD DILL SAUCE!) | FOODIECRUSH.COM
From foodiecrush.com
POACHED SALMON {FAST & HEALTHY SALMON RECIPE} – …
From wellplated.com
RECIPE: POACHED SALMON WITH HERB AND CAPER VINAIGRETTE
From kcet.org
EASY POACHED SALMON WITH LEMON & DILL (STEP-BY-STEP)
From garlicdelight.com
SALMON WITH CAPERS – A COUPLE COOKS
From acouplecooks.com
PAN-SEARED COD WITH LEMON-CAPER PAN SAUCE (PICCATA)
From sitkasalmonshares.com
BEST POACHED SALMON RECIPE — HOW TO MAKE POACHED …
From delish.com
KING SALMON WITH KING TRUMPET MUSHROOMS | SYSCO FOODIE
From foodie.sysco.com
30+ HEALTHY DINNER RECIPES FOR MAY - EATINGWELL.COM
From eatingwell.com
PERFECTLY BAKED SALMON WITH LEMON AND DILL - INSPIRED TASTE
From inspiredtaste.net
DISNEY EATS: FOODIE GUIDE TO MOTHER’S DAY …
From disneyparks.disney.go.com
SEARED SALMON WITH CAPER-RAISIN VINAIGRETTE RECIPE
From cooking.nytimes.com
You'll also love