Poached Salmon With Lemon Crisps And Meyer Lemon Cream Recipes

Steps:

• Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
• Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
• Serve sauce over salmon.

Steps:

• Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
• Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
• Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

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.

Steps:

• To prepare the salmon:
• To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour.
• Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours.
• Prepare a medium-hot grill. Lightly oil the grill grate.
• Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.
• Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.
• Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Drizzle the parchment with a little olive oil and place the salmon, skin-side down, on the oiled paper. Drizzle a little more oil over the salmon. Next, sprinkle with a good amount of salt and pepper. Top the salmon with a layer of the sliced lemons, tucking some under the salmon, as well. Then add the olives and oregano sprigs.
• Baked until the salmon is cooked to your preferred doneness, 25 to 30 minutes.
• Serve immediately with the lemon wedges.

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.

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.