Poached Salmon With Watercress And Peaches Recipes

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:

• In a wide, deep pot or Dutch oven, add water to the depth of a couple of inches and bring to a gentle simmer.If you are cutting portions from a whole salmon fillet, cut two large pieces from the center of the fillet. To the poaching water, add the wine and a generous pinch of salt. Gently lower the fish, skin side down, into the poaching liquid, and reduce the heat to medium-low. Gently poach the fish until it is just cooked through or barely opaque in the center, 8 to 12 minutes.
• While the salmon is poaching, prepare the rest of the ingredients for the sauce. Cut the morels in half or quarters, depending on the size of the mushrooms. Melt the butter in a medium skillet over medium heat. Add the morels. Season with a pinch of salt and pepper and reduce the heat to medium-low. Add the peas and toss to coat in the butter mixture. Add 1/2 cup of the salmon poaching liquid, and simmer until the peas begin to soften and the liquid evaporates, about 3 to 4 minutes.
• While the sauce is cooking, finely chop the chives and pick the chive blossoms for the garnishing of the dish.Add the cream and gently simmer the sauce until slightly thickened, about 2 minutes.
• Check the doneness of the salmon by gently inserting a paring knife into the thickest part of the fillet. If the knife blade is slightly warm to the touch, remove the fillets from the poaching liquid with a fish spatula.Carefully peel off and discard the skin.
• Serve the salmon with the peas and cream spooned on top. Garnish with sea salt, chives, and chive blossoms, if you like.

Steps:

• To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.
• To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
• Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.

Steps:

• In a small pan, arrange fillets in a single layer. Cover with water until fillets are just submerged. Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns, and wine. Bring to a boil, season with salt, then turn off heat; add fillets skin-side down, and cook, covered, until slightly underdone in the center, about 10 minutes per inch of thickness. Reserve the poaching liquid and, once cool, combine with fillets.

Steps:

• In a microwave-safe bowl, combine butter and preserves. Cover and microwave on high for 45-60 seconds. Stir in the lime juice, garlic and mustard until blended. Cool. Set aside 1 cup for basting and serving., Place salmon fillets in a large resealable plastic bag; add remaining peach mixture. Seal bag and turn to coat. Marinate for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 5 minutes. Spoon half of reserved peach mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Serve with sliced peaches and remaining peach mixture.

Steps:

• In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
• Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

Steps:

• Prepare poacher Pour the Court Bouillon into a fish poacher and set the poacher over two burners on the stove. Lower the rack so it rests on the vegetables (in the court bouillon), then lay salmon on rack (trim the tail if necessary to fit inside). Add enough cool water to cover the fish completely; or, if only a small bit of fish is showing, you can cover it with a piece of parchment paper (cut to fit inside poacher).
• Poach fish Bring the liquid to a simmer over medium-high heat, then immediately reduce heat to medium-low. Check temperature with a candy thermometer and adjust heat so it is between 165° and 180°F (very few bubbles will break the surface but there should be steam coming from the surface). Poach salmon, adjusting heat as necessary to maintain the proper temperature, until an instant-read thermometer inserted into the thickest section registers 130°F (fish will continue cooking off heat). You can also test by inserting a knife into the flesh along the backbone; the flesh should still be slightly translucent and offer little resistance. The cooking time should be about 5 minutes per inch of thickness (once liquid has reached a simmer). Remove poacher from heat and allow it to cool until you no longer see any steam, about 1 hour. Lift the rack with the salmon from the poacher and set it over a large pan (or the sink) to allow the salmon to drain until just cool enough to handle, about 30 minutes.
• Prepare fish for serving Transfer salmon to a clean work surface. Use your fingers and a paring knife to pull and scrape off the skin from the top side of the fish. Use the back of the knife to scrape off any brown areas from the surface. Using two large spatulas, carefully slide the salmon onto a serving platter. At this point, the salmon can be covered with plastic wrap and refrigerated for up to 4 hours.
• Serve Slice the cucumber lengthwise into very thin strips. Arrange the strips diagonally across salmon, spacing them about 1 inch apart, and tuck the ends underneath so they appear to wrap around the fish. Garnish with watercress. Separate into pieces and serve sauce and lemon wedges on the side.
• The salmon is garnished with a mixture of watercress and Upland cress (a member of the mustard family with a sharp, spicy flavor), which are also used in the accompanying sauce. You can find Upland cress (also called English cress or garden cress) at farmers' markets, or use all watercress instead.
• A poacher is just the right size and shape for cooking a large whole fish, such as the salmon in this recipe. For smaller whole fish, a roasting pan fitted with a wire rack can be used instead.
• To make the paper-thin strips of cucumber that appear to wrap around the fish, a mandoline is the best tool. A Japanese-style mandoline, such as Benriner, is inexpensive and sold at most kitchen supply shops. A vegetable peeler can be used instead, but it will not be able to produce the same uniform thickness as the mandoline.
• Peel and finely chop 1 English cucumber, then toss with 1 1/2 teaspoons coarse salt and 1 tablespoon each Champagne vinegar and small (nonpareil) capers that have been rinsed and drained. Set aside for 5 minutes, then stir in 1 cup sour cream and 1/2 cup finely chopped cress (use half watercress and half Upland cress, if you can find it). Season with freshly ground pepper and more salt. Serve immediately, or cover and refrigerate up to 4 hours before serving. Makes about 2 1/4 cups.