Poached Salmon Recipes

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:

• Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
• Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
• Serve garnished with the lemon wedges and parsley.

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:

• Generously season fish with salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet.
• Heat over medium until liquid reaches 150 degrees. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly; remove skin. Serve warm, room temperature, or chilled, with lemon wedges.

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.

Steps:

• Cut each fillet into six serving pieces. Set aside.
• Fill a large fish poacher or roasting pan with enough water to cover the fish when it is added later, and bring the water to a boil. Add the salt, peppercorns, bay leaf, onion, carrot, celery and the sprigs of parsley, and simmer for five minutes.
• Place the butter, lemon juice, white pepper and minced parsley in a mixing bowl. Beat until all the ingredients are well incorporated. Place the mixture on wax paper and roll into the shape of a log. Chill until ready to use.
• Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes. Remove the cheese cloth and drain the fish on paper towels. Serve with the maitre d'hotel butter.

Steps:

• In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
• In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.