Quick Poached Salmon With Cucumber Sauce 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:

• Preheat oven to 200C or 180C fan forced.
• Place salmon in a baking dish and pour over stock and season, cover with foil and bake for 10 to 15 minutes o until just cooked through.
• Remove from oven and cool salmon in stock for 10 minutes.
• Remove the salmon from the stock.
• Add sour cream, cucumber, wine and tarragon to stock and whisk to combine, season and transfer to a jug.
• Meanwhile steam potato over a saucepan of simmering water for 8 to 10 minutes or until tender.
• Place salmon and potato on plates and top salmon with cucumber sauce and tarragon leaves and drizzle oil over potatoes and season and serve.

Steps:

• Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
• 1 English cucumber, unpeeled, roughly chopped
• Fronds from 1 bunch dill (about 1 cup)
• 1/2 small red onion
• 2 large lemons, juiced
• 1/3 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1/3 cup yogurt
• Salt and freshly ground black pepper
• Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
• Serve poached salmon with side of sauce.

Steps:

• Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
• Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
• Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.

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.

Steps:

• For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Steps:

• Make a Court-Bouillon: Pour 6 quarts cold water into a large stockpot. Add carrots, celery, leek, vinegar, lemon, bay leaves, thyme, salt, and peppercorns. Bring to a boil, and cook 30 minutes. Pour into a fish poacher, and set aside until lukewarm, about 45 minutes.
• Set fish poacher on stove over two burners. Lower rack so it rests on vegetables; place salmon on rack (remove tail if needed). Add enough water to cover.
• Bring to a simmer over medium-high heat; immediately reduce heat to medium-low. Poach salmon 10 minutes per inch of thickness or until an instant-read thermometer inserted into thickest point registers 130 degrees. Remove poacher from heat; let cool until no longer steaming, about 1 hour. Refrigerate salmon in court-bouillon overnight.
• Lift salmon on rack from the court-bouillon, and set over a large pan or sink; let drain 30 minutes. Transfer salmon to a clean work surface. Cut through skin near head, and pull skin off top side of fish. Use the back of a knife to scrape off any brown flesh from surface. Using tweezers, pull out bones along back. Slide salmon onto a serving platter. Salmon can be refrigerated, covered with plastic wrap, up to 4 hours before serving.
• To serve, cut cucumber lengthwise into very thin strips using a mandoline or vegetable peeler. Arrange strips diagonally across salmon, spacing 1 inch apart. Garnish with remaining cucumber, cress, and chives. Serve with sauce.

Steps:

• In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes., Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.

Steps:

• For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
• Reduce heat and simmer for 10 minutes.
• Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
• To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
• To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.