Riesling 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 saute pan just large enough to hold the salmon in a single layer, combine the wine, water, star anise, and peppercorns.
• Bring to a boil over medium heat, decrease heat to low, and simmer for 5 minutes.
• Using a spatula, carefully slip the salmon into the pan, cover, and poach until almost opaque throughout, or an instant-read thermometer inserted in the center reads 125-130°, about 8 minutes.
• Transfer the salmon to warmed dinner plates or shallow pasta bowls.
• Drizzle each piece with a little olive oil and sprinkle some chopped cilantro on top.
• Taste poaching liquid and season lightly with salt and pepper.
• Spoon a couple of tablespoons of the poaching liquid around each fillet and serve immediately.

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.