Best Cold Poached Salmon With Fennel Relish Recipes

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COLD-POACHED SALMON WITH CUCUMBER SALAD



Cold-Poached Salmon with Cucumber Salad image

This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve this Cold-Poached Salmon with Cucumber Salad for a simple but sophisticated spring or summer lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Yield Serves 8 to 10

Number Of Ingredients 11

1 (3- to 4-pound) skinless salmon filet, bones removed
2 carrots, peeled and chopped
2 ribs celery, chopped
2 shallots, halved and sliced
1 bulb fennel, trimmed and chopped
1 leek, trimmed and chopped
1 tablespoon pink peppercorns
1 cup white wine, such as pinot blanc
Cucumber and Onion Salad, for serving
Honey Mustard Mayonnaise, for serving
Rye bread, for serving

Steps:

  • Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
  • Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
  • Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.

COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES



Cold-Poached Salmon Nicoise Salad with Crispy Potatoes image

Provided by Valerie Bertinelli

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

1 cup dry and crisp white wine
1 tablespoon Dijon mustard
5 sprigs fresh dill
2 lemons, 1 sliced in half, the other sliced into thin rounds
1 pound salmon, pin bones removed, skin intact
Kosher salt and freshly ground black pepper
1/3 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh dill fronds
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 pound baby Yukon gold potatoes
Kosher salt and freshly ground black pepper
4 large eggs
1/2 pound haricot vert or thin green beans, trimmed
1/4 cup olive oil
1 large head frisee lettuce, cut into bite-size pieces (about 5 cups)
1 romaine heart, cut into bite-size pieces (about 3 cups)
1 cup cherry tomatoes, sliced in half
1/2 cup pitted kalamata olives, sliced in half

Steps:

  • For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
  • For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
  • For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
  • Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
  • Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
  • To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

COLD POACHED SALMON



Cold Poached Salmon image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups water
1/4 cup white wine vinegar
1/4 cup dry white wine
2 bay leaves
1 teaspoon whole white peppercorns
1 teaspoon dried thyme
1 small onion, peeled and chopped
1 carrot, washed and chopped
2 stalks celery, washed and chopped
1 leek, washed and chopped
4 five-ounce fresh salmon filets, all skin and bones removed

Steps:

  • Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve. Serve with herb mayonnaise or vinaigrette.;

SALMON WITH FENNEL



Salmon with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 10 to 15 servings

Number Of Ingredients 10

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10 pound) fresh salmon

Steps:

  • Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
  • Preheat the oven to 500 degrees F.
  • Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
  • Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
  • Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
  • Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
  • Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

COLD POACHED SALMON WITH FENNEL RELISH



Cold Poached Salmon with Fennel Relish image

Categories     Fish     Herb     Poach     Low Carb     Low Fat     Salmon     Fennel     Cucumber     Radish     Bon Appétit

Yield Serves 2

Number Of Ingredients 11

3 cups water
1/2 cup dry white wine
1 teaspoon fennel seeds, coarsely chopped
1 bay leaf
2 4-ounce 1-inch-thick salmon fillets
1 cup chopped peeled seeded cucumber
1/2 cup chopped fennel
1/2 cup chopped green onion
1/3 cup chopped radish
1 1/2 tablespoons light sour cream
1 tablespoon Dijon mustard

Steps:

  • Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes. Strain. Return liquid to same pan and bring to boil. Turn off heat. Add salmon and cook 5 minutes per side. Using slotted spatula, transfer salmon to baking sheet. Cover and refrigerate. (Can be made 1 day ahead.)
  • Combine remaining ingredients in small bowl. Season to taste with salt and pepper. Cover and refrigerate.
  • Place salmon on plates. Spoon relish over salmon and serve.

FENNEL-OLIVE RELISH



Fennel-Olive Relish image

This simple relish provides a briny crunch in the Crisp Grilled Salmon With Fennel-Olive Relish. Reserve the fennel fronds for garnishing the salmon, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Yield Makes about 1 cup

Number Of Ingredients 8

1/2 small fennel bulb, cored and finely diced (about 1 cup)
10 large brine-cured green olives, such as Castelvetrano or Cerignola, pitted and chopped (1/2 cup)
1/4 cup finely diced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 dried chile de arbol, stemmed and crumbled
Coarse salt

Steps:

  • Combine first seven ingredients in a bowl. Season with salt.

SIMPLE POACHED SALMON



Simple Poached Salmon image

A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 6

2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
Coarse salt
4 skinless salmon fillets (6 ounces each and about 1 inch thick)

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.

Nutrition Facts : Calories 277 g, Fat 12 g, Protein 39 g

POACHED SALMON, LEEK, AND FENNEL SOUP



Poached Salmon, Leek, and Fennel Soup image

Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful liquid.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

3 leeks, white and light-green parts only
1 tablespoon extra-virgin olive oil
3 carrots, peeled and cut into 1/4-inch-thick slices
1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish
2 celery stalks, cut crosswise into 1/4-inch slices
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
One 14 1/2-ounce can fat-free vegetable stock
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
One 1-pound salmon fillet, skin removed, cut into 1-inch cubes
1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips

Steps:

  • Slice leeks crosswise into 1/4-inch coins. Place in bowl of cold water; move leeks with fingers so sand falls to bottom. Lift leeks from water with fingers or slotted spoon, and drain; set aside.
  • Heat oil in a saucepan over medium heat. Add leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.

Nutrition Facts : Calories 177 g, Cholesterol 42 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 202 g

COLD POACHED SALMON WITH DILL MUSTARD SAUCE



Cold Poached Salmon With Dill Mustard Sauce image

The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.

Provided by Nigella Lawson

Categories     seafood, main course

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 15

1 small bunch fresh dill
1 whole salmon (wild, if possible), about 6 pounds, cleaned and scaled (or substitute a center-cut section of a larger salmon)
1 tablespoon salt
2 tablespoons sugar
2 teaspoons yellow mustard seeds
1 teaspoon black peppercorns
1 onion, peeled and quartered
3 tablespoons Dijon mustard
2 tablespoons light brown sugar
1 cup sour cream
3 tablespoons white wine vinegar
3 tablespoons chopped dill
1/2 teaspoon salt, or as needed
1 generous bunch dill
2 lemons, cut into wedges

Steps:

  • To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
  • To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
  • To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
  • Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.

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