OVEN POACHED SALMON WITH DILL SAUCE AND CUCUMBER
Pretty Poached Salmon with a flavorful Cucumber-Dill Sauce - the perfect make ahead entrée for a festive luncheon or dinner party.
Provided by Lee Clayton Roper
Categories Fish
Number Of Ingredients 16
Steps:
- Peel, seed and grate the cucumbers. Place in a dish cloth, roll up and squeeze/ring out as much moisture as possible. Set aside.
- In a medium mixing bowl, whisk together the mayonnaise, sour cream, mustard and lemon juice. Stir in chopped dill and chives. Remove grated cucumber from cloth and stir into mayonnaise mixture, along with the salt and pepper.
- Cover and refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees.
- Cut a piece of cheesecloth large enough to wrap the salmon completely. Line a glass baking dish large enough to hold the salmon in one layer with the cheesecloth. Lay salmon fillet(s) on cheesecloth.
- Spread lemon slices over top of salmon. Top with sliced onions. Scatter peppercorns over the top. Place bay leaves evenly on top. Fold over cheesecloth to cover completely and tuck in sides. Pour wine over the top. Bake for 30 to 40 minutes, or until an instant read thermometer inserted in the thickest part of the fillet reaches around 125 to 130 degrees.
- Using two large flat spatulas, carefully remove fish from pan and place on a cutting board to cool. Once cool, wrap in plastic wrap and refrigerate.
- When ready to serve, remove cheesecloth, bay leaves, onions and peppercorns. Carefully remove lemon slices and set aside. With a damp paper towel, gently wipe off any white residue on top of salmon. (It's coagulated protein and it's fine to eat, it just doesn't look pretty!) Using two large flat spatulas, move salmon to a serving platter.
- Wipe any white residue off of lemon slices; arrange decoratively on top of cooked salmon (see photo). Garnish with fresh dill. Place cucumber sauce in a bowl and serve on the side.
EASY POACHED SALMON
In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
POACHED SALMON WITH CUCUMBER SAUCE
I'm on orders to eat fresh salmon at least once a week or preferably two or three times so always on the lookout for something fresh and easy and this recipe from Australian Good Food seems to fit the bill.
Provided by ImPat
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
DAD'S POACHED SALMON WITH CUCUMBER SAUCE
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.
POACHED SALMON WITH CUCUMBER SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
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.
POACHED SALMON FILLETS WITH CREAMY HERBED CUCUMBER SAUCE
Poaching salmon for any occasion just got tastier thanks to a delicious cucumber sauce.
Provided by Sheri Castle
Time 4h40m
Number Of Ingredients 21
Steps:
- Coarsely grate cucumbers using large holes of a box grater. Line a fine mesh strainer with cheesecloth, and place strainer in a bowl. Place grated cucumbers in prepared strainer, and toss with 1 teaspoon of the salt. Place in refrigerator; drain at least 4 hours or up to 12 hours.
- Meanwhile, stir together 6 cups cold water and 6 tablespoons of the salt in a large, shallow dish until salt dissolves. Add salmon fillets in a single layer. Refrigerate, uncovered, 1 hour.
- Remove salmon from shallow dish; discard salt water. Working in batches, if needed, arrange salmon in a single layer in a large, shallow Dutch oven or a large, nonreactive skillet with a tight-fitting lid. Add wine, onion, celery, carrot, lemon juice, dill sprigs, parsley sprigs, pickling spice, and peppercorns. Add enough cold water to submerge salmon (about 4 cups). Cook over medium until an instant-read thermometer inserted in cooking liquid reaches 175°F, 8 to 10 minutes. Remove from heat; cover and let stand 10 minutes. Using a long spatula, lift salmon to remove from liquid. Pat salmon dry. Repeat poaching process with remaining salmon. Discard poaching liquid and solids in Dutch oven.
- Arrange salmon on a serving platter. Cover and refrigerate until chilled, at least 2 hours or up to 12 hours.
- Meanwhile, place yogurt, chives, lime juice, oil, mustard, sugar, pepper, and remaining ¼ teaspoon salt and 3 tablespoons each chopped parsley and dill in a food processor or blender. Process until smooth, about 30 seconds. Transfer to a bowl. Cover and refrigerate until ready to serve.
- Remove cucumbers from refrigerator, and squeeze to remove liquid; discard liquid. Stir ⅔ cup squeezed cucumbers into yogurt sauce; reserve remaining squeezed cucumbers for garnish. Remove and discard salmon skin. Dollop salmon with sauce; garnish with lemon zest and squeezed cucumbers.
QUICK POACHED SALMON WITH DILL MUSTARD SAUCE
This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.
Provided by Karena
Categories Seafood Fish Salmon
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g
SALMON WITH CUCUMBER SAUCE
A thick and creamy white sauce with chopped cucumber tops broiled salmon fillets in this tasty main dish from Shirley Glaab of Hattiesburg, Mississippi. Special enough for company, it also makes a fast weeknight supper.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1-1/2 cups sauce).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 343 calories, Fat 32g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 227mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
POACHED SALMON WITH CUCUMBER, CRESS, AND CAPER SAUCE
Poached salmon makes an impressive entree on any holiday table, especially when adorned with chive blossoms, cucumber ribbons, and snippets of cress.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 14
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.
SIMPLE POACHED SALMON
I love this recipe because it's healthy and almost effortless. And the salmon always cooks to perfection! -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 272 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 115mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
POACHED SALMON WITH CUCUMBER-DILL SAUCE
From "The South Beach Diet" copyright 2003. (Save 2 fillets to use in Poached Salmon Spinach Salad for tomorrow's lunch.)
Provided by WendyMaq
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 222.3, Fat 4.2, SaturatedFat 0.8, Cholesterol 59.9, Sodium 147.8, Carbohydrate 7.7, Fiber 1, Sugar 3.1, Protein 24.2
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