SIMPLE POACHED SALMON
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
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
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
MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings plus 3 reserved for
Number Of Ingredients 16
Steps:
- Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
- Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
- Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
- Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
- Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
- To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.
SIMPLE AND HEALTHY POACHED SALMON
Delicious poached salmon with no added oils. Serve with steamed veggies or topped with salsa and a green salad on the side. This method of poaching salmon is from a book of recipes by David Herbert who writes for the 'Weekend Australian' newspaper.
Provided by Jubes
Categories Australian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Lay each salmon fillet onto a piece of aluminum foil skin-side down. Add salt and freshly ground black pepper.
- Wrap each fillet tightly in the foil. Be sure to make an airtight seal. I fold the foil lengthwise and continue to fold along the seam until the fish is firmly wrapped. Fold/roll in each remaining end until the fish is fully enclosed.
- Place the wrapped salmon fillets into a large saucepan and cover completely with cold water. Bring to the boil over a medium heat. Reduce heat and simmer gently for 3 minutes.
- Remove the parcels from the saucepan. Carefully open each parcel and remove the skin from the fish.
- Serve the salmon topped with your choice of toppings such as salsa, pesto, mango salsa, chunky tomato. Serve with a salad or steamed veges.
SIMPLE POACHED SALMON
Provided by Lynn Alley
Categories Slow Cooker Citrus Herb Onion Poach Kid-Friendly Quick & Easy Back to School Dinner Salmon Healthy Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Combine the water and wine in the slow cooker and heat on high for 20 to 30 minutes. Add the onion, lemon, dill, salt, and salmon.
- Cover and cook on high for about 20 minutes, until the salmon is opaque and cooked through according to taste. Serve hot or cold.
PRESSURE-COOKER SIMPLE POACHED SALMON
I love this recipe because it's healthy and almost effortless. The salmon always cooks to perfection and is ready in hardly any time! -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine the first 11 ingredients in a 6-qt. electric pressure cooker; top with salmon. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Remove fish from pressure cooker. Serve warm or cold with lemon wedges.
Nutrition Facts : Calories 270 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 115mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SIMPLE POACHED SALMON RECIPE | EPICURIOUS.COM
Editor's note: The recipe and introductory text below are from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. For more on slow cooking, click here. Poaching salmon, or any fish for that matter, in the slow cooker is a no-brainer. Although it isn't a traditional dish for long, slow cooking, it is one of the things that the low, even temperatures of the slow cooker does well with. Poached salmon, needing no oil to cook, makes a light lunch paired with lemon rice, steamed vegetables, and salad, or a sumptuous dinner with herbed mashed potatoes and grilled vegetables.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Combine the water and wine in the slow cooker and heat on high for 20 to 30 minutes. Add the onion, lemon, dill, salt, and salmon.
- Cover and cook on high for about 20 minutes, until the salmon is opaque and cooked through according to taste. Serve hot or cold.
- Reprinted with permission from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. © 2003. Ten Speed Press.
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