Poached Salmon Recipe Biography
Source(google.com.pk)Recipe 1: Poached salmon
Ingredients:
1/2 cup dry white wine
2 dried bay leaves
1/2 teaspoon whole black peppercorns
1 medium lemon, thinly sliced
4 (200g each) salmon fillets, skin on
Steamed chat potatoes and Salad leaves, to serve
Method:
1. Place wine, bay leaves, peppercorns, lemon and 2 litres cold water in a large, deep frying pan over medium heat. Bring to a gentle simmer.
2. Reduce heat to low. Add salmon. Cook, covered, for 10 minutes or until just cooked through. Using a spatula, remove salmon from liquid.
3. Serve with potatoes and salad leaves.
Recipe 2: Poached Salmon II
Ingredients:
1/2 cup dry white wine
1/2 cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 1/2 teaspoons dried parsley
1 1/2 teaspoons chopped garlic
salt and pepper to taste
Directions:
1. Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
2. Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
3. Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
Recipe 3: Poached Salmon Recipe
Ingredients:
1 to 1½ pounds salmon fillets, pin bones removed
Salt
½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
1 shallot, peeled and thinly sliced or a few thin slices of onion
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
Freshly ground black pepper
A few slices of fresh lemon to serve
Directions:
1. Sprinkle the salmon fillets with a little salt. Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
2. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper and a slice or two of lemon.
Recipe 4: Quick Poached Salmon with Dill Mustard Sauce
Ingredients:
1/2 cup plain yogurt
1/4 cup Dijon mustard
1 tablespoon honey
1/4 cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
1/2 cup water
1/4 cup chopped shallots
Recipe 5: Poached Salmon with Lemon Mint Tzatziki
Ingredients:
2 cups dry white wine
2 cups water
2 bay leaves
2 sprigs flat-leaf parsley
2 lemons, unpeeled, sliced
1 (2 pound) salmon fillet with skin
1 scallion, top only, thinly sliced
1 cup Lemon Mint Tzatziki, recipe follows
1 cup non-fat yogurt
1 English cucumber
1 teaspoon olive oil
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon lemon zest
1 tablespoon finely chopped mint leaves
Salt and pepper
Directions:
1. Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
2. Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
3. Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
4. To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.
5. Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
6. Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.
Recipe 6: Simple Poached Salmon
Ingredients:
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)
Directions:
1. 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.
2. 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.
Recipe 7: Cold Poached Salmon
Ingredients:
3 cups dry white wine
1 small onion, chopped
3 celery ribs, chopped
1 tablespoon whole black peppercorns
3 parsley sprigs
One 3-pound fillet fatty salmon, pin bones removed
6 thin lemon slices, for garnish
12 thin cucumber slices, for garnish
2 cups plain Greek yogurt
1/3 cup finely diced seeded cucumber
1/4 cup finely diced red onion
1 garlic clove, minced
2 tablespoons fresh lime juice
3 tablespoons minced capers
3 tablespoons minced cilantro
3 tablespoons minced dill
1 tablespoon ground cumin
Kosher salt
Freshly ground white pepper
Directions:
1. In a fish poacher or a pot large enough to hold the salmon, combine the wine, onion, celery, peppercorns and parsley. Add 3 inches of water and bring to a boil. Add the salmon fillet (it should be fully submerged) and bring the water to a simmer. Cover and simmer gently over low heat until the salmon is just cooked through, about 8 to 9 minutes. Turn off the heat and let stand for 5 minutes.
2. In a medium bowl, combine all of the ingredients and mix well.
3. Using 2 spatulas, carefully transfer the salmon fillet to a large platter. Dab off any white bits and let stand at room temperature for 15 minutes. Cover loosely with plastic wrap and refrigerate until cool.
4. Garnish the salmon with the lemon and cucumber slices and serve with the raita.
Recipe 8: Poached Salmon with Corn and White Wine-Butter Sauce
Ingredients:
4 medium zucchini (1 1/2 pounds), coarsely shredded
Salt
2 tablespoons extra-virgin olive oil
3 medium shallots—2 finely chopped, 1 halved
Freshly ground pepper
2 3/4 cups dry white wine
1 cup fresh corn kernels
2 lemon thyme sprigs
1 bay leaf
Four 6-ounce skinless salmon fillets
1 stick cold unsalted butter, cut into tablespoons
1/4 cup thinly sliced basil leaves
Directions:
1. Set a colander over a bowl. Add the zucchini to the colander and toss with 1 teaspoon of salt. Let stand for 20 minutes. Squeeze the zucchini dry.
2. In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add 1/4 cup of the wine and cook until evaporated, about 2 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.
3. In a large, nonreactive saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot and 2 cups of water and bring to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook at a bare simmer over low heat, turning once, about 6 minutes. Transfer the salmon to a plate and pat dry with paper towels. Discard the poaching liquid.
4. Add the remaining 1/2 cup of wine to the saucepan and bring to a simmer. Whisk in the butter, 1 tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and transfer to plates. Nestle the salmon into the vegetables, top with the butter sauce and serve.
Poached Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Poached Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Poached Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Poached Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Poached Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Poached Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Poached Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Poached Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Poached Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Poached Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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