Time 25m Yield 4 Number Of Ingredients 7 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.
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.
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.
Time 20m Yield 4 servings Number Of Ingredients 6 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.
Time 20m Yield 4 Number Of Ingredients 9 Steps:
Prepare the poaching liquid: Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat. Add the salmon: Sprinkle the salmon fillets with a little salt. Place salmon fillets, skin-side down on the pan, and cover. Cook and serve the salmon: 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 on the side.
Yield Serves 4 Number Of Ingredients 8 Steps:
In a small pan, arrange fillets in a single layer. Cover with water until fillets are just submerged. Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns, and wine. Bring to a boil, season with salt, then turn off heat; add fillets skin-side down, and cook, covered, until slightly underdone in the center, about 10 minutes per inch of thickness. Reserve the poaching liquid and, once cool, combine with fillets.
Time 20m Yield 4 Number Of Ingredients 3 Steps:
Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
Time 25m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Place filet, skin side down, in a small stock pot. Pour enough water over to cover the salmon by about two inches. Place pot on high heat until just beginning to boil. Remove salmon from water and pat dry. Sprinkle with Kosher salt and pepper to taste. This goes great with a little garlic mayonnaise or a vinaigrette.
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.
Yield 1 serving Number Of Ingredients 6 Steps:
Fill a pan with enough water to submerge a fillet. Bring the water to a simmer. Add salt, peppercorns, sliced lemon, and thyme to water. Add salmon, cover the pan, and cook for 20 minutes. Remove salmon from pan, and season with salt, pepper, and fresh lemon. Enjoy!
Time 40m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Split salmon lengthwise, and lay one half on a sheet of heavy-duty aluminum foil. Split the spring onions lengthwise. Place the onions, tarragon and parsley on the salmon. Top with other half of the fish. Slice lemon thinly and lay slices over top of salmon. Dot with butter. Sprinkle with white wine. Wrap foil loosely around the salmon, sealing the package tightly by folding over several times; this prevents steam from escaping. Place salmon packet on a cookie sheet and bake 30 minutes. Remove from oven and set aside to cool, but do not open packet until ready to serve or to use.
Time 50m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Place salmon steaks in a large skillet with water, salt and vinegar [the water should come 1/2 up the side of the salmon]. Turn on heat and keep just under a boil for 10 minutes. Turn steaks and cook, simmering, for another 10 minutes. Remove steaks and take off skin and remove bones on the inside. Add dill, chopped scallions, lemon juice and peanut oil to water. Cook on medium heat until reduced to a sauce - 5-10 minutes. Place salmon steak on plate. Mold cooked rice in a 1/2 cup measuring cup and unmold on plate. Top rice with spinach. Pour sauce over spinach. And serve.
More about “easy poached salmon recipes”
Time 30m Yield Twelve servings Number Of Ingredients 11 Steps:
Cut each fillet into six serving pieces. Set aside. Fill a large fish poacher or roasting pan with enough water to cover the fish when it is added later, and bring the water to a boil. Add the salt, peppercorns, bay leaf, onion, carrot, celery and the sprigs of parsley, and simmer for five minutes. Place the butter, lemon juice, white pepper and minced parsley in a mixing bowl. Beat until all the ingredients are well incorporated. Place the mixture on wax paper and roll into the shape of a log. Chill until ready to use. Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes. Remove the cheese cloth and drain the fish on paper towels. Serve with the maitre d’hotel butter.
