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 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 30m Yield 24 Number Of Ingredients 8 Steps:
In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender. In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce. Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.
Time 15m Number Of Ingredients 9 Steps:
Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon with water about 1/4 of the way to the top. Add the vinegar, honey, and salt. Whisk to combine. Carefully lower the salmon fillets into the pan in a single layer. Add more water so that they are just barely covered. Scatter the dill, peppercorns, and bay leaf over the top. Bring the water to a gentle boil over medium-high heat. Simmer the salmon, adjusting the heat as needed so that you maintain a steady simmer but not a rapid boil. Let cook 2 minutes. Check the temperature of the salmon using an instant read thermometer. It should be around 135 to 140 degrees F, no more (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). If needed, cook it 1 to 2 minutes more. DO NOT overcook or your salmon will be dry. With a wide spatula, gently lift the poached salmon out of the water and place it on a plate (discard the poaching liquid). Cover and let rest 4 minutes. Enjoy hot, sprinkled with additional chopped dill, cracked black pepper, and a squeeze of lemon as desired.
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 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.
Time 18m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a 12 inch saute pan with a lid combine soy sauce, brown sugar, ginger and star anise. Bring to a boil and reduce heat to a simmer. When at a very gentle simmer, add the salmon, skin side down (liquid should almost cover the fillets). Slosh liquid over the fillets and cover the pan. Poach for 6- 8 minutes, salmon should be medium rare in center. Remove fillets and keep warm. Bring liquid to a boil and reduce to half (should be light& syrupy). Spoon some sauce on plate and put fillet on top. Drizzle a little sauce on fillets and garnish with chives or scallions.
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.
Time 35m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.
Time 15m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Put water in a poaching dish or pan – add enough to partially cover the salmon. Add lemon juice, black peppercorns, and salt, then mix. Bring to boil, reduce to simmer, and add salmon. Cover and cook for 10 minutes. Remove salmon and drain.
