Best Aquavit Poached Salmon With Leeks And Dill Recipes

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EASY SKILLET-POACHED SALMON



Easy Skillet-Poached Salmon image

Delicious warm or at room temperature, this poached salmon only takes 30 minutes and can be made ahead so it's a hit with savvy home entertainers. Try it with Miso Aioli or Gingery Tomato-Basil Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 8

1 1/4 pounds skin-on salmon fillet, preferably wild Alaskan
Kosher salt and freshly ground pepper
1 small leek, trimmed, halved lengthwise, cut into 3-inch pieces, and well washed
1 celery stalk, cut into 3-inch pieces
1 fresh bay leaf
1/2 lemon, thinly sliced into rounds, plus wedges for serving
1 tablespoon whole black peppercorns
1/2 cup dry white wine, such as Sauvignon Blanc

Steps:

  • Generously season fish with salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet.
  • Heat over medium until liquid reaches 150 degrees. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly; remove skin. Serve warm, room temperature, or chilled, with lemon wedges.

POACHED SALMON WITH LEEKS



Poached Salmon with Leeks image

When you think of one-pot meals, hearty dishes like chili probably come to mind. Nothing wrong with chili, but this quick fish dinner is a great change of pace when you're in the mood for something that seems a bit fancier. Add a baguette to complete the meal.

Yield 4 servings

Number Of Ingredients 4

2 tablespoons butter
8 cups chopped leaks, well-rinsed
2 cups chicken broth
24 ounces salmon, cut into 4 strips

Steps:

  • Trim the roots and leaves from the leeks, leaving the soft white stem. Chop the stem into sections and place in a colander over the sink, or in a bowl of water. Rinse the leeks very thoroughly, these are notoriously grainy vegetables and you don't want the dirt to end up in your food, and pat dry. In a straight edge sauté pan with a lid over medium heat add the butter and allow to melt. Then add the leeks and sauté until tender. About 8 minutes.
  • Once the leeks are tender pour in the chicken broth until it just covers the leeks. If you need a little more broth than the 2 cups called for, add a little more bit by bit. Then, add the salmon steaks on top, making sure they are separated a little. If there is skin on the salmon, place the skin side up so that the fish is resting directly on the leeks.
  • Turn up the heat so that the broth is simmering. Place the lid on the pan and cook the salmon for 8 minutes. After that, check to make sure the steaks are cooked through. If not, continue cooking for 1-2 more minutes.
  • Divide the leeks between two plates. Serve one salmon steak on top of each bed of leeks. Sprinkle with salt and pepper to taste.

POACHED SALMON WITH DILL SAUCE



Poached Salmon with Dill Sauce image

Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 cups water
1 cup white wine or reduced-sodium chicken broth
1 medium onion, chopped
1/4 cup chopped celery
4 salmon fillets (4 ounces each)
SAUCE:
1/4 cup reduced-fat sour cream
1/4 cup plain yogurt
2 teaspoons snipped fresh dill
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce

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.

Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

DILL POACHED SALMON



Dill Poached Salmon image

This poached salmon is a family favorite and its easy to do. I suggest serving rice and a veggie with this meal.

Provided by RH

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 4

Number Of Ingredients 3

4 (4 ounce) fillets salmon
2 cups chicken stock
1 bunch fresh dill tied with kitchen twine

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.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 1 g, Cholesterol 74.1 mg, Fat 10.9 g, Fiber 0.2 g, Protein 25.8 g, SaturatedFat 2.2 g, Sodium 405.3 mg, Sugar 0.3 g

POACHED SALMON WITH SAUTEED LEEKS AND LEEK-CREAM SAUCE



Poached Salmon With Sauteed Leeks and Leek-Cream Sauce image

Provided by Fran Schumer

Categories     dinner, project, main course

Time 1h

Number Of Ingredients 12

3 pounds of julienned leeks, white and pale green portions
2 tablespoons unsalted butter
1 cup dry white wine
1/2 cup heavy cream
2 tablespoons olive oil
1 onion cut into quarters
2 stalks celery cut in big pieces
1/4 bunch of fresh parsley
2 sprigs of fresh thyme
3 bay leaves
2 1/2 pounds fillet of salmon without skin
salt and pepper to taste

Steps:

  • Reserve 1 1/2 cups of leeks and saute the rest with butter and oil on low heat until cooked. Do not brown. Saute for about 15 minutes. Season with salt and pepper. Keep warm.
  • In non-reactive pan, combine white wine and reserved leeks and cook until only two tablespoons remain. Add cream and reduce until it reaches sauce consistency. Season with salt and white pepper. Pass through strainer and keep warm.
  • Prepare the court-bouillon by filling a stock pot with about 5 inches of cold water. Add onions, celery, parsley, thyme, bay leaves and one tablespoon of salt. Boil for 15 minutes.
  • Make six thick scaloppines of salmon. (You can omit this step and slice the salmon into six filets. If so, skip next step and double cooking time.) Roll each scaloppine into shape of cone and fasten with toothpicks. Reduce heat of court bouillon to almost boiling. Carefully submerge fish in water and cook about 2 minutes. Make sure insides are pink.
  • Make mountain of sauteed leeks in center of plate. Place fish cones (or filets) on top of mountain and spoon the sauce on it and around plate.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams

SALMON, ASPARAGUS, AND LEEK IN PARCHMENT



Salmon, Asparagus, and Leek in Parchment image

Cooking fresh salmon en papillote (that is, in parchment) is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter -- and it's pretty much impossible to dry the salmon out with this cooking method.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 7

1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias
1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild
1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
  • Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
  • Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.

Aquavit Poached Salmon with Leeks and Dill Recipes

Aquavit poached salmon with leeks and dill is a classic Nordic dish that is savory, healthy, and nutritious. This mouth-watering recipe has become a favorite in many households around the world. The combination of the tangy and aromatic flavors of the aquavit and dill with the succulent and flaky texture of the salmon makes for a perfect meal.
Ingredients
The recipe requires a few simple ingredients, which can be sourced easily from any grocery store: - Fresh salmon fillet - Leeks - Fennel - Aquavit - Dill - Salt - Pepper - Olive oil
Preparation
To create this dish, you must first prepare the poaching liquid, which consists of aquavit, water, and seasonings. In a large pot, combine these ingredients and bring to a simmer. Then, add the salmon fillet to the pot, making sure it is fully submerged in the poaching liquid. While the salmon is poaching, prep the leeks and fennel by washing and chopping them. In a separate skillet, sauté them over medium-high heat with olive oil, salt, and pepper, until they are softened and lightly browned. Once the salmon is cooked through, remove it from the poaching liquid and set aside. Strain the poaching liquid to remove any solids and set aside.
Serving
To serve, place the sautéed leeks and fennel on a plate and top with a portion of the poached salmon. Drizzle with the reserved poaching liquid and garnish with dill sprigs.
Benefits of Aquavit Poached Salmon with Leeks and Dill
This recipe is not just delicious – it also offers several health benefits. Salmon is rich in omega-3 fatty acids, which have been shown to reduce inflammation, improve brain function, and help prevent heart disease. Leeks and fennel are also packed with nutrients such as vitamin C, fiber, and potassium, which strengthen the immune system, improve digestion, and regulate blood pressure. Overall, aquavit poached salmon with leeks and dill is an incredibly flavorful and nourishing dish. Its simplicity makes it an ideal recipe for those who want a tasty and healthy meal that is easy to prepare. Whether enjoyed for lunch, dinner, or even brunch, this dish is sure to satisfy and impress.
Aquavit is a traditional Scandinavian distilled spirit that is commonly used to flavour fish dishes. One of the most popular ways to incorporate aquavit into a meal is by poaching salmon in it. Aquavit poached salmon is a dish that is flavourful, healthy, and easy to make. The dish involves cooking fresh salmon fillets in a seasoned broth made of aquavit, leeks and dill to infuse the fish with a mild, but pleasant flavour. Here are some valuable tips for making the perfect aquavit poached salmon with leeks and dill recipes.

Tip 1: Choose Fresh and High-Quality Ingredients

The key to any great dish is choosing fresh and high-quality ingredients. For the aquavit poached salmon with leeks and dill recipe, start by selecting the freshest salmon fillets possible. Look for bright and vibrant pink or red meat, and ensure that the skin is smooth and shiny. Choosing a good quality salmon will make all the difference when it comes to flavour and texture.
Tip 2: Marinate the Fish
Marinating the salmon fillets in advance is an excellent way to enhance the flavour of the fish. To do this, place the fillets in a shallow dish and pour in the aquavit mixture to cover them completely. Cover the dish with cling film and place it in the fridge for at least 30 minutes. The longer the fish marinates, the better the flavour will be.
Tip 3: Use the Right Amount of Aquavit
When making aquavit poached salmon with leeks and dill, it's essential to use the right amount of aquavit. Too much aquavit will overpower the fish, while too little will not provide enough flavour. It's recommended to use roughly 2 cups of aquavit for every 4-6 salmon fillets, depending on the size of the fish.
Tip 4: Use a Low-Sodium Broth
The broth is the foundation of the dish, so it's important to choose the right one. For the aquavit poached salmon with leeks and dill recipe, it's best to use a low-sodium broth to avoid overpowering the delicate flavour of the salmon. A homemade chicken or vegetable broth can also be used to make the dish more flavourful.
Tip 5: Do Not Overcook the Fish
One of the biggest mistakes people make when cooking salmon is overcooking it. Overcooked salmon will be dry and tough, so it's important to keep an eye on the fish while it's poaching. Salmon fillets usually cook in about 10-12 minutes. To test if the fish is cooked, gently insert a toothpick in the thickest part of the fillet. If the toothpick comes out clean, the fish is done.
Tip 6: Add Leeks and Dill
Leeks and dill are the perfect flavouring agents for aquavit poached salmon. The leeks provide a mild, sweet flavour and add a lovely texture to the dish, while the dill adds a fresh and aromatic taste. When preparing the dish, ensure that you cut the leeks into thin strips so that they cook evenly.
Tip 7: Serve with a Light Side Dish
To complement the delicate flavour of the aquavit poached salmon with leeks and dill, serve the dish with a light and healthy side dish. A simple salad with mixed greens, cherry tomatoes and a light vinaigrette is a great option. A side of roasted vegetables or grilled asparagus is also a fantastic way to round out the meal.

Conclusion

Preparing aquavit poached salmon with leeks and dill is a delightful way to create a healthy and flavourful meal. By choosing the best ingredients, marinating the fish, using the right amount of aquavit and broth, not overcooking the fish, and adding leeks and dill, you can make the perfect dish that is sure to impress family and friends. Remember to serve the dish with a light and healthy side dish to complete the meal.

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