Best Cold Poached Salmon With Herb Mayonnaise Recipes

POACHED FILET OF SALMON WITH HERB MAYONNAISE

Steps:

• Combine all ingredients except salmon in medium saucepan. Simmer for about 15 minutes. Carefully place salmon, skin side down, in liquid. The liquid should completely cover the fish. Poach salmon until done, about 10 to 15 minutes, depending on the size of the fish. When salmon is cooked, carefully remove it from the poaching liquid and let cool about 30 minutes. Serve chilled with Herb Mayonnaise.
• In food processor, combine all ingredients until smooth, about 2 minutes. Refrigerate until ready to serve.

COLD POACHED SALMON

Steps:

• Heat olive oil in large skillet. Add onion and garlic. Cook until soft.
• Add remaining herbs and lemon. Cook an additional minute or so to release the flavors.
• Add water, salt and pepper.
• Bring to a boil and simmer 15 minutes or until flavors are fully infused. Reduce heat to a simmer.
• Immerse salmon into poaching liquid - skin side down. Do not flip during cooking - it will crumble your fish. Cook fish about 8-12 minutes depending on thickness. Remove from liquid and place on tray. Slide spatula between salmon and skin to remove.
• Chill for at least 3 hours before serving.
• Serve with fresh cucumber if desired.

COLD POACHED SALMON WITH TOMATO AND HERBS

Steps:

• To poach salmon, preheat oven to 350 degrees F. Season salmon all over with salt and pepper. Bring stock or juice to a boil in a large ovenproof skillet. Add fish, so they are barely touching, and bring liquid back to a boil. Turn fish over, then cover with a piece of parchment paper coated with olive oil. Transfer to oven and bake 5 minutes. Turn fish over, cover again, and bake an additional 2 minutes. (Drain and reserve the liquid in the pan for use as stock.) Transfer fish to a platter, cover with plastic wrap, and chill until serving time.
• To make dressing, remove stems and finely chop all herbs. If these fresh herbs are not available, substitute chives, mint, marjoram, or chervil. Watercress or the bright yellow leaves inside celery stalks are also preferable to dried herbs. Mix all ingredients in a small bowl, and reserve in refrigerator.
• To serve, arrange each fillet on a lettuce lined serving plate. Spoon on tomato and herb mixture. We like to serve with various garnishes such as radishes, sliced avocado, pickles or olives around the salmon.

COLD POACHED SALMON

Steps:

• Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve. Serve with herb mayonnaise or vinaigrette.;

COLD POACHED SALMON WITH HERB MAYONNAISE

Steps:

• 1. Heat all ingredients except fish, Herb Mayonnaise and lemon wedges to boiling in 12-inch skillet reduce heat to low. Cover and simmer 5 minutes.2. Cut fish into 6 serving pieces. Place fish in skillet add water to cover if necessary. Heat to boiling reduce heat to low. Simmer uncovered about 14 minutes or until fish flakes easily with fork.3. Carefully remove fish with slotted spatula drain on wire rack. Cover and refrigerate about 2 hours or until chilled.4. Make Herb Mayonnaise. Serve fish with Herb Mayonnaise and lemon wedges.Herb Mayonnaise3/4 cup mayonnaise or salad dressing1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried dill weed or tarragon leaves1 tablespoon chopped fresh chives1 tablespoon chopped fresh parsley1 tablespoon lemon juice1 1/2 teaspoons Dijon mustardDash of ground red pepper (cayenne)Mix all ingredients. Cover and refrigerate until serving.NUTRITION FACTS: 1 Serving: Calories 375 (Calories from Fat 260) Fat 29g (Saturated 5g) Cholesterol 100mg Sodium 350mg Carbohydrate 1g (Dietary Fiber 0g) Protein 28g % DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 2% Iron 6% DIET EXCHANGES: 4 Medium-Fat Meat 1 1/2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COLD POACHED SALMON WITH GREEN CORIANDER MAYONNAISE

Steps:

• If you do not have a fish poacher or large pan, cut the salmon into 2 or 3 pieces, and place in a pan large enough to hold the pieces without folding. Pour in the wine and stock, adding water if necessary to cover the fish. Place parchment or a double thickness of wax paper on top of the fish. Cover, and bring to a boil. Reduce to a simmer, and cook according to the Canadian rule: measure the fish at its thickest point, and cook 8 minutes to the inch.
• Remove from the heat, uncover, and allow the fish to cool in the liquid. Remove the fish, discard the skin, then cover the fish with plastic wrap, and chill, overnight if desired. Serve with green coriander mayonnaise.

COLD POACHED SALMON WITH HERB MAYONNAISE

Steps:

• In 12-inch skillet, heat all ingredients for the Salmon except salmon, Herb Mayonnaise and lemon wedges to boiling; reduce heat to low. Cover and simmer 5 minutes.
• Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
• Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
• Meanwhile, in small bowl, mix all Herb Mayonnaise ingredients; cover and refrigerate until serving. Serve salmon with Herb Mayonnaise and lemon wedges.