Best Pickled Poached Salmon Recipes

PICKLED SALMON

Pickled Salmon image

This sounds odd, but is a fresh tasting and delicious appetizer. The next time I make this I think I'll add some chopped dill to the serving bowl. If you like pickled herring, you will love this pickled salmon.

Provided by Geema

Time P1DT30m

Yield 6 cups

Number Of Ingredients 8

Ingredients

2 1/2 lbs skinless boneless salmon fillets
1 tablespoon salt
2 cups distilled white vinegar
2 cups water
1/4 cup canola oil
1 1/2 tablespoons mixed pickling spices
1 teaspoon salt
5 small white boiling onions, thinly sliced

Steps:

Rinse salmon, pat dry, and cut into 3/4 inch pieces.
Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
Rinse fish well and pat dry.
While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.

Nutrition Facts : Calories 338.1, Fat 15.6, SaturatedFat 1.7, Cholesterol 98.2, Sodium 1681.7, Carbohydrate 5.9, Fiber 0.8, Sugar 2.5, Protein 38.2

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

Ingredients

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.