Best Poached Salmon Ii Recipes

Moist Poached Salmon - Second Time Around image

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 5

Steps:

Start with 4 steaks so you have enough for next day, second time around).
Arrange salmon steaks, over dill stalks, in a single layer a shallow skillet wide enough to accomodate them without crowding. Season with salt and pepper. Add enough wine and water to completely cover salmon; add peppercorns.
Slowly bring liquid barely to a simmer. Reduce heat to low, cover and simmer until top of salmon looks opaque, 2 to 3 minutes. Turn heat off and let stand covered for 10 minutes or until other parts of your meal are completely cooked.
Remove 2 salmon steaks from poaching liquid and blot both sides of fish with paper towels. Top with tomato sauce. Leave other steaks in liquid until completely cooled to room temperature. Then remove, and refrigerate, covered for next day.

Poached Salmon for Two image

Provided by Happy Harry 2

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

12 ounces salmon fillets (6oz per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 lemon slices
6 bay leaves (Turkish or, 1/2 of a California bay leaf)
1 cup dry white wine
1/2 lemon, juice of
3 sprigs parsley
salt, to taste

Steps:

Cut salmon into individual portions. Place in a large skillet, the carrot, onion, celery, lemon slices, parsley and bay leaves.
Add fish, cold water to cover, salt, wine and lemon juice.
Bring water to a boil, uncovered.
Lower heat to a simmer and let fish cook for 5 minutes.
Turn off the heat and leave fish undisturbed for 10 minutes. Then remove carefully to a serving platter.
Th salmon will be perfectly done. Serve it hot or cold.

Simple Poached Salmon image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 6

2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
Coarse salt
4 skinless salmon fillets (6 ounces each and about 1 inch thick)

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.

Nutrition Facts : Calories 277 g, Fat 12 g, Protein 39 g

Traditional Poached Salmon image

Provided by Nancy Fuller

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon olive oil
Four 4- to 6-ounce fillets salmon
Sea salt and white pepper
2 lemons, 1 halved and 1 cut into wedges
1 bottle dry white wine, such as pinot grigio
Fresh parsley, for garnish

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.