OVEN-POACHED SALMON STEAKS WITH MUSTARD DILL SAUCE
Steps:
- In a saucepan combine the wine, 1 1/2 cups water, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and the onion, simmer the mixture for 15 minutes, and let cool to room temperature. Halve the salmon steaks with sharp knife, discarding as many bones as possible, and re-form the steaks. Arrange the steaks in 2 buttered shallow baking pans, ladle the wine mixture around them, and poach the steaks, covered with a buttered piece of foil, on the upper and lower racks of a preheated 375°F. oven, switching the positions of the pans after 15 minutes, for 30 minutes. Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.
- Separate the salmon steaks into halves, brush them with some of the poaching liquid, and arrange them on a platter. Garnish the salmon with dill sprigs and the lemon slice and serve it with the sauce.
POACHED SALMON STEAKS WITH CREAMY DILL SAUCE
You can't get much more basicthan poaching; cooking thesalmon in a packet in saltedwater with lemon and peppercorns gives you moist, healthyresults.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 12
Steps:
- Bring 6 quarts water, 6 tablespoons lemon juice, lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot. Reduce heat; let simmer.
- Season two salmon steaks with salt. Place one-quarter each of the fennel and onion and 2 sprigs each dill and parsley on a long sheet of parchment; top with salted steaks, one-quarter each fennel and onion, and 2 sprigs each dill and parsley. Fold parchment to make a packet. Repeat process to make another packet.
- With kitchen twine, tie one packet to a wire rack; place in pot. Cover; poach until cooked through, about 10 minutes.
- Use tongs and a spatula to transfer rack to a rimmed baking sheet. Carefully open packet. Remove skin and any brown fat; discard. Transfer fish to a platter, discarding vegetables; cover. Cook other packet. Reserve 1 tablespoon cooking liquid.
- Whisk mayonnaise, sour cream, 2 tablespoons lemon juice, and cooking liquid in a bowl. Stir in chopped dill and chives; season with salt and pepper. Garnish salmon with dill sprigs; serve with sauce.
POACHED GINGER SALMON STEAKS
Steps:
- In a 2-quart microwave-safe casserole with a lid combine the sliced gingerroot, the garlic, the lemon, the soy sauce, and the water and microwave the mixture, uncovered, at high power (100%) for 5 minutes. Add the salmon in one layer and sprinkle it with the minced gingerroot. Microwave the mixture, covered, at medium power (50%) for 5 minutes, or until the salmon just flakes, and transfer the salmon with a slotted spatula to 2 plates. In a bowl whisk together 2 tablespoons of the cooking liquid, the butter, the parsley, and salt and pepper to taste and spoon the sauce over the salmon.
POACHED SALMON STEAKS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Prepare Court Bouillon: In a large saucepan, combine water, carrots, leek, celery, lemon, bay leaves, thyme, and peppercorns. Bring to a boil, then lower the heat and simmer 30 minutes, depending on desired intensity of flavor.
- Prepare Salmon: Fill a medium straight-sided skillet with simmering court bouillon. Reserve remaining court bouillon for another use. Season salmon steaks on both sides with coarse salt. Carefully lower into the skillet. Return liquid to just under a simmer. Cook until the fish is opaque throughout and firm to the touch, 5 to 8 minutes. Use a slotted fish spatula to transfer salmon steaks to plates. If desired, remove skin using the tines of a fork.
SALMON STEAKS POACHED IN LEMON BROTH
Super simple and undeniably healthy. I served it on a bed of fresh salad greens with lemon juice and some sea salt.
Provided by Annacia
Categories Very Low Carbs
Time 13m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place lemon juice and chicken broth in medium saucepan with cover.
- Add raw salmon steaks.
- Bring liquid to slow boil over medium-low heat.
- Reduce heat slightly, cover, and simmer 5 minutes.
- Flip salmon over, cover, and continue to simmer 5 more minutes or until salmon is cooked through.
Nutrition Facts : Calories 195.3, Fat 11.1, SaturatedFat 2.2, Cholesterol 59, Sodium 71.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.6, Protein 20.8
POACHED SALMON STEAKS
Provided by Frank J. Prial
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Put the salmon pieces in one layer in a skillet or casserole and add the remaining ingredients except the caper sauce. There should be enough water to barely cover.
- Bring to the simmer and cover closely. Let simmer about seven minutes. Drain and serve with caper sauce spooned over.
POACHED SALMON STEAKS
If you're looking for a new way to fix salmon, these lemon-pepper steaks are sure to please. Not only do they taste great, but they'll help in other ways, too. Charlotte Elliott from Neenah, Wisconsin explains, "Using the microwave helps you keep the kitchen cool on hot days."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first nine ingredients. Microwave, uncovered, on high for 4-5 minutes or until mixture comes to a boil. , Carefully place salmon in dish. Cover and microwave on high for 4 to 4-1/2 minutes or until fish almost flakes with a fork. Turn steaks over. Cover and let stand for 2 minutes or until fish flakes easily with a fork. Remove salmon from poaching liquid; sprinkle with lemon-pepper.
Nutrition Facts : Calories 313 calories, Fat 18g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 297mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
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