Best Poached Salmon With Corn And White Winebutter Sauce Recipes

POACHED SALMON II

Poached Salmon II image

This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.

Provided by lor

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

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

Steps:

Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g

WHITE WINE POACHED SALMON WITH TARRAGON & CREAM (FOR ONE)

White Wine Poached Salmon With Tarragon & Cream (For One) image

Elegant, fast, easy and delicious! This recipe is easily doubled, tripled etc. Serve with rice, a side salad, and a glass of wine! From "Solo Suppers" by Joyce Goldstein.

Provided by BecR2400

Categories Very Low Carbs

Time 35m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
4 ounces fresh mushrooms, wiped clean and sliced
salt & freshly ground black pepper
1 1/2 cups dry white wine (or dry white vermouth, or part wine and part water)
1 salmon fillet, skinned (about 6 ounces)
1/3 cup heavy cream
1 tablespoon chopped fresh tarragon (plus more for garnish)
fresh lemon, quarters to serve

Steps:

In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
Serve with rice and a glass of wine.