Best Poached Salmon With Dill Turmeric Recipes

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.

DILL POACHED SALMON

Dill Poached Salmon image

This poached salmon is a family favorite and its easy to do. I suggest serving rice and a veggie with this meal.

Provided by RH

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

Time 20m

Yield 4

Number Of Ingredients 3

Ingredients

4 (4 ounce) fillets salmon
2 cups chicken stock
1 bunch fresh dill tied with kitchen twine

Steps:

Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 1 g, Cholesterol 74.1 mg, Fat 10.9 g, Fiber 0.2 g, Protein 25.8 g, SaturatedFat 2.2 g, Sodium 405.3 mg, Sugar 0.3 g

POACHED SALMON W/DILL SAUCE, COLD

poached salmon w/dill sauce, cold image

Make and share this poached salmon w/dill sauce, cold recipe from Food.com.

Provided by chia2160

Categories Very Low Carbs

Time 45m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

1 (5 lb) salmon fillets
water, to cover
salt and pepper
sliced onion
sliced carrot
1/4 cup white wine
2 tablespoons lemon juice
thyme
2 cucumbers, sliced very thin
1/4 cup fresh dill, chopped
1 cup sour cream or 1 cup yogurt
1/2 cup mayonnaise
2 teaspoons tarragon
1 teaspoon Dijon mustard
salt and pepper

Steps:

in large pan, add salmon, cut in half if needed.
add water, spices, wine, lemon juice, and vegetables to cover halfway.
use 2 burners if necessary, heat to boil, cover and simmer on low 10-15 minutes.
when salmon turns light pink, and opaque remove from liquid, chill.
meanwhile make dill sauce- mix all ingredients together.
slice cucumbers very thin, or use a mandoline, watch your fingers.
decorate salmon with rows of cucumber to look like fish scales, serve w/ dill sauce.
this can be served warm, but we prefer it cold or at room temp.

Nutrition Facts : Calories 234.3, Fat 10.4, SaturatedFat 3, Cholesterol 82.1, Sodium 159.7, Carbohydrate 4.1, Fiber 0.2, Sugar 1.2, Protein 29.2

EASY POACHED SALMON WITH DILL

Easy Poached Salmon With Dill image

This is a simple recipe that tastes gourmet. Even your picky eaters will enjoy this one. Add more of the ingredients you love and omit any you don't enjoy or don't have on hand. This one is easy to prepare and hard to ruin. Great served with rice and veggies or salad Extra fresh dill weed can be frozen in a plastic bag and keeps it's flavour beautifully.

Provided by shannon0001

Categories Lemon

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 kg thawed salmon fillet, with skin on 1 side (may substitute with steelhead trout)
1 -1 1/2 tablespoon pickled capers (can be found in grocery store located in same aisle as pickles)
1 tablespoon chopped dill weed (use fresh or frozen but not dried)
1/4 cup thinly sliced onion
1 tablespoon lemon juice or 1/2 fresh lemon, peeled and sliced
salt and pepper

Steps:

Pre-heat oven to 350 degrees fahrenheit.
Remove any visible bones and cut off the head and tail (if it hasn't already been done for you) If using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down.
If you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish.
Just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down.
Add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup).
On top of the fish sprinkle all ingredients.
Cover with lid or tin foil.
Cook for 12-20 min's.
For RARE fish, cook just until white liquid emerges from fish (this is the cooked fish oil).
It will be pinky white on the outside and peachy pink inside.
For more well done fish, cook until fish is a pinky white color all the way through.
Place on a platter to serve.
Leave onions, capers and dill on the fish.
Slice lemons on the side for those who like fresh lemon juice.
This salmon is great served with rice and steamed veggies or a salad.