Best Salmon Trout Poached In White Wine 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

POACHED SALMON IN WHITE WINE SAUCE

Poached Salmon in White Wine Sauce image

Make and share this Poached Salmon in White Wine Sauce recipe from Food.com.

Provided by Dancer

Categories Very Low Carbs

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups dry white wine
1 cup clam juice
1 cup water
1 teaspoon peppercorn
1 teaspoon kosher salt
1 lemon, juice of
1 teaspoon dried tarragon
4 (6 ounce) salmon fillets

Steps:

Divide all the ingredients except the salmon between 2 skillets.
If you do not have one big enough to hold all the salmon.
Add the salmon filets and bring the liquid to a simmer over medium heat.
Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes.

SALMON TROUT POACHED IN WHITE WINE

Salmon Trout Poached in White Wine image

Categories Appetizer Poach Hanukkah Wheat/Gluten-Free Trout White Wine Winter Bon Appétit

Yield Serves 6 as a first course

Number Of Ingredients 8

Ingredients

3 cups dry white wine
1 1/2 cups water
1 onion, cut into 1/2-inch-thick rounds
2 teaspoons black peppercorns
2 teaspoons salt
8 5- to 6-ounce salmon trout steaks or salmon steaks (3/4 to 1 inch thick)
1 12-ounce jar sweet gherkin pickles, coarsely chopped
1/2 cup chopped fresh parsley

Steps:

Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
Mix pickles and parsley in bowl. Serve fish with pickle mixture.