POACHED ATLANTIC SALMON RECIPES
POACHED ATLANTIC SALMON RECIPE - GOOD FOOD
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Lunch
Total Time 1 hours 30 minutes
Yield SERVES 8-10
Number Of Ingredients 6
Steps:
1. Put the whole fish in a fish kettle, pour in the court bouillon, then cover with a lid. Bring to the boil, reduce the heat and poach for about 15 minutes, or until the dorsal fin can be easily removed and the inside of the salmon looks cooked and opaque. Alternatively, you can use a baking dish big enough to hold the fish and bake the fish in a 180°C (350°F/ Gas 4) oven for about 25 minutes. Remove from the heat and let the fish cool in the liquid.
2. Remove the fish from the liquid and put on a work surface with the flatter side uppermost. Peel back the skin on this side, leaving the head and tail intact, and cut neatly around the head and tail. Turn the fish over and peel the other side. Make a cut horizontally down the centre of the salmon and gently separate the two pieces of fillet, then lift them off, being careful to keep them intact. Cut through the spine at the head and tail end and gently pull out the large bone. Pull out any bones which get left behind. Neatly replace the two pieces of fillet onto the lower fillet. Slice the cucumber into discs and then cut each one in half. Use these to decorate the salmon and hide the joins. Serve with lemon and mayonnaise.
POACHED ATLANTIC SALMON RECIPE - GOOD FOOD
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Dinner
Total Time 45 minutes
Yield SERVES 8–10
Number Of Ingredients 10
Steps:
1. Put the wine, wine vinegar and 2.5 litres (80 fl oz) water in a large heavy-based pan.
2. Stud the onions with the cloves. Add to the pan with the carrot, lemon, bay leaves, parsley and peppercorns. Bring to the boil, reduce the heat and simmer for 30–35 minutes. Cool. Strain into a fish kettle that will hold the salmon.
3. Place the whole fish in the fish kettle and cover. Bring to the boil, reduce the heat and poach gently for 10–15 minutes, until the fish flakes when tested in the thickest part. Remove from the heat and cool the fish in the liquid.
4. Process the egg, extra yolk, juice and vinegar in a food processor for 10 seconds, or until blended. With the motor running, add the oil in a thin, steady stream, blending until all the oil is added and the mayonnaise is thick and creamy—it should be thick enough to form peaks. Transfer to a bowl and stir in the dill, and salt and pepper.
5. Remove the cold fish from the liquid, place on a work surface or serving platter and peel back the skin. Serve garnished with watercress and lemon slices. Serve with the mayonnaise.
More about "poached atlantic salmon recipes"
SIMPLE POACHED SALMON RECIPE - MARTHA STEWART
From marthastewart.com
Reviews 3.1
Total Time 25 minutes
Category Salmon Recipes
Calories 277 g per serving
- 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.
BEST POACHED SALMON RECIPE — HOW TO MAKE POACHED SALMON
From delish.com
Reviews 5
Total Time 20 minutes
Category fish, main dish
- Season salmon on both sides with salt and pepper. In a shallow pan over medium heat, bring wine, water, dill, and garlic cloves to a boil then reduce heat to a simmer. Add salmon fillets and let simmer, covered, until cooked through, 10 minutes. Remove salmon carefully with a fish spatula or large slotted spoon. Serve with fresh dill and lemon wedges.
PAN-POACHED ALASKAN SALMON PICCATA RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 30 minutes
Category Main Dishes, Seafood Main Dishes, Salmon, Salmon Fillet Recipes
Calories 262.3 calories per serving
- Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.
POACHED SALMON RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes. Remove the cheese cloth and drain the fish on paper towels. Serve with the maitre d'hotel butter.
GUSTO TV - OIL-POACHED ATLANTIC SALMON WITH PANCETTA ...
- Add shallot, raspberry vinegar, salt, pepper, honey, and orange juice to a bowl, and whisk. Add parsley, olive oil, and raspberries, and stir all together.
PERFECTLY BAKED SALMON WITH LEMON AND DILL
From inspiredtaste.net
Reviews 5.0
Total Time 30 minutes
Cuisine American
Calories 300 per serving
- Checking the temperature of the salmon using an internal thermometer is the best way to prevent overcooking. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Serve, scattered with chopped fresh herbs on top.
POACHED SALMON WITH POTATOES, BROAD BEANS AND LEMON AND ...
From goodfood.com.au
Total Time 45 minutes
Category Dinner
1. In a small bowl, mix together the ingredients for the lemon and caper mayonnaise. Cover and refrigerate until required.
2. Bring a large saucepan of water to a simmer, then remove from the heat and leave to stand for 5 minutes.
3. Meanwhile, put the coriander, sea salt, thyme and half the lemon rind and half the olive oil in a large bowl. Mix well, then add the salmon fillets and turn to coat both sides.
4. Place each salmon fillet in a zip-lock bag and seal. Gently place the bags in the saucepan of water, then return the saucepan to low heat and cook for 4 minutes, turning the bags over once. Remove the saucepan from the heat and allow to stand for 15 minutes. Remove the bags from the water.
5. Meanwhile, bring another large saucepan of salted water to the boil. Add the potato slices and simmer for 15 minutes, or until just tender. Drain and set aside.
6. Heat the remaining oil in a large frying pan over medium–low heat. Add the onion and a pinch of sea salt and sauté for 15 minutes. Add the broad beans and potatoes and gently heat through.
7. For the next day, reserve 4 salmon fillets for the salmon patties, leaving them in the bags. Also reserve half the potato mixure and half the lemon and caper mayonnaise in airtight containers. (The ingredients can be refrigerated for up to 2 days, but are not suitable for freezing.)
8. Tip the salmon cooking liquid from the remaining poaching bags over the remaining potato mixture and gently toss to combine. Divide among serving plates, top with the salmon fillets and serve with the remaining lemon and caper mayonnaise.
EASY POACHED SALMON WITH SALSA VERDE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course
Cuisine Italian
Calories 415 calories per serving
- Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.
OIL-POACHED ATLANTIC SALMON WITH PANCETTA ... - RECIPES
From more.ctv.ca
Total Time 35 minutes
Category Dinner
Cuisine American
- For the raspberry vinaigrette:
EASY POACHED SALMON: HOW TO POACH WILD SALMON FILLETS
From wildalaskancompany.com
POACHED SALMON RECIPE WITH ASPARAGUS | SEAFOOD RECIPES ...
From pbs.org
PERFECT POACHED SALMON WITH BEARNAISE SAUCE - POACHED ...
From housebeautiful.com
NIGELLA LAWSON'S POACHED SALMON SALAD - REAL MEAL REVOLUTION
From realmealrevolution.com
SALMON RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
MAPLE SALMON - ALLRECIPES
From allrecipes.com
RECIPES - MAINE AQUACULTURE ASSOCIATION
From maineaqua.org
A SIMPLE & ELEGANT LOW-CALORIE LUNCH: LEMON & HERB POACHED ...
From lavenderandlovage.com
SALMON | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
