POACHED SOCKEYE SALMON RECIPES

Name: Poached Sockeye Salmon with Mustard Herb Sauce
Yield: Makes 8 to 10 servings
Ingredients: 1 (6- to 6 1/2-lb) whole sockeye salmon (preferably wild), cleaned, discarding head but leaving tail intact; 1 large onion (3/4 pound), sliced; 4 Turkish or 2 California bay leaves; 6 whole black peppercorns; 2 whole allspice; 3/4 cup table salt; 1 cup mayonnaise; 1/2 cup sour cream; 2 tablespoons Dijon mustard; 1 tablespoon whole-grain or coarse-grain mustard; 1/3 cup finely chopped fresh dill; 1 tablespoon finely chopped fresh tarragon; 1/2 teaspoon finely grated fresh lemon zest; a 10-quart pot with a lid

POACHED SOCKEYE SALMON WITH MUSTARD HERB SAUCE RECIPE ...

Poached Sockeye Salmon with Mustard Herb Sauce Recipe ... image

We adopted contributing editor Jon Rowley's technique for poaching salmon in water salted like the sea. This method imparts a touch of brine and enables the other seasonings to permeate the fish. Cut into very thick steaks instead of left whole, the fish is easier to handle and doesn't require a poacher. The creamy sauce makes for a sophisticated finish.

Provided by EPICURIOUS.COM

Total Time 50 min

Cook Time 25 min

Yield Makes 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 (6- to 6 1/2-lb) whole sockeye salmon (preferably wild), cleaned, discarding head but leaving tail intact
1 large onion (3/4 pound), sliced
4 Turkish or 2 California bay leaves
6 whole black peppercorns
2 whole allspice
3/4 cup table salt
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon whole-grain or coarse-grain mustard
1/3 cup finely chopped fresh dill
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon finely grated fresh lemon zest
a 10-quart pot with a lid

Steps:

Working from head end to tail end, cut fish crosswise into 3-inch sections (very thick steaks; about 4), tapping back of knife with a mallet when you reach center bone to help cut through it. Discard tail if there is no flesh attached. Otherwise, set aside with steaks to cook.
Bring 8 quarts water to a boil with onion, bay leaves, peppercorns, and allspice in pot, then stir in salt. Add salmon and cover pot with lid, then turn off heat. Let stand, undisturbed, until fish just separates from bones, about 18 minutes. Transfer salmon to a shallow pan with a slotted spoon and let stand just until cool enough to handle, about 10 minutes. Fish should be neither too warm (it may break) or too cool (it will start to congeal, making it more difficult to remove bones cleanly) when handled.
With your hands, carefully remove flesh from each steak in pieces as large as possible, discarding skin and bones and arranging salmon on a platter.
Stir together all sauce ingredients.
Serve salmon at room temperature with sauce on the side.

POACHED SALMON II RECIPE | ALLRECIPES

Poached Salmon II Recipe | Allrecipes 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 Dishes Seafood Main Dishes Salmon Salmon Fillet Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

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, CarbohydrateContent 1.3 g, CholesterolContent 116.3 mg, FatContent 19.1 g, FiberContent 0.1 g, ProteinContent 48.7 g, SaturatedFatContent 6.5 g, SodiumContent 137.4 mg, SugarContent 0.3 g

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