POACHING SALMON IN OVEN RECIPES
OVEN-POACHED SALMON RECIPE - NYT COOKING
Provided by Nancy Harmon Jenkins
Total Time 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Split salmon lengthwise, and lay one half on a sheet of heavy-duty aluminum foil. Split the spring onions lengthwise. Place the onions, tarragon and parsley on the salmon. Top with other half of the fish.
- Slice lemon thinly and lay slices over top of salmon. Dot with butter. Sprinkle with white wine. Wrap foil loosely around the salmon, sealing the package tightly by folding over several times; this prevents steam from escaping.
- Place salmon packet on a cookie sheet and bake 30 minutes. Remove from oven and set aside to cool, but do not open packet until ready to serve or to use.
Nutrition Facts : @context http//schema.org, Calories 142, UnsaturatedFatContent 4 grams, CarbohydrateContent 3 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 11 grams, SaturatedFatContent 2 grams, SodiumContent 34 milligrams, SugarContent 1 gram, TransFatContent 0 grams
OVEN-POACHED SALMON FILLET RECIPE - MAGIC SKILLET
Oven-poached salmon fillet recipe. Salmon fillet baked in an oven and served with delicious homemade White Butter Sauce ( see recipe below). White Butter Sauce Recipe This is the classic sauce of French cooking; it is very easy to make if your butter is very cold, so put it in the freezer for a while…
Provided by Slava Bond
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings
Steps:
- Preheat the oven to 350 F (175 C).
- Choose the baking dish large enough to hold the salmon fillets in one layer. Butter it generously, or line with parchment paper.
- Lay the salmon fillets in the dish. Season with salt and black pepper. Pour in dry white wine and lemon juice, and enough water to just cover the fish.
- Cover the dish tightly with aluminum foil. Place in the preheated oven. bake for 30 minutes.
- Turn off the oven and remove the baking dish. Lift the salmon out onto paper towels to remove excess water. transfer to warm plates. Spoon White Butter Sauce over the fish. Serve immediately.
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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.
OVEN-POACHED SALMON WITH VEGETABLES RECIPE | MYRECIPES
Calories 298 calories per serving
- Combine first 5 ingredients in a large skillet; bring to a simmer over low heat. Cover and cook 5 minutes. Stir in wine and bell peppers. Cook 1 minute; remove from heat. Sprinkle fillets with salt and black pepper. Place fillets, skin sides up, over vegetable mixture in pan. Cover with lid; wrap handle with foil. Bake at 325° for 15 minutes or until fish flakes easily when tested with a fork. Discard skin and thyme sprigs. Arrange fillets and fennel mixture on individual plates; drizzle with cooking liquid.
OLIVE OIL POACHED CITRUS SALMON RECIPE | SALMON RECIPES ...
Poaching salmon in olive oil is one of our favorite cooking preparations, guaranteeing silky fish every time. Citrus and wild salmon go really well together, with the acid cutting through wild salmon’s luscious rich flavor. Strain and reuse the olive oil for another poached fish dish - one taste and you won’t stop! Recipe by Chadwick Boyd.
From fultonfishmarket.com
- 1. Preheat oven to 275°F. 2. Place salmon fillets skin side down in a 10” cast iron skillet or oven-proof baking dish. 3. Using a vegetable peeler, peel the outer skin, but not the pith, of the orange. Scatter the orange peel, garlic and three quarters of the chilies over the salmon. Pour olive oil over the fish until the fillets are just covered. 4. Poach on center rack of oven for 14 minutes or until the top of the salmon is just opaque. 5. While fish is poaching, cut off the remaining orange peel and slice the orange into 1/4” slices, repeat with other citrus and set aside. 6. When fish is ready, remove from oven and transfer to serving dish. Arrange half of the citrus slices on top of the fish and spoon olive oil over both. Garnish with the remaining chili flakes and salt to serve
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.
OVEN POACHED SALMON A LA PAIGE (RACHAEL RAY) RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 258.3 per serving
- Top fish with relish and serve.
MARY BERRY'S POACHED SIDE OF SALMON WITH ASPARAGUS AND ...
From thehappyfoodie.co.uk
1. Preheat the oven to 180°C/160°C fan/Gas 4. Lightly butter a large sheet of foil big enough to wrap the salmon, and place over a large roasting tin (see tip).
2. Place the dill in the centre of the foil. Season the buttered foil with salt and pepper and place the salmon on top, skin side up. Pour over the white wine and lemon juice. Bring the two long edges of the foil together and fold the edges together, scrunching them up to make a parcel and sealing the edges at the side like a Cornish pasty (see tip).
3. Place in the oven to poach for about 25 minutes until the salmon is just cooked, the flesh pale pink and opaque. Leave to rest for 10 minutes. Then carefully remove the skin, pulling off in one piece if possible (see tip). Use a palette knife to scrape off any grey fat.
4. Blanch the asparagus tips in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Mix all of the dressing ingredients together in a jug, and season with salt and pepper.
5. Using two fish slices, carefully transfer the salmon to a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs and serve at room temperature with the remaining dressing in a jug.
Cook time: 25-30 minutes plus resting.
Prepare Ahead:
Assemble the dish up to 3 hours ahead. The salmon can be poached up to 8 hours ahead and the dressing made up to a week in advance.Mary’s Classic Tips:
* If you don’t have a roasting tin large enough for the length of the piece of salmon, the grill pan makes a good alternative.
* Make sure you have a good seal around the edges of the foil parcel before baking it. This will ensure no steam escapes out of the sides, and the fish will cook beautifully inside.
* It is so much easier to remove the skin from the salmon while it is still warm; if the salmon cools down too much, the skin will stick firmly to the flesh and be tricky to remove.
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