OVEN-POACHED SALMON FILLETS RECIPE | EATINGWELL
Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it. Serve topped with your favorite sauce, if desired.
Provided by Patsy Jamieson
Categories Healthy Baked Salmon Recipes
Total Time 30 minutes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.
- Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
- When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.
Nutrition Facts : Calories 245.7 calories, CarbohydrateContent 1.1 g, CholesterolContent 62.4 mg, FatContent 15.2 g, FiberContent 0.1 g, ProteinContent 23.3 g, SaturatedFatContent 3.5 g, SodiumContent 213.2 mg, SugarContent 0.2 g
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
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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).
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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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