RECIPE POACHED SALMON RECIPES

POACHED SALMON WITH HOLLANDAISE SAUCE RECIPE | ALL…

Poached Salmon with Hollandaise Sauce Recipe | All… image

Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.

Provided by luna

Categories French Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
2 (6 ounce) skinless, boneless salmon fillets
3 egg yolks
1 tablespoon hot water
1 cup butter, cut into small pieces
2 tablespoons fresh lemon juice
Salt and pepper to taste
2 tablespoons chopped fresh chives

Steps:

Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

Nutrition Facts : Calories 1270.1 calories, CarbohydrateContent 4.3 g, CholesterolContent 650.4 mg, FatContent 123.7 g, FiberContent 0.2 g, ProteinContent 38.6 g, SaturatedFatContent 65.3 g, SodiumContent 765.7 mg, SugarContent 1.2 g

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 Salmon Fillets

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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