Champagnepoachedalaskasalmon Recipes

POACHED SALMON WITH CHAMPAGNE SAUCE

Steps:

• In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.
• Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.
• Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.
• Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.
• Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.
• For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.

POACHED ALASKA SILVER SALMON

Steps:

• Add water, wine and spices to poaching pan and place over low heat. Bring to a simmer just below boiling point. Rinse and dry fillet, then place skin down on poaching rack and lower into poaching mixture. Cover and simmer until done, approximately 20 minutes, depending on size of the fillet. To check, poke gently with sharp probe. If it passes through readily, the fillet is done.
• Remove poaching pan from heat and allow contents to cool to room temperature before removing fillet. Lift cooled fillet from pan and allow to drain a few minutes. If tiny pin bones are still present above the position of the ribs, remove with tweezers. Carefully transfer the fillet onto serving platter and peel off skin.
• In a mixing bowl, combine ranch-topping package with sour cream. Follow package directions. Spread uniformly over the salmon fillet to a thickness of 1/8 to 1/4-inch. Slice cucumber into 1/8-inch thick rounds. Start at slender tail of fillet and press individual cucumber rounds gently into the dip with each vertical row slightly overlapping the previous row to create "fish scales." Continue with row after row toward the head, until fillet is completely covered. Cover with plastic wrap and refrigerate. Serve cold.

CHAMPAGNE-POACHED SALMON RECIPE

Steps:

• Grease a 2-quart straight-sided saute pan with the butter. Add the Champagne, shallots, dill sprigs, chopped dill, and salt and pepper and bring to a boil. Reduce the heat to medium-low. Gently simmer for 5 minutes. Add the fish to the pan and spoon the poaching liquid over them. Cook uncovered until the salmon is firm and cooked through, about 10 minutes. (If the poaching liquid does not cover the fish, spoon the liquid over the fillets as they cook.) Using a slotted spatula, remove the fillets from the pan and blot excess liquid with a paper towel. Serve with the Champagne-Vanilla Sauce. This recipe yields 4 servings.

SALMON POACHED IN CHAMPAGNE WITH CAPERS & TARRAGON

Steps:

• Place salmon in a shallow pan large enough to hold in a single layer.
• Add champagne, lemon juice, zest and enough water to just cover fillets.
• Remove fish and bring poaching liquid to a boil.
• Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
• Fish is done when flesh is opaque and flakes easily with a fork.
• Remove fish from liquid, along with onions, capers, olives, and tarragon.
• Drain well and serve immediately.

BRONZED ALASKA SALMON IN A BUTTER-WINE SAUCE

Steps:

• Pat salmon dry with paper towel. Heat nonstick skillet over medium-high heat. Brush salmon with oil and place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep salmon from sticking.
• Turn salmon over and sprinkle with the seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter.
• Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout and sauce is reduced.
• Drizzle sauce over salmon when serving.