Chucks Easy Poached Salmon Recipes

QUICK & EASY POACHED SALMON

Steps:

• Place filet, skin side down, in a small stock pot.
• Pour enough water over to cover the salmon by about two inches.
• Place pot on high heat until just beginning to boil.
• Remove salmon from water and pat dry.
• Sprinkle with Kosher salt and pepper to taste.
• This goes great with a little garlic mayonnaise or a vinaigrette.

EASY POACHED SALMON WITH DILL

Steps:

• Pre-heat oven to 350 degrees fahrenheit.
• Remove any visible bones and cut off the head and tail (if it hasn't already been done for you) If using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down.
• If you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish.
• Just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down.
• Add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup).
• On top of the fish sprinkle all ingredients.
• Cover with lid or tin foil.
• Cook for 12-20 min's.
• For RARE fish, cook just until white liquid emerges from fish (this is the cooked fish oil).
• It will be pinky white on the outside and peachy pink inside.
• For more well done fish, cook until fish is a pinky white color all the way through.
• Place on a platter to serve.
• Leave onions, capers and dill on the fish.
• Slice lemons on the side for those who like fresh lemon juice.
• This salmon is great served with rice and steamed veggies or a salad.

SIMPLE POACHED SALMON

Steps:

• In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
• Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

SIMPLE AND HEALTHY POACHED SALMON

Steps:

• Lay each salmon fillet onto a piece of aluminum foil skin-side down. Add salt and freshly ground black pepper.
• Wrap each fillet tightly in the foil. Be sure to make an airtight seal. I fold the foil lengthwise and continue to fold along the seam until the fish is firmly wrapped. Fold/roll in each remaining end until the fish is fully enclosed.
• Place the wrapped salmon fillets into a large saucepan and cover completely with cold water. Bring to the boil over a medium heat. Reduce heat and simmer gently for 3 minutes.
• Remove the parcels from the saucepan. Carefully open each parcel and remove the skin from the fish.
• Serve the salmon topped with your choice of toppings such as salsa, pesto, mango salsa, chunky tomato. Serve with a salad or steamed veges.