Citrus Poached Salmon Recipes

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POACHED SALMON ON WATERCRESS WITH CITRUS VINAIGRETTE



Poached Salmon on Watercress with Citrus Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 17

1 cup dry white wine
1 1/2 cups water
2 lemon slices
1 small onion, peeled and quartered
5 sprigs parsley
1 bay leaf
6 peppercorns
1 (3 pound) salmon fillet, skin on, scaled and pin bones removed
Salt and freshly ground pepper
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon finely chopped dill
Salt and freshly ground black pepper
6 cups watercress
Fresh dill

Steps:

  • To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.
  • To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
  • Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.

WHOLE POACHED SALMON IN ASPIC WITH CITRUS AND WILD FENNEL



Whole Poached Salmon in Aspic with Citrus and Wild Fennel image

This traditional salmon dinner can be served with a citrus mustard mayonnaise for a twist on a classic dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 17

1 bottle dry white wine (2 1/2 cups for court-bouillon and 1 cup for clarifying)
2 bay leaves
4 stalks celery, roughly chopped
3 medium onions, peeled and roughly chopped
4 carrots, peeled and roughly chopped
12 sprigs flat-leaf parsley
1/2 teaspoon black peppercorns
3 tablespoons salt
2 lemons, quartered; 1 lemon sliced into 1/4-inch-thick rounds for garnish
1 eight-pound whole salmon, skin on, cleaned and trimmed
8 large egg whites, lightly beaten
2 packets gelatin
Fennel fronds, for garnish
1 ounce golden caviar, for garnish
1 orange sliced into 1/4-inch-thick rounds for garnish
3 kumquats sliced into 1/4-inch-thick rounds for garnish
1 ounce salmon caviar, for garnish

Steps:

  • Make court-bouillon by combining 5 quarts water, 2 1/2 cups wine, bay leaves, celery, onions, carrots, parsley, peppercorns, salt, and lemons in a large fish poacher with rack in, at least 24 inches long and 4 1/2 inches deep. Cover; bring to a boil. Reduce to a simmer; cook 30 minutes. Turn off heat, and let cool for 15 minutes.
  • Cut a length of cheesecloth into three 34-by-18-inch pieces, and overlap them to create a 30-by-34-inch-wide piece of cheesecloth. Rinse salmon with cool running water; pat dry. Wrap salmon in cheesecloth, tying the ends closed with kitchen twine, and tying loosely once around the middle. Using ends as handles, place salmon into poacher, and add enough water to just cover salmon.
  • Cover; bring to bare simmer over medium heat. Poach salmon 30 minutes. Lift rack enough so fish is slightly raised out of water; poke an instant-read thermometer into back of widest part of fish. Salmon is done when internal temperature reads 135 degrees, which may take up to 1 hour. Turn off heat; let stand in poacher 15 minutes. Lift rack with salmon out of water and onto large platter. Do not unwrap salmon or remove from rack; let cool to room temperature, about 1 hour.
  • To make aspic glaze, strain 10 cups court-bouillon through fine sieve lined with cheesecloth into large stockpot. Add egg whites and remaining cup wine. Whisk over medium heat until mixture begins to simmer, about 10 minutes. Stop whisking, and let simmer 15 minutes more, or until broth is clear and all the foam has risen to surface. Remove foam with slotted spoon, and strain broth through very fine sieve lined with double thickness of cheesecloth, which has been soaked in ice water and wrung of excess.
  • Transfer broth to large saucepan. Bring to boil, reduce to simmer, and cook until reduced to 4 1/2 cups. Meanwhile, sprinkle gelatin over 1/4 cup cold water in small bowl; let stand 10 minutes. Warm gelatin over gently simmering double boiler; stir until dissolved. Stir into broth; transfer to large bowl. (The less gelatin used, the better.)
  • When salmon has cooled, gently turn bottom side up. Unwrap; do not remove cheesecloth. With dull side of paring knife, scrape off skin, and remove brown fatty bits underneath. Using cheesecloth to cradle salmon, turn the presentation side up; repeat skinning process. Remove and dispose of cheesecloth. Transfer salmon, still on rack, to refrigerator. When chilled, thicken aspic glaze by stirring over ice bath. Aspic should just be thick enough to coat; if it thickens too much, stir it over a double boiler until viscous again.
  • Arrange salmon (still on rack) on metal rack over baking sheet. Ladle 1 1/2 cups aspic over salmon to coat. Chill salmon 20 minutes; repeat glazing process. While salmon chills again, put thin layer of aspic in bottom of serving platter. Carefully transfer salmon from poaching rack to the platter. Decorate salmon with your choice of garnishes, temporarily securing citrus slices with toothpicks. Over each garnish ladle a little aspic; chill once more. Remove toothpicks before presenting.

SIMPLE POACHED SALMON



Simple Poached Salmon image

A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 6

2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
Coarse salt
4 skinless salmon fillets (6 ounces each and about 1 inch thick)

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.

Nutrition Facts : Calories 277 g, Fat 12 g, Protein 39 g

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD



Slow-Roasted Citrus Salmon With Herb Salad image

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.

Provided by Alison Roman

Categories     weekday, weeknight, seafood, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
Kosher salt and black pepper
2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
1 blood orange, mandarin orange or regular orange, thinly sliced
6 sprigs thyme, rosemary, oregano or marjoram (optional)
1 1/2 cups olive oil
2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
Flaky sea salt, for serving

Steps:

  • Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
  • Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
  • Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams

CITRUS POACHED SALMON



Citrus Poached Salmon image

A Light dish served over White Jasmin Rice. This is also good served cold. Left overs make a great salmon salad. You can 1/2 the liquid with no problem.

Provided by Rita1652

Categories     Oranges

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 13

2 1/2 lbs salmon fillets
1 quart chicken stock
1/2 quart orange juice
1/2 quart grapefruit juice
2 cups white wine
1 small yellow onion, chopped
1 small carrot, chopped
2 kaffir lime leaves, sliced
2 tablespoons minced garlic
1 -2 cup chopped lemongrass (tender white part only)
1 teaspoon salt or 1 tablespoon Thai fish sauce
1 teaspoon white pepper
1 lemons or 1 lime, for garnish

Steps:

  • In a large pot, combine chicken stock, orange juice, grapefruit juice, white wine, onion, carrots, kaffir lime leaves, garlic and lemon grass.
  • Season with salt and white pepper.
  • Bring to a boil for 5-10 minutes.This is to reduce so the liquid has more flavor and to soften the veggies.
  • Reduce heat to a very low simmer.
  • Place the salmon (skin side down) in the poaching liquid until flaky and tender, about 5-10 minutes.
  • Serve as is garnished with fruit. Or chill place on a bed of greens garnished with fruit slices.

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