Cold Poached Salmon With Herb Mayonnaise Recipes

COLD POACHED SALMON

Steps:

• Heat olive oil in large skillet. Add onion and garlic. Cook until soft.
• Add remaining herbs and lemon. Cook an additional minute or so to release the flavors.
• Add water, salt and pepper.
• Bring to a boil and simmer 15 minutes or until flavors are fully infused. Reduce heat to a simmer.
• Immerse salmon into poaching liquid - skin side down. Do not flip during cooking - it will crumble your fish. Cook fish about 8-12 minutes depending on thickness. Remove from liquid and place on tray. Slide spatula between salmon and skin to remove.
• Chill for at least 3 hours before serving.
• Serve with fresh cucumber if desired.

POACHED FILET OF SALMON WITH HERB MAYONNAISE

Steps:

• Combine all ingredients except salmon in medium saucepan. Simmer for about 15 minutes. Carefully place salmon, skin side down, in liquid. The liquid should completely cover the fish. Poach salmon until done, about 10 to 15 minutes, depending on the size of the fish. When salmon is cooked, carefully remove it from the poaching liquid and let cool about 30 minutes. Serve chilled with Herb Mayonnaise.
• In food processor, combine all ingredients until smooth, about 2 minutes. Refrigerate until ready to serve.

COLD POACHED SALMON WITH HERB MAYONNAISE

Steps:

• 1. Heat all ingredients except fish, Herb Mayonnaise and lemon wedges to boiling in 12-inch skillet reduce heat to low. Cover and simmer 5 minutes.2. Cut fish into 6 serving pieces. Place fish in skillet add water to cover if necessary. Heat to boiling reduce heat to low. Simmer uncovered about 14 minutes or until fish flakes easily with fork.3. Carefully remove fish with slotted spatula drain on wire rack. Cover and refrigerate about 2 hours or until chilled.4. Make Herb Mayonnaise. Serve fish with Herb Mayonnaise and lemon wedges.Herb Mayonnaise3/4 cup mayonnaise or salad dressing1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried dill weed or tarragon leaves1 tablespoon chopped fresh chives1 tablespoon chopped fresh parsley1 tablespoon lemon juice1 1/2 teaspoons Dijon mustardDash of ground red pepper (cayenne)Mix all ingredients. Cover and refrigerate until serving.NUTRITION FACTS: 1 Serving: Calories 375 (Calories from Fat 260) Fat 29g (Saturated 5g) Cholesterol 100mg Sodium 350mg Carbohydrate 1g (Dietary Fiber 0g) Protein 28g % DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 2% Iron 6% DIET EXCHANGES: 4 Medium-Fat Meat 1 1/2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COLD POACHED SALMON WITH GREEN CORIANDER MAYONNAISE

Steps:

• If you do not have a fish poacher or large pan, cut the salmon into 2 or 3 pieces, and place in a pan large enough to hold the pieces without folding. Pour in the wine and stock, adding water if necessary to cover the fish. Place parchment or a double thickness of wax paper on top of the fish. Cover, and bring to a boil. Reduce to a simmer, and cook according to the Canadian rule: measure the fish at its thickest point, and cook 8 minutes to the inch.
• Remove from the heat, uncover, and allow the fish to cool in the liquid. Remove the fish, discard the skin, then cover the fish with plastic wrap, and chill, overnight if desired. Serve with green coriander mayonnaise.