Lavenderherbpoachedsalmon Recipes

GRILLED OR BAKED SALMON WITH LAVENDER

Steps:

• Place all ingredients except salmon, in saucepan over moderate heat, stirring with a wire whisk at all times until ingredients are reduced by one-third, to create a sauce.
• When sauce has cooled slightly, brush on salmon filet.
• Grill salmon, basting with sauce occasionally, setting some aside to top when served. Salmon is cooked when fish flakes.
• To bake salmon, preheat oven to 350. Cover salmon with sauce, setting some aside to pour on salmon before serving.
• Bake for 10 minutes or until salmon is flaky, basting occasionally.
• Wonderful with rice or potatoes.

POACHED SALMON WITH GREEN HERB SAUCE

Steps:

• (For the Poaching liquid, use the first 12 items listed above).
• (For the sauce use the remaining ingredients except for the salmon)
• DIRECTIONS
• Salmon.
• In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
• Butter the bottom of a casserole dish in which you will poach the salmon.
• Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
• Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
• Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
• Two tablespoons of sauce per portion of salmon is a good amount.
• SAUCE.
• Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.

LAVENDER & HERB POACHED SALMON

Steps:

• In a large enough skillet to hold the salmon pieces snugly, but without touching, add all ingredients except the salmon.
• Heat the liquid for about 20 minutes, bringing it slowly to just below the boiling point (this is to allow the herbs to steep); poaching liquid should be fairly sweet.
• Set the fish pieces skin sides upward into the hot poaching liquid.
• If there is not enough liquid to cover the fish, add a bit more water& water in even proportions.
• Cook 2-3 minutes, at which point you should be able to use a tongs to peel off the skins easily.
• Continue poaching fish 15-20 minutes at high enough heat to keep the water just under a boil, or until fish is cooked to your liking (it should just start to flake when poked with a fork when ready).
• Drain and serve garnished with some sprigs of fresh culinary lavender or a sprinkling of any fresh herbs you prefer.