Poached Salmon In A Tomato And Chilli Sauce Recipes

COLD POACHED SALMON WITH TOMATO AND HERBS

Steps:

• To poach salmon, preheat oven to 350 degrees F. Season salmon all over with salt and pepper. Bring stock or juice to a boil in a large ovenproof skillet. Add fish, so they are barely touching, and bring liquid back to a boil. Turn fish over, then cover with a piece of parchment paper coated with olive oil. Transfer to oven and bake 5 minutes. Turn fish over, cover again, and bake an additional 2 minutes. (Drain and reserve the liquid in the pan for use as stock.) Transfer fish to a platter, cover with plastic wrap, and chill until serving time.
• To make dressing, remove stems and finely chop all herbs. If these fresh herbs are not available, substitute chives, mint, marjoram, or chervil. Watercress or the bright yellow leaves inside celery stalks are also preferable to dried herbs. Mix all ingredients in a small bowl, and reserve in refrigerator.
• To serve, arrange each fillet on a lettuce lined serving plate. Spoon on tomato and herb mixture. We like to serve with various garnishes such as radishes, sliced avocado, pickles or olives around the salmon.

POACHED SALMON II

Steps:

• Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
• Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
• Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

TOMATO-POACHED FISH WITH CHILE OIL AND HERBS

Steps:

• Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
• Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
• Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
• Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
• To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.