Poached Salmon Steaks Recipes

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POACHED SALMON II



Poached Salmon II image

This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.

Provided by lor

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

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.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g

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

TRADITIONAL POACHED SALMON



Traditional Poached Salmon image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon olive oil
Four 4- to 6-ounce fillets salmon
Sea salt and white pepper
2 lemons, 1 halved and 1 cut into wedges
1 bottle dry white wine, such as pinot grigio
Fresh parsley, for garnish

Steps:

  • Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
  • Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
  • Serve garnished with the lemon wedges and parsley.

POACHED SALMON I



Poached Salmon I image

This salmon is poached with marvelous ingredients like onions, carrots, celery, and wine. Don't pass this one by! Hollandaise sauce is the perfect accompaniment for this dish.

Provided by GINGER P

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 35m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
⅓ cup chopped onion
⅓ cup chopped carrots
⅓ cup chopped celery
4 cups water
½ cup dry white wine
salt and pepper to taste
3 pounds salmon steak

Steps:

  • In a large skillet, heat the butter and saute the onions, carrots, and celery for 5 minutes. Add the water, wine, and salt and pepper to the skillet. Let the mixture simmer for 5 additional minutes.
  • Wrap the salmon in cheesecloth and place it in the boiling liquid. Lower the heat, cover, and simmer gently for about 15 minutes (5 minutes per pound in case you bought a larger salmon steak).
  • Remove salmon from the skillet carefully, unwrap and serve hot.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 2.2 g, Cholesterol 121.8 mg, Fat 25.8 g, Fiber 0.4 g, Protein 39.4 g, SaturatedFat 6.9 g, Sodium 147 mg, Sugar 1 g

POACHED SALMON



Poached Salmon image

This simple and delicious poached salmon is on your plate in only 15 minutes. Deceptively fancy, it's the perfect option for solo dining or when you're entertaining in a hurry.

Provided by Elise Bauer

Categories     Dinner     1-Pot     Quick and Easy     Fish     Poached Salmon     Salmon     Seafood

Time 20m

Yield 4

Number Of Ingredients 9

½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
1 shallot, peeled and thinly sliced or a few thin slices of onion
Salt
1 to 1½ pounds salmon fillets, pin bones removed
Freshly ground black pepper
A few slices of fresh lemon to serve

Steps:

  • Prepare the poaching liquid: Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
  • Add the salmon: Sprinkle the salmon fillets with a little salt. Place salmon fillets, skin-side down on the pan, and cover.
  • Cook and serve the salmon: Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper and a slice or two of lemon on the side.

Nutrition Facts : Calories 380 kcal, Carbohydrate 5 g, Cholesterol 107 mg, Fiber 1 g, Protein 38 g, SaturatedFat 4 g, Sodium 254 mg, Sugar 2 g, Fat 21 g, ServingSize Serves 2 to 4 or more, depending on the size of the fillet, UnsaturatedFat 0 g

POACHED SALMON STEAKS



Poached Salmon Steaks image

Provided by Frank J. Prial

Categories     dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 9

4 salmon steaks, each about 1/2 pound and 1 1/2 inches thick
4 sprigs fresh thyme or 1/2 teaspoon dried
4 sprigs fresh parsley
6 peppercorns
1 bay leaf
Salt to taste, if desired
2 tablespoons white-wine vinegar
5 cups water, approximately
Caper sauce (see recipe)

Steps:

  • Put the salmon pieces in one layer in a skillet or casserole and add the remaining ingredients except the caper sauce. There should be enough water to barely cover.
  • Bring to the simmer and cover closely. Let simmer about seven minutes. Drain and serve with caper sauce spooned over.

POACHED SALMON



Poached Salmon image

This recipe is from a friend. The poaching liquid really imparts a nice flavor to the salmon. I like to serve with Vegetable Galaxy, Recipe #125401, and rice. Prep and cooking time does not include 1/2 hour for liquid to blend.

Provided by MrsJ492

Categories     < 30 Mins

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

2 carrots, cut into 1/4 inch slices
1 leek, trimmed, washed, and cut into 1/4 inch slices
1 lemon, cut into 1/4 inch slices
4 sprigs fresh thyme
10 sprigs flat leaf parsley
1 bay leaf
1/2 teaspoon whole black peppercorn
1/2 teaspoon whole coriander seed
2 tablespoons coarse salt
2 cups dry white wine
24 ounces salmon steaks

Steps:

  • Combine all ingredients except salmon in a saucepan large enough to hold the salmon steaks.
  • Add water to make liquid 1 1/2 to 2 inches deep.
  • Let stand 1/2 hour to blend flavors in the liquid.
  • Bring liquid to a boil and reduce heat to a very slow simmer.
  • Add salmon and cover.
  • Cook very slowly until fish is firm, usually 6 to 8 minutes, careful not to overcook.
  • Garnish with your favorite cucumber sauce.
  • Serve over rice.

Nutrition Facts : Calories 441.8, Fat 18.7, SaturatedFat 3.8, Cholesterol 100.3, Sodium 3622.2, Carbohydrate 12.3, Fiber 2.7, Sugar 3.4, Protein 35

POACHED SALMON STEAKS



Poached Salmon Steaks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11

3 quarts water
2 medium carrots, peeled and cut into 1-inch pieces
1 leek, sliced crosswise 1/4-inch thick, white and light green part only
1 medium rib celery, cut into 1-inch pieces
1 lemon, thinly sliced
2 dried bay leaves
2 sprigs fresh thyme
1/2 teaspoon whole black peppercorns
4 salmon steaks (at least 1-inch thick)
Coarse salt
Fresh dill, for garnish (optional)

Steps:

  • Prepare Court Bouillon: In a large saucepan, combine water, carrots, leek, celery, lemon, bay leaves, thyme, and peppercorns. Bring to a boil, then lower the heat and simmer 30 minutes, depending on desired intensity of flavor.
  • Prepare Salmon: Fill a medium straight-sided skillet with simmering court bouillon. Reserve remaining court bouillon for another use. Season salmon steaks on both sides with coarse salt. Carefully lower into the skillet. Return liquid to just under a simmer. Cook until the fish is opaque throughout and firm to the touch, 5 to 8 minutes. Use a slotted fish spatula to transfer salmon steaks to plates. If desired, remove skin using the tines of a fork.

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