Poached Salmon Steaks With Herbed Vinaigrette Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POACHED SALMON WITH GREEN HERB SAUCE



Poached Salmon With Green Herb Sauce image

This is a little more work than the normal way I make salmon -- with lemon and old bay under the broiler -- but it is well worth the extra effort! I love to take the salmon cold to work for lunch with a salad! All that protein gives me the extra boost to make it through the afternoon sleepies where I CRAVE carbs like it is going out of style! From goodcooking with Chef John V. AuTHORS NOTE: The method of cooking called "poaching" can be applied to fish, shellfish, chicken, meats, vegetables and fruits. It is a shallow method of cooking where the food item is simmered in a flavored broth with the addition of very little or no fat. It is healthier than sautéing, has a delicate flavor and may be served hot or cold. It is a perfect summer method because you can cook your item without getting the kitchen all heated up. You can also cook items days in advance and then eat them chilled with various salad ingredients if you like. Additional accompaniments of mashed potatoes topped with chopped chives and crisp cooked green beans makes a nice accompaniment. Extra lemon juice isn't needed because it is already in the sauce.

Provided by SarahBeth

Categories     < 30 Mins

Time 25m

Yield 2 salmon fillets, 2 serving(s)

Number Of Ingredients 23

1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped shallot
1 quart water
1/2 cup dry white wine
2 tablespoons white vinegar
2 slices lemons
2 parsley stems
2 teaspoons salt
8 peppercorns, whole not crushed
1 bay leaf, small, about the size of a nickel
1 teaspoon butter, softened
2 salmon fillets, center cut, skinless and boneless (about 7 ounces each)
1 tablespoon basil leaves
1 tablespoon fresh chives
1 tablespoon scallion, chopped
1 tablespoon tarragon
2 tablespoons spinach leaves
4 tablespoons scallions, chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon sugar

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.

OVEN-POACHED SALMON STEAKS WITH MUSTARD DILL SAUCE



Oven-Poached Salmon Steaks with Mustard Dill Sauce image

Categories     Mustard     Poach     Salmon     Dill     Gourmet

Yield Serves 12

Number Of Ingredients 11

1 1/2 cups dry white wine
1/4 cup sugar
1 teaspoon peppercorns
1 1/2 teaspoons coriander seeds
1 teaspoon mustard seeds
1 1/2 teaspoons salt
1 onion, sliced
ten 1-inch-thick salmon steaks
Mustard Dill Sauce
dill sprigs for garnish
1 lemon slice for garnish

Steps:

  • In a saucepan combine the wine, 1 1/2 cups water, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and the onion, simmer the mixture for 15 minutes, and let cool to room temperature. Halve the salmon steaks with sharp knife, discarding as many bones as possible, and re-form the steaks. Arrange the steaks in 2 buttered shallow baking pans, ladle the wine mixture around them, and poach the steaks, covered with a buttered piece of foil, on the upper and lower racks of a preheated 375°F. oven, switching the positions of the pans after 15 minutes, for 30 minutes. Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.
  • Separate the salmon steaks into halves, brush them with some of the poaching liquid, and arrange them on a platter. Garnish the salmon with dill sprigs and the lemon slice and serve it with the sauce.

POACHED SOCKEYE SALMON WITH MUSTARD HERB SAUCE



Poached Sockeye Salmon with Mustard Herb Sauce image

Categories     Fish     Herb     Mustard     Poach     Wedding     Dinner     Seafood     Salmon     Shower     Tarragon     Dill     Gourmet     Sugar Conscious

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For fish
1 (6- to 6 1/2-lb) whole sockeye salmon (preferably wild), cleaned, discarding head but leaving tail intact
1 large onion (3/4 pound), sliced
4 Turkish or 2 California bay leaves
6 whole black peppercorns
2 whole allspice
3/4 cup table salt
For sauce
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon whole-grain or coarse-grain mustard
1/3 cup finely chopped fresh dill
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon finely grated fresh lemon zest
Special Equipment
a 10-quart pot with a lid

Steps:

  • Make fish:
  • Working from head end to tail end, cut fish crosswise into 3-inch sections (very thick steaks; about 4), tapping back of knife with a mallet when you reach center bone to help cut through it. Discard tail if there is no flesh attached. Otherwise, set aside with steaks to cook.
  • Bring 8 quarts water to a boil with onion, bay leaves, peppercorns, and allspice in pot, then stir in salt. Add salmon and cover pot with lid, then turn off heat. Let stand, undisturbed, until fish just separates from bones, about 18 minutes. Transfer salmon to a shallow pan with a slotted spoon and let stand just until cool enough to handle, about 10 minutes. Fish should be neither too warm (it may break) or too cool (it will start to congeal, making it more difficult to remove bones cleanly) when handled.
  • With your hands, carefully remove flesh from each steak in pieces as large as possible, discarding skin and bones and arranging salmon on a platter.
  • Make Sauce while fish stands:
  • Stir together all sauce ingredients.
  • Serve salmon at room temperature with sauce on the side.

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

POACHED SALMON WITH DILL SAUCE



Poached Salmon with Dill Sauce image

Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 cups water
1 cup white wine or reduced-sodium chicken broth
1 medium onion, chopped
1/4 cup chopped celery
4 salmon fillets (4 ounces each)
SAUCE:
1/4 cup reduced-fat sour cream
1/4 cup plain yogurt
2 teaspoons snipped fresh dill
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce

Steps:

  • In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

POACHED SALMON STEAKS WITH HERBED VINAIGRETTE SAUCE



Poached Salmon Steaks With Herbed Vinaigrette Sauce image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 20

4 boneless salmon steaks, 4 to 6 ounces each, with skin attached
1 cup dry white wine
3 tablespoons white-wine vinegar
1/2 cup thinly sliced onions
1/4 cup thinly sliced carrots
1/2 cup chopped celery
4 black peppercorns
2 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
1 clove garlic, peeled
pinch cayenne pepper, or to taste
2 sprigs parsley
Salt to taste
1 tablespoon Dijon mustard
Salt and pepper to taste
2 tablespoons red-wine vinegar
1 tablespoon shallots, finely sliced
1 small clove garlic, peeled
3 tablespoons coarsely chopped chervil or parsley
1/3 cup olive or vegetable oil

Steps:

  • Place all the ingredients for the court bouillon, along with 2 quarts of water, in a large skillet or small fish poacher. Bring to a boil, cover and simmer for 10 minutes. Let it cool to room temperature.
  • Submerge the fish in the cooled bouillon. If there is not enough liquid to cover the fish by at least one inch, add water to cover. Return to a boil, lower the heat to a simmer and poach for about 5 minutes. Remove from heat and let stand in liquid about 5 minutes longer before serving. Do not overcook.
  • To make the vinaigrette sauce, place the mustard, salt, pepper, vinegar, shallots, garlic and chervil in a blender or a very fast food processor.
  • As mixture blends, pour the oil through the opening of the cover. Blend well. If sauce is too thick, add 2 tablespoons water and blend. Adjust the seasonings.

More about "poached salmon steaks with herbed vinaigrette sauce recipes"

POACHED SALMON STEAK - RECIPE - COOKS.COM
In large skillet, heat butter, add vegetables and cook 5 minutes. Add water, wine and seasonings and simmer 5 minutes. Place salmon in boiling liquid, but don't completely cover steaks.
From cooks.com


POACHED SALMON WITH MUSTARD DILL SAUCE - FOODIECRUSH.COM
Jan 29, 2024 The cookbook gives two recipes for topping the poached fish, one with an herb and caper vinaigrette (yes!), and the one I’ve done here, a mustard, dill, and sour cream sauce …
From foodiecrush.com


PERFECT POACHED SALMON RECIPE - INSPIRED TASTE
May 29, 2024 Directions. 1 Make a bed of lemon slices, shallot, and fennel in the bottom of a wide skillet with a lid.. 2 Lightly season the salmon fillets with salt and pepper, then place …
From inspiredtaste.net


BEST POACHED SALMON RECIPE — HOW TO MAKE POACHED SALMON
Jul 13, 2018 Add salmon fillets and let simmer, covered, until cooked through, 10 minutes. Remove salmon carefully with a fish spatula or large slotted spoon. Step 2 Serve with fresh dill …
From delish.com


POACHED SALMON STEAKS WITH HERBED VINAIGRETTE SAUCE RECIPES
To make the vinaigrette sauce, place the mustard, salt, pepper, vinegar, shallots, garlic and chervil in a blender or a very fast food processor. As mixture blends, pour the oil through the …
From tfrecipes.com


SALMON WITH HERB & GARLIC CREAM SAUCE - RECIPETIN EATS
Jan 27, 2021 3. Parmesan – you need to grate your own to ensure that it melts. Store-bought pre-grated in any form (sandy, or fine batons) just doesn’t melt properly in sauces. When …
From recipetineats.com


POACHED SALMON (EASY SALMON RECIPE) - THE MEDITERRANEAN DISH
Mar 22, 2023 How to Poach Salmon. Simple Poached Salmon comes together in about 10 minutes and just one pan. This is such an easy salmon recipe you may even memorize it! …
From themediterraneandish.com


RECIPE: POACHED SALMON WITH HERB AND CAPER VINAIGRETTE
Dec 18, 2019 Arrange lemon slices in single layer across bottom of 12-inch skillet. Scatter herb stems and 2 tablespoons shallot evenly over lemon slices. Add wine and water to skillet. Use …
From bessiebox.com


POACHED SALMON STEAKS WITH HERBED VINAIGRETTE SAUCE
Jul 19, 2015 Ingredients 4 boneless salmon steaks, 4 to 6 ounces each, with skin attached For the Court Bouillon: 1 cup dry white wine 3 tablespoons white-wine vinegar ½ cup thinly sliced …
From diningandcooking.com


POACHED SALMON WITH HERB AND CAPER VINAIGRETTE
Serve with sauce and lemon wedges. LEARN HOW: Poached Salmon. Poaching rarely lives up to its promise to produce silken, delicately flavored fish. It typically requires prepping a slew of ingredients for the poaching broth, only to dump …
From atkfamily.com


POACHED SALMON STEAKS WITH CREAMY DILL SAUCE RECIPE - EPICURIOUS
Jan 26, 2012 Preparation. Step 1. Bring 6 quarts water, 6 tablespoons lemon juice, the lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot.
From epicurious.com


RECIPE(TRIED): OVEN-POACHED SALMON STEAKS WITH MUSTARD DILL SAUCE
Halve the salmon steaks with sharp knife, discarding as many bones as possible, and re-form the steaks. Arrange the steaks in 2 buttered shallow baking pans, ladle the wine mixture around …
From recipelink.com


CHILLED POACHED SALMON STEAKS - RECIPE - COOKS.COM
4 salmon steaks 1/2 c. dry white wine 4 tbsp. chopped celery leaves 1 onion, sliced 1 lemon, sliced 8 peppercorns 2 bay leaves 1 tsp. salt
From cooks.com


POACHED SALMON WITH DILL-YOGURT SAUCE RECIPE - SERIOUS EATS
Sep 30, 2022 This delicate poached salmon with a bright yogurt-dill sauce makes for an easy, light dinner that can be served chilled, room temperature, or warm. ... One-Skillet Salmon With …
From seriouseats.com


Related Search