Poached Salmon With Leeks Recipes

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CREAMY SALMON, LEEK & POTATO TRAYBAKE



Creamy salmon, leek & potato traybake image

Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion

Provided by Esther Clark

Categories     Dinner, Fish Course, Main course, Supper

Time 40m

Number Of Ingredients 9

250g baby potatoes , thickly sliced
2 tbsp olive oil
1 leek , halved, washed and sliced
1 garlic clove , crushed
70ml double cream
1 tbsp capers , plus extra to serve
1 tbsp chives , plus extra to serve
2 skinless salmon fillets
mixed rocket salad , to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
  • Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
  • Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

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 WITH LEEKS



Poached Salmon with Leeks image

When you think of one-pot meals, hearty dishes like chili probably come to mind. Nothing wrong with chili, but this quick fish dinner is a great change of pace when you're in the mood for something that seems a bit fancier. Add a baguette to complete the meal.

Yield 4 servings

Number Of Ingredients 4

2 tablespoons butter
8 cups chopped leaks, well-rinsed
2 cups chicken broth
24 ounces salmon, cut into 4 strips

Steps:

  • Trim the roots and leaves from the leeks, leaving the soft white stem. Chop the stem into sections and place in a colander over the sink, or in a bowl of water. Rinse the leeks very thoroughly, these are notoriously grainy vegetables and you don't want the dirt to end up in your food, and pat dry. In a straight edge sauté pan with a lid over medium heat add the butter and allow to melt. Then add the leeks and sauté until tender. About 8 minutes.
  • Once the leeks are tender pour in the chicken broth until it just covers the leeks. If you need a little more broth than the 2 cups called for, add a little more bit by bit. Then, add the salmon steaks on top, making sure they are separated a little. If there is skin on the salmon, place the skin side up so that the fish is resting directly on the leeks.
  • Turn up the heat so that the broth is simmering. Place the lid on the pan and cook the salmon for 8 minutes. After that, check to make sure the steaks are cooked through. If not, continue cooking for 1-2 more minutes.
  • Divide the leeks between two plates. Serve one salmon steak on top of each bed of leeks. Sprinkle with salt and pepper to taste.

SALMON WITH LEEKS



Salmon with Leeks image

This classic duo makes a delicious spring dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 5

8 medium leeks, (about 3 pounds), whites and light-green parts only, quartered lengthwise and halved crosswise, cleaned
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 1/2 pounds salmon fillet, halved lengthwise then crosswise
Lemon wedges, for serving

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss leeks with oil; season with salt and pepper. Roast, tossing once, until beginning to soften, 12 to 15 minutes.
  • Remove leeks from oven, toss with pan juices to coat, and push to edges of baking sheet. Arrange salmon pieces in center, and season generously with salt and pepper.
  • Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness). Serve salmon with leeks and lemon wedges.

Nutrition Facts : Calories 352 g, Fat 15 g, Protein 28 g

POACHED SALMON WITH SAUTEED LEEKS AND LEEK-CREAM SAUCE



Poached Salmon With Sauteed Leeks and Leek-Cream Sauce image

Provided by Fran Schumer

Categories     dinner, project, main course

Time 1h

Number Of Ingredients 12

3 pounds of julienned leeks, white and pale green portions
2 tablespoons unsalted butter
1 cup dry white wine
1/2 cup heavy cream
2 tablespoons olive oil
1 onion cut into quarters
2 stalks celery cut in big pieces
1/4 bunch of fresh parsley
2 sprigs of fresh thyme
3 bay leaves
2 1/2 pounds fillet of salmon without skin
salt and pepper to taste

Steps:

  • Reserve 1 1/2 cups of leeks and saute the rest with butter and oil on low heat until cooked. Do not brown. Saute for about 15 minutes. Season with salt and pepper. Keep warm.
  • In non-reactive pan, combine white wine and reserved leeks and cook until only two tablespoons remain. Add cream and reduce until it reaches sauce consistency. Season with salt and white pepper. Pass through strainer and keep warm.
  • Prepare the court-bouillon by filling a stock pot with about 5 inches of cold water. Add onions, celery, parsley, thyme, bay leaves and one tablespoon of salt. Boil for 15 minutes.
  • Make six thick scaloppines of salmon. (You can omit this step and slice the salmon into six filets. If so, skip next step and double cooking time.) Roll each scaloppine into shape of cone and fasten with toothpicks. Reduce heat of court bouillon to almost boiling. Carefully submerge fish in water and cook about 2 minutes. Make sure insides are pink.
  • Make mountain of sauteed leeks in center of plate. Place fish cones (or filets) on top of mountain and spoon the sauce on it and around plate.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams

POACHED SALMON WITH DILL AND LEMON



Poached Salmon with Dill and Lemon image

This is an easy-to-make poached salmon dish that requires minimal preparation. It goes well with rice pilaf and steamed asparagus.

Provided by China M

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

Time 1h10m

Yield 8

Number Of Ingredients 9

4 cups water
2 cups white wine
1 lemon, sliced into thin rings, divided
4 each whole black peppercorns
1 sprig fresh dill, minced
1 bay leaf
2 (1 pound) salmon fillets
1 tablespoon honey
1 pinch salt and ground black pepper to taste

Steps:

  • Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
  • Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
  • Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
  • Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 5.6 g, Cholesterol 55.8 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 80.9 mg, Sugar 2.8 g

POACHED SALMON, LEEK, AND FENNEL SOUP



Poached Salmon, Leek, and Fennel Soup image

Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful liquid.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

3 leeks, white and light-green parts only
1 tablespoon extra-virgin olive oil
3 carrots, peeled and cut into 1/4-inch-thick slices
1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish
2 celery stalks, cut crosswise into 1/4-inch slices
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
One 14 1/2-ounce can fat-free vegetable stock
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
One 1-pound salmon fillet, skin removed, cut into 1-inch cubes
1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips

Steps:

  • Slice leeks crosswise into 1/4-inch coins. Place in bowl of cold water; move leeks with fingers so sand falls to bottom. Lift leeks from water with fingers or slotted spoon, and drain; set aside.
  • Heat oil in a saucepan over medium heat. Add leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.

Nutrition Facts : Calories 177 g, Cholesterol 42 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 202 g

SALMON-LEEK HASH WITH POACHED EGGS



Salmon-Leek Hash With Poached Eggs image

From The Big Book of Breakfast, 2003, by Maryana Vollstedt. Canned salmon can be used; drain and remove the dark parts and adjust the amount of salt. This would be great for dinner, too. Prep time includes cooking potatoes.

Provided by zeldaz51

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 russet potatoes or 1 1/4 lbs russet potatoes, peeled and quartered
1 tablespoon butter
1 1/2 tablespoons vegetable oil
2 leeks, white and pale green parts only, finely chopped
1/2 cup chopped red bell pepper
1 1/2 cups cooked flaked fresh salmon (see description)
1/2 teaspoon dried dill weed
1/2 teaspoon salt
fresh ground pepper
2 tablespoons chopped parsley
6 large poached eggs

Steps:

  • Place potatoes in a medium saucepan over high heat with 1 cup of salted water, and bring to a boil. Reduce heat to medium-low, cover, and cook until almost tender, about 15 minutes. Cool under cold water and drain, then cut into 1/2-inch cubes.
  • Melt the butter and oil together in a large nonstick skillet over medium heat. Add potatoes, leeks,and bell pepper and cook, uncovered until potatoes start to brown, 5 to 6 minutes.
  • Stir in the salmon, dill, salt, pepper, and parsley. Continue cooking until potatoes are browned, about 5 minutes longer. Top each serving with a poached egg.

Nutrition Facts : Calories 195.8, Fat 10.3, SaturatedFat 3.2, Cholesterol 191.1, Sodium 293.3, Carbohydrate 17.8, Fiber 2.4, Sugar 2.4, Protein 8.4

AQUAVIT "POACHED" SALMON WITH LEEKS AND DILL



AQUAVIT

Categories     Fish     Sauté

Yield 4 servings

Number Of Ingredients 6

4 skinless salmon fillets
2 large leeks, white & light green parts sliced thin (discard rest)
1 bunch fresh dill, chopped
1 cup fresh-squeezed orange juice (about 3-4 oranges)
3 tablespoons butter
salt and pepper to taste

Steps:

  • In a large, deep, heavy-bottomed skillet heat butter over med-high heat until melted and pan is hot. Add leeks and sautee until slightly tender - about 5 minutes. Add dill and sautee for about 1 minute. Add aquavit and boil for about 2-3 minutes to help burn off alcohol. Add orange juice, bring to a gentle biol. Place salmon fillets on top of leeks and cover. "steam" on med-low until salmon is just cooked through.

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