Simply Poached Salmon Recipes

SIMPLE POACHED SALMON

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.

TRADITIONAL POACHED SALMON

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

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.

SIMPLE POACHED SALMON

Steps:

• In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes., Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.

DILL POACHED SALMON

Steps:

• Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

EASY POACHED SALMON

Steps:

• In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

EASY POACHED SALMON

Steps:

• In a small pan, arrange fillets in a single layer. Cover with water until fillets are just submerged. Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns, and wine. Bring to a boil, season with salt, then turn off heat; add fillets skin-side down, and cook, covered, until slightly underdone in the center, about 10 minutes per inch of thickness. Reserve the poaching liquid and, once cool, combine with fillets.

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE

Steps:

• In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
• In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

EASY SKILLET-POACHED SALMON

Steps:

• Generously season fish with salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet.
• Heat over medium until liquid reaches 150 degrees. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly; remove skin. Serve warm, room temperature, or chilled, with lemon wedges.

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.

CHUCK'S EASY POACHED SALMON

Steps:

• Place lemon slices, dill and ginger in a foil pan that has been sprayed with cooking spray.
• Place salmon on top.
• Add wine and then fill pan with water until the fish is completely covered.
• Cover with foil and poke knife holes all over the foil to allow steam to escape.
• Put in oven at 350 for approximately 25 minutes (cooking time depends on thickness of filet- if the fish flakes easily with a fork, then it's ready).

EASY POACHED SALMON

Steps:

• Place salmon steaks in a large skillet with water, salt and vinegar [the water should come 1/2 up the side of the salmon].
• Turn on heat and keep just under a boil for 10 minutes.
• Turn steaks and cook, simmering, for another 10 minutes.
• Remove steaks and take off skin and remove bones on the inside.
• Add dill, chopped scallions, lemon juice and peanut oil to water.
• Cook on medium heat until reduced to a sauce - 5-10 minutes.
• Place salmon steak on plate.
• Mold cooked rice in a 1/2 cup measuring cup and unmold on plate.
• Top rice with spinach.
• Pour sauce over spinach.
• And serve.

SIMPLE AND HEALTHY POACHED SALMON

Steps:

• Lay each salmon fillet onto a piece of aluminum foil skin-side down. Add salt and freshly ground black pepper.
• Wrap each fillet tightly in the foil. Be sure to make an airtight seal. I fold the foil lengthwise and continue to fold along the seam until the fish is firmly wrapped. Fold/roll in each remaining end until the fish is fully enclosed.
• Place the wrapped salmon fillets into a large saucepan and cover completely with cold water. Bring to the boil over a medium heat. Reduce heat and simmer gently for 3 minutes.
• Remove the parcels from the saucepan. Carefully open each parcel and remove the skin from the fish.
• Serve the salmon topped with your choice of toppings such as salsa, pesto, mango salsa, chunky tomato. Serve with a salad or steamed veges.

QUICK & EASY POACHED SALMON

Steps:

• Place filet, skin side down, in a small stock pot.
• Pour enough water over to cover the salmon by about two inches.
• Place pot on high heat until just beginning to boil.
• Remove salmon from water and pat dry.
• Sprinkle with Kosher salt and pepper to taste.
• This goes great with a little garlic mayonnaise or a vinaigrette.

SIMPLY POACHED SALMON

Steps:

• In a large pot or deep skillet, combine all the ingredients except the salmon. Simmer the mixture for 10 minutes to blend the flavors.
• Add the salmon, skin side down, and poach it at a bare simmer for 8 to 10 minutes or until it is just cooked through. Transfer the salmon to a plate, cool, and chill.