Moist Poached Salmon Recipes

EASY POACHED SALMON RECIPE

Steps:

• Ensure all bones are removed from the salmon. The salmon can be poached with the skin on or with the skin removed, but keep in mind-the salmon will hold together much better if the skin remains intact.
• In a large sauté pan, bring water, salt, wine, onion, dill and parsley to a boil then reduce heat to medium low and simmer for 15 minutes.
• Once the liquid has simmered for 15 minutes, reduce heat to low setting and wait for all of the bubbles to subside. At this point, you can remove the onions and herbs with a slotted spoon if desired.
• Gently lay the salmon, skin side down, in the pan. Keep the poaching liquid just below a simmer and poach the fish for 8-10 minutes.
• Test for desired doneness. Remove the fish from liquid with a slotted spatula then blot the bottom lightly with a paper towel. Serve the fish hot, warm or cold in a salad. Enjoy!

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.

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.

POACHED SALMON

Steps:

• Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
• Serve with an arugula salad, lemon slices and olive oil drizzled on top.

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.

MOIST POACHED SALMON - SECOND TIME AROUND

Steps:

• Start with 4 steaks so you have enough for next day, second time around).
• Arrange salmon steaks, over dill stalks, in a single layer a shallow skillet wide enough to accomodate them without crowding. Season with salt and pepper. Add enough wine and water to completely cover salmon; add peppercorns.
• Slowly bring liquid barely to a simmer. Reduce heat to low, cover and simmer until top of salmon looks opaque, 2 to 3 minutes. Turn heat off and let stand covered for 10 minutes or until other parts of your meal are completely cooked.
• Remove 2 salmon steaks from poaching liquid and blot both sides of fish with paper towels. Top with tomato sauce. Leave other steaks in liquid until completely cooled to room temperature. Then remove, and refrigerate, covered for next day.

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.