Oven Poached Salmon A La Paige Rachael Ray Recipes

OVEN POACHED SALMON A LA PAIGE WITH DILL, VIDALIA ONION AND CUCUMBER RELISH

Steps:

• Preheat oven to 400 degrees F.
• Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.
• Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
• Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.

OVEN POACHED SALMON A LA PAIGE (RACHAEL RAY)

Steps:

• Preheat oven to 400°F.
• Rub the bottom of a shallow baking dish with cold butter.
• Arrange salmon in dish.
• Season the fish with salt and pepper.
• Add broth and a few sprigs of dill to the pan.
• Roast the fish 12 to 15 minutes.
• Combine sugar, salt and vinegar in the bottom of a medium bowl.
• Add chopped onions, chopped cucumber and radishes.
• Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
• Remove fish from the oven.
• Spoon pan juices over fish and carefully transfer to individual plates or platter.
• Top fish with relish and serve.

MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT

Steps:

• Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
• Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
• Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
• Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
• Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
• To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.