POACHED SALMON WITH DILL SAUCE
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
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.
OVEN POACHED SALMON A LA PAIGE WITH DILL, VIDALIA ONION AND CUCUMBER RELISH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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 WITH DILL SAUCE
Make and share this Oven Poached Salmon With Dill Sauce recipe from Food.com.
Provided by erryn_kruppi
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove skin if using fillets.
- Cut fish into serving size pieces.
- Season with seasoning salt and arrange in single layer in greased, shallow baking dish.
- Pour wine over and cover with aluminum foil.
- Bake at 450 for 10 min/inch of thickness or until opaque.
- Remove from oven and drain cooking liquid into small saucepan.
- Stir in remaining ingredients and heat until just warmed through.
- Spoon over fish and serve immediately.
Nutrition Facts : Calories 318.3, Fat 14.7, SaturatedFat 2.8, Cholesterol 86.2, Sodium 277.3, Carbohydrate 6.3, Sugar 2.4, Protein 35.9
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
OVEN-POACHED SALMON STEAKS WITH MUSTARD DILL SAUCE
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.
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POACHED SALMON WITH MUSTARD DILL SAUCE
From foodiecrush.com
4.3/5 (43)Total Time 30 minsCategory Main CourseCalories 431 per serving
- Arrange lemon slices in a single layer in a large skillet. Top with the half of the minced dill, the dill sprigs, plus half of the diced shallots, about 2 tablespoons. Add the wine and water, then top the lemon slices with the salmon pieces.
- Set the skillet over high heat and bring to a rolling simmer, then reduce heat to low, cover, and cook until the center of the salmon is still transparent when checked with the tip of a paring knife, and registers 125 degrees F, or medium rare. This will take about 11-15 minutes.
- Remove the pan from the heat. Use a spatula to carefully transfer the salmon and lemon slices to a serving dish and discard the dill sprigs. Tent the salmon with aluminum foil.
- Return the pan with poaching liquid to high heat and simmer until the liquid has reduced to 2 tablespoons, about 5 minutes. Whisk in the remaining shallots and the Dijon mustard and simmer until thickened, about 4 minutes. Whisk in the sour cream and butter and season with kosher salt and freshly ground black pepper. Add lemon juice to taste and simmer until thickened, about 1 minute. Whisk in the remaiining minced dill.
OVEN POACHED SALMON - EASY PEASY MEALS
From eazypeazymealz.com
3.6/5 (5)Calories 662 per servingCategory Dinner
- Place the oven rack in the middle position and preheat the oven to 250 degrees.
- 1: Cut two pieces of foil, so they are about a foot longer than the side of salmon, and fold the long sides together to create a 1 inch seam. 2: Then cut a third sheet of foil, and lay it over the seam of the first two pieces.3: Lastly, spray with non-stick cooking spray.
- With a paper towel pat salmon until dry. Season salmon with salt and lay salmon skin side down on the foil.
- Sprinkle salmon with vinegar, then lay herbs over the top of the salmon. Then arrange lemon slices to cover as much as you can of the fish.
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