POACHED SALMON WITH DILL AND LEMON
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
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 FISH WITH LEMON AND DILL
You can use 1 lb. fresh or thawed frozen firm white fish fillets such as cod, haddock or halibut and reduce cooking time to 5 minutes.
Provided by Dancer
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix broth, wine, dill and lemon in skillet.
- Heat to boiling.
- Place fish in broth mixture.
- Cover and cook over low heat 10 minutes or until done.
- Discard poaching liquid.
Nutrition Facts : Calories 325.5, Fat 18.5, SaturatedFat 3.7, Cholesterol 100.3, Sodium 101.3, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 33.9
POACHED SALMON WITH LEMON DILL SAUCE
A light poached salmon dish with an amazing, easy sauce.
Provided by Keanay
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Rinse salmon and pat dry.
- Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.
- Strain cooking liquid and reserve 2 cups.
- Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.
- Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 4.9 g, Cholesterol 110.8 mg, Fat 11 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 316.1 mg, Sugar 1.2 g
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- Put all the ingredients, except the fish, in a large skillet with high sides and add at least 2 inches of water. Heat the water over medium heat until it reaches 140 degrees Fahrenheit, or until it is steaming, the water is moving around but not bubbling at all. You should be able to dip your finger into the water very briefly without burning it. (Be careful if you do this, though. I don’t want you to hurt yourself!) Reduce the heat to medium-low.
- Once the water is at 140 degrees, slide the fish into the pot. If there is not enough water to cover the fish, add a little more. The trick here is that you want the water to remain at a fairly constant 140 degrees so that the fish doesn’t overcook.
- The fish is ready once it reaches an internal temperature of 140 degrees. Without a thermometer, you can test for doneness by seeing if the flesh flakes easily from the fish. A salmon fillet will take approximately 10 minutes to poach. The poaching time will vary depending on the thickness of the fish. Remember though, that as long as the water does not rise above 140 degrees you will not overcook your fish.
- Carefully remove the fish from the poaching liquid using a slotted spatula and serve it immediately.
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