POACHED SALMON II
This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.
Provided by lor
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g
POACHED SALMON
Poached salmon is delicate, moist, and cooks in minutes. Perfect for dinner parties and fast weeknight dinners.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon with water about 1/4 of the way to the top. Add the vinegar, honey, and salt. Whisk to combine.
- Carefully lower the salmon fillets into the pan in a single layer. Add more water so that they are just barely covered.
- Scatter the dill, peppercorns, and bay leaf over the top.
- Bring the water to a gentle boil over medium-high heat. Simmer the salmon, adjusting the heat as needed so that you maintain a steady simmer but not a rapid boil. Let cook 2 minutes.
- Check the temperature of the salmon using an instant read thermometer. It should be around 135 to 140 degrees F, no more (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). If needed, cook it 1 to 2 minutes more. DO NOT overcook or your salmon will be dry.
- With a wide spatula, gently lift the poached salmon out of the water and place it on a plate (discard the poaching liquid). Cover and let rest 4 minutes. Enjoy hot, sprinkled with additional chopped dill, cracked black pepper, and a squeeze of lemon as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 260 kcal, Carbohydrate 4 g, Protein 34 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 94 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 8 g
STEAMED SALMON IN THE MICROWAVE
Try a Chinese New Year feast with steamed fish
Provided by Ken Hom
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Pat the fish dry with kitchen paper then cut into very big pieces. Put in a heatproof dish and evenly scatter with the ginger. Wrap tightly in cling film. Can be prepared to here up to 2-3 hours ahead, chill. Put the plate of fish into the microwave and cook for 3-5 minutes (depending on its thickness and how you like your fish cooked) on full power.
- Remove the plate of cooked fish. Wait one minute and pour off any excess liquid that may have accumulated on the plate, then scatter the spring onions on the fish, together with the light and dark soy sauces.
- Heat the two oils together in a small saucepan until very hot, then pour over the top of the fish. Scatter with a handful of coriander sprigs and serve at once.
Nutrition Facts : Calories 167 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 16 grams protein, Sodium 1.3 milligram of sodium
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