Poached Salmon With Chimichurri Recipes

POACHED SALMON WITH CHIMICHURRI

Poached Salmon with Chimichurri image

Tender, flaky poached salmon is treated to a flavorful sauce in this elegant dish. Though it takes a little extra prep time, this impressive entree will please every mouth it meets! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

4 cups water
1/2 cup white wine or reduced-sodium chicken broth
1/2 cup white wine vinegar
1 medium carrot, coarsely chopped
1 celery rib with leaves, coarsely chopped
1 medium onion, coarsely chopped
4 sprigs fresh parsley
4 whole peppercorns
1 bay leaf
4 salmon fillets (4 ounces each)
CHIMICHURRI:
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
3 tablespoons finely chopped onion
3 tablespoons minced fresh parsley
1 garlic clove, minced
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

In a large Dutch oven, bring the first 9 ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Strain, reserving liquid (discard vegetables and spices). , Return liquid to the pan and bring to a boil. Reduce heat; add salmon. Poach, uncovered, until fish just begins to flake easily with a fork, 8-10 minutes., Meanwhile, in a small bowl, whisk the lemon juice, vinegar and oil. Stir in the onion, parsley, garlic, pepper and cayenne. Serve with salmon.

Nutrition Facts : Calories 246 calories, Fat 16g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 69mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.

CHARDONNAY POACHED SALMON WITH DILL DIJON WHIPPED CREAM

Chardonnay Poached Salmon with Dill Dijon Whipped Cream image

Provided by The Hearty Boys

Categories dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

3 cups Chardonnay
3 cups water
1 lemon, sliced
1 tablespoon black peppercorns
10 juniper berries, crushed
3 bay leaves
1 stem fresh basil
3 fronds fennel
1 (2 1/2 to 3 pound) salmon fillet, skin on
Olive oil
2 lemons, sliced for garnish
1 bunch dill, for garnish
Dill Dijon Whipped Cream, recipe follows
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons dill, chopped
Salt and pepper

Steps:

Preheat the oven to 350 degrees F.
Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight.
To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.
Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
Transfer to a decorative bowl for serving.

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