Poached Salmon With Raita Recipes

POACHED SALMON WITH CUCUMBER RAITA RECIPE

Steps:

• In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt
• Cover and bring to a boil over high heat
• Reduce the heat and simmer, partially covered, for 10 minutes
• Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt
• Let sit for 10 minutes
• With your hands, squeeze the cucumber and discard the liquid
• Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper
• Refrigerate until ready to serve
• Add the fish to the liquid in the pan and bring back to a simmer
• Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet
• Remove the pan from the heat and let the fish sit in the liquid for 2 minutes
• Transfer to plates and, if you like, remove the skin
• Serve the salmon warm or at room temperature
• Top with the raita and then sprinkle the raita with the paprika
• Wine Recommendation: To match the acidity of the yogurt and the richness of the fish, look for a white that blends crisp acidity with good body
• Try a pinot gris from Oregon or a sauvignon blanc from New Zealand
• Try a pinot gris from Oregon or a sauvignon blanc from New Zealand

POACHED SALMON WITH CUCUMBER RAITA

Steps:

• In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.
• Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
• Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
• Wine Recommendation: To match the acidity of the yogurt and the richness of the fish, look for a white that blends crisp acidity with good body. Try a pinot gris from Oregon or a sauvignon blanc from New Zealand.

POACHED SALMON WITH RAITA

Steps:

• In a large skillet, bring water to a low simmer. Add salmon fillets and simmer until opaque throughout, about 5 minutes. Peel, seed, and thinly slice cucumber, then stir in yogurt and olive oil. Season and serve alongside salmon; drizzle with additional oil, if desired.

POACHED SALMON

Steps:

• Cut each fillet into six serving pieces. Set aside.
• Fill a large fish poacher or roasting pan with enough water to cover the fish when it is added later, and bring the water to a boil. Add the salt, peppercorns, bay leaf, onion, carrot, celery and the sprigs of parsley, and simmer for five minutes.
• Place the butter, lemon juice, white pepper and minced parsley in a mixing bowl. Beat until all the ingredients are well incorporated. Place the mixture on wax paper and roll into the shape of a log. Chill until ready to use.
• Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes. Remove the cheese cloth and drain the fish on paper towels. Serve with the maitre d'hotel butter.

SIMPLE POACHED SALMON

Steps:

• In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
• Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

PAN-ROASTED SALMON WITH COLLARDS AND RADISH RAITA

Steps:

• Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.
• Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.
• Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
• Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.