Tooties Poached Salmon Recipes

POACHED SALMON

Steps:

• Prepare the poaching liquid: Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
• Add the salmon: Sprinkle the salmon fillets with a little salt. Place salmon fillets, skin-side down on the pan, and cover.
• Cook and serve the salmon: Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper and a slice or two of lemon on the side.

TOOTIE'S POACHED SALMON

Steps:

• Place all ingredients(except salmon) in a 10-12 inch skillet.
• Bring to a boil, then turn down to simmer and cook for 10-15 minutes.
• Add salmon. Lower heat to medium low heat and gently simmer until fish is medium well done-about 10 minutes.
• Remove salmon.
• Condense liquid down, adding a little more orange juice if you want a little more orangy flavor.
• Place salmon on serving dishes.
• When sauce is starting to thicken up nicely, pour over fish.

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.