How to cook poached salmon!
I have been given one of those poacher simmering trays and I really want to cook some salmon - what is the best way to cook this!?!? HOw much water is needed and does the whole salmon need to be covered and how long do i cook it for!? I was planning on cooking it on the bbq preferably so i can get even heat across the pan!.Www@FoodAQ@Com
Answers:
fill a pan with 1/2 water and put lots of salt in it!. get the temp up so it boils then lower the heat to a simmer!. place the salmon in and splash water gently over so it cooks over!. takes 2 mins!.Www@FoodAQ@Com
This poached salmon recipe is one of the first recipes my father taught me a few years ago!. It's his favorite way to prepare salmon because not only can it be prepared in 10 minutes or less, but it doesn't stink up the house the way broiling or frying salmon can, and it tastes simply delicious!.
Poached Salmon Recipe
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Ingredients
1 to 1? pounds salmon fillets
? cup dry white wine (a good Sauvignon Blanc)
? cup water
A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
Freshly ground black pepper
Method
Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat!. Place salmon fillets, skin-side down on the pan!. Cover!. Cook 5 minutes or to desired done-ness!. Do not overcook!. Serve sprinkled with freshly ground black pepper!.
Serves 2-4!.
Www@FoodAQ@Com
Poached Salmon Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
1 to 1? pounds salmon fillets
? cup dry white wine (a good Sauvignon Blanc)
? cup water
A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
Freshly ground black pepper
Method
Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat!. Place salmon fillets, skin-side down on the pan!. Cover!. Cook 5 minutes or to desired done-ness!. Do not overcook!. Serve sprinkled with freshly ground black pepper!.
Serves 2-4!.
Www@FoodAQ@Com
Why would you want to cook poached salmon!? It's already been cooked in one way or another!? Why would you want to "cook" it again!?Www@FoodAQ@Com
read a cook book legal sea foods is goodWww@FoodAQ@Com
This recipe is a free service,
courtesy of Chefdecuisine!.com!.
WHOLE POACHED SALMON WITH SAUCE VERTE
This recipe makes for a stunning presentation and can be prepared two days in advance, as it is served cold!. A fish poacher with a rack is necessary for the recipe!. Make sure that the whole fish fits in the poacher
Serves 6
1-5 pound whole salmon
4 quarts court bouillon
Garnish:
1 hot house cucumber
2 lemons
2 medium tomatoes
1 head Boston lettuce
2 cups sauce verte
PREPARATION
Prepare the court bouillon!. Cool and refrigerate!.
The whole salmon with the head and tail should be fresh or completely thawed, cleaned, scaled, and washed under cold water!. The salmon can be poached in one of the following 2 methods:
1!. Place the salmon on the rack of the fish poacher in the "swimming position"!. Slightly curve the tail of the fish for a more dramatic effect!. Secure the salmon by wrapping cheese cloth around the fish and the rack!. Lay the rack with the salmon in the poacher!. Cover the salmon with the cooled court bouillon!.
2!. Lay the salmon on the rack of the fish poacher and cover with the cooled court bouillon!. Measure the salmon across at its thickest part!. Poach 8 minutes per inch thickness after the court bouillon has reached the simmering point (180 to 185 degrees)!. After the elapsed cooking time, allow the salmon to cool in the the court bouillon; it will finish cooking and will also retain more moisture and flavor!.
Lift the fish out of the court bouillon, remove the cheese cloth!. Place the salmon on a long serving platter!. Peel away skin on both sides of the fish!. If the fish is lying flat on the tray, turn carefully, and remove the skin on the bottom side!. Scrape away the dark fatty layer adhering to the flesh!. Starting at the tail end, cover the salmon with overlapping paper thin cucumber slices, to imitate fish scales!. Decorate the edge of the platter with fluted lemon slices!. Garnish with lettuce leaves and tomato wedges!.
Serve with sauce verte!.
Www@FoodAQ@Com
courtesy of Chefdecuisine!.com!.
WHOLE POACHED SALMON WITH SAUCE VERTE
This recipe makes for a stunning presentation and can be prepared two days in advance, as it is served cold!. A fish poacher with a rack is necessary for the recipe!. Make sure that the whole fish fits in the poacher
Serves 6
1-5 pound whole salmon
4 quarts court bouillon
Garnish:
1 hot house cucumber
2 lemons
2 medium tomatoes
1 head Boston lettuce
2 cups sauce verte
PREPARATION
Prepare the court bouillon!. Cool and refrigerate!.
The whole salmon with the head and tail should be fresh or completely thawed, cleaned, scaled, and washed under cold water!. The salmon can be poached in one of the following 2 methods:
1!. Place the salmon on the rack of the fish poacher in the "swimming position"!. Slightly curve the tail of the fish for a more dramatic effect!. Secure the salmon by wrapping cheese cloth around the fish and the rack!. Lay the rack with the salmon in the poacher!. Cover the salmon with the cooled court bouillon!.
2!. Lay the salmon on the rack of the fish poacher and cover with the cooled court bouillon!. Measure the salmon across at its thickest part!. Poach 8 minutes per inch thickness after the court bouillon has reached the simmering point (180 to 185 degrees)!. After the elapsed cooking time, allow the salmon to cool in the the court bouillon; it will finish cooking and will also retain more moisture and flavor!.
Lift the fish out of the court bouillon, remove the cheese cloth!. Place the salmon on a long serving platter!. Peel away skin on both sides of the fish!. If the fish is lying flat on the tray, turn carefully, and remove the skin on the bottom side!. Scrape away the dark fatty layer adhering to the flesh!. Starting at the tail end, cover the salmon with overlapping paper thin cucumber slices, to imitate fish scales!. Decorate the edge of the platter with fluted lemon slices!. Garnish with lettuce leaves and tomato wedges!.
Serve with sauce verte!.
Www@FoodAQ@Com