DIRECTIONS FOR POACHED SALMON: In a very large skillet,
pieces.
season the salmon with the kosher salt and
he boiling water. Add the salmon, cover with a tight fitting
Heat water, wine, salt, thyme, tarragon, peppercorns, parsley, onion, celery and bay leaf to boil.
Reduce heat.
Cover and simmer for 5 minutes.
Place salmon steaks in skillet.
Add water if necessary to cover.
Heat to boiling.
Reduce heat and simmer, uncovered, until fish flakes easily with fork, 12 to 15 minutes. Carefully remove fish. Drain on wire rack.
Cover and refrigerate until cold.
arge enough to accommodate both salmon fillets side-by-side, without
Cut salmon fillets into 4 portions.
In a large saucepan, bring white wine to a simmer. Place fillets in saucepan; cover.
Poach 12 minutes, or until the inner flesh has turned light pink.
Remove salmon with slotted spatula, cover, and place in 250 degree oven.
Combine hot poaching liquid in blender with remaining ingredients. Process for 1 minute. Always be careful when blending hot liquids!
Return to saucepan and whisk until thickened.
Serve poached salmon fillets with dill sauce spooned on top.
inutes. Season both sides of salmon with 1/4 teaspoon salt
Choose any size piece of salmon and clean.
Squeeze over it some lemon juice and ground pepper.
Wrap the fish in foil.
Boil up some water and place the fish into the water when boiling. Cover and boil for exactly 2 minutes.
Remove from heat and leave undisturbed in a cool place.
When the water is completely cool, the fish is cooked.
simmer.
Season the salmon lightly with salt and poach
Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
nd dice.
Shred the salmon into a medium bowl. Add
arge saucepan and cover with cold water. Bring to a boil
Boil 1 inch of water in a large skillet.
Place salmon in the pan; cover and poach gently until just cooked through.
Meanwhile, boil the wine, lime juice and ginger in a small pot until it is reduced to about 1-2 TBS.
Turn heat very low over the wine/lime/ginger and whisking constantly, slowly add the cold butter, 1 TBS at a time.
Pour sauce over the salmon and serve.
nd rinse with cold water.
Meanwhile, for the salmon, heat 1
For salmon:
Combine first 5 ingredients
ngredients except for the salmon)
DIRECTIONS
Salmon.
In a
hallow baking dish with cold butter.
Arrange salmon in dish.
Cut salmon into individual portions. Place in a large skillet, the carrot, onion, celery, lemon slices, parsley and bay leaves.
Add fish, cold water to cover, salt, wine and lemon juice.
Bring water to a boil, uncovered.
Lower heat to a simmer and let fish cook for 5 minutes.
Turn off the heat and leave fish undisturbed for 10 minutes. Then remove carefully to a serving platter.
Th salmon will be perfectly done. Serve it hot or cold.
ish cooks.
Rinse the salmon in cold water and pat dry
Place carrot, onion, celery, lemon, parsley, and bay leaves (if using California bay leaves, just use half a large leaf) in saucepan.
Top vegetables with the fish, cold water to cover, salt to taste, the wine, and the lemon juice. Bring the pot to a boil leaving it uncovered.
Adjust heat to simmer and cook 5 minutes.
Turn off heat and without stirring, allow to rest 10 minutes.
Carefully remove to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.