DIRECTIONS FOR POACHED SALMON: In a very large skillet,
pieces.
season the salmon with the kosher salt and
Place filet, skin side down, in a small stock pot.
Pour enough water over to cover the salmon by about two inches.
Place pot on high heat until just beginning to boil.
Remove salmon from water and pat dry.
Sprinkle with Kosher salt and pepper to taste.
This goes great with a little garlic mayonnaise or a vinaigrette.
Place salmon steaks in a large skillet
up water and place your salmon in the tray skin side
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.
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.
inutes. Season both sides of salmon with 1/4 teaspoon salt
Place lemon slices, dill and ginger in a foil pan that has been sprayed with cooking spray.
Place salmon on top.
Add wine and then fill pan with water until the fish is completely covered.
Cover with foil and poke knife holes all over the foil to allow steam to escape.
Put in oven at 350 for approximately 25 minutes (cooking time depends on thickness of filet- if the fish flakes easily with a fork, then it's ready).
simmer.
Season the salmon lightly with salt and poach
Fish -- A easy way to steam salmon is to individually wrap the
ngredients except for the salmon)
DIRECTIONS
Salmon.
In a
Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
arnish over the fish.
Salmon -- Takes just 10-12 minutes
simmer, covered.
Cut salmon into 6 pieces and season
ts lowest setting. Add the salmon pieces, cover the skillet, and
nd mash well.
Place salmon in a frying pan and
ven to 400\u00b0F. Place salmon in a baking dish, pour
80C fan forced.
Place salmon in a baking dish and