DIRECTIONS FOR POACHED SALMON: In a very large skillet,
pieces.
season the salmon with the kosher salt and
Combine butter, wine, lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish.
Microwave butter mixture until butter is melted, 45 to 60 seconds. Add salmon, skin-side up, to butter mixture and place cover on dish. Microwave until salmon flakes easily with a fork, about 6 minutes.
Combine all
ingredients
except
fish and garnishes in 2-quart microproof\tcasserole.
Cover
and\tplace in microwave oven.
Cook on
High 7 minutes.
Put in fish.
Cook 5 minutes. Turn fish over
carefully
and
cook 3 to 5 minutes more.
Let stand 5 minutes before removing lid.
Serve with lots of lemon or lime, hot or chilled.
Garnish with parsley.
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
simmer.
Season the salmon lightly with salt and poach
ngredients except for the salmon)
DIRECTIONS
Salmon.
In a
Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
ay. Just reheat in the microwave or on the stove before
mong 4 individual plates. Arrange salmon and cover with sauce.
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
For salmon:
Combine first 5 ingredients
ff the heat. Season the salmon with salt and pepper and
emove any bones in the salmon. Pour water into a large