DIRECTIONS FOR POACHED SALMON: In a very large skillet,
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.
pieces.
season the salmon with the kosher salt and
inutes. Season both sides of salmon with 1/4 teaspoon salt
simmer.
Season the salmon lightly with salt and poach
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
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
In a large stock pot, combine all ingredients (except salmon) along with 2 cups water. Cover and bring to a boil.
Reduce heat to low, add salmon and simmer for 5 mins.
Remove pan from heat. Leave salmon in liquid for 10 mins to finish cooking. Remove salmon from liquid and serve.
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.
Rinse salmon and pat dry.
Combine
arge enough to hold the salmon and bring to a simmer
as 6.
Place the salmon in a shallow, ovenproof dish