DIRECTIONS FOR POACHED SALMON: In a very large skillet,
ff the heat. Season the salmon with salt and pepper and
For the Salmon:
Divide salmon into 4 pieces.
season the salmon with the
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.
ith cold water.
Meanwhile, for the salmon, heat 1 inch water
inutes. Season both sides of salmon with 1/4 teaspoon salt
simmer.
Season the salmon lightly with salt and poach
(For the Poaching liquid, use the
urner to high, poach the salmon for about 4 minutes, turning the
width slightly larger than salmon fillet. Place foil in a
For the salmon: Combine the wine, water, bouillon,
For the Salmon: Cut the salmon 8 slices, crosswise and lay
FOR JERK SALMON:
Combine all wet
For the Salmon:
Season salmon fillets on both sides with
For the Salmon: Preheat the broiler.
In
For the salmon en papillote:
Preheat the
For the limed sour cream: Combine
For the Salmon:
Preheat oven to 350\
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.