Best 4 Pickled Poached Salmon Recipes
**Discover the Delights of Pickled Poached Salmon: A Culinary Journey of Exquisite Flavors**
Embark on a delectable culinary adventure with pickled poached salmon, a dish that tantalizes taste buds with its harmonious blend of tangy, savory, and aromatic flavors. This exquisite dish, often served as an appetizer or main course, showcases the perfect balance between the delicate texture of poached salmon and the vibrant acidity of the pickling liquid. Immerse yourself in a symphony of flavors as you explore the various recipes presented in this article, each offering unique variations on this classic dish. Delight in the simplicity of the Traditional Pickled Poached Salmon recipe, where the salmon's natural flavors shine through, complemented by a zesty pickling brine. For those seeking a touch of sweetness, the Honey Mustard Pickled Salmon recipe adds a subtle touch of honey and tangy mustard, creating a delightful harmony of flavors. If you desire a smoky twist, the Smoked Salmon Pickled recipe infuses the salmon with a rich, smoky aroma, adding an extra layer of complexity to the dish. And for a burst of fresh herbs and citrus, the Herb and Citrus Pickled Salmon recipe incorporates a vibrant blend of herbs, lemon, and orange, resulting in a refreshing and aromatic dish. Prepare to embark on a culinary journey that celebrates the exquisite flavors and versatility of pickled poached salmon.
EASY POACHED SALMON
In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.
Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
DILL MARINATED SALMON WITH PICKLED CUCUMBERS
Fresh dill and salmon go together beautifully in this refreshing dish that's perfect for a warm summer night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 7
Steps:
- Heat grill until very hot. Peel the cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds. Place cucumbers in a bowl with rice-wine vinegar, 3 tablespoons dill, sugar, and 3/4 teaspoon salt. Toss to combine, and set aside.
- Place salmon on a tray, sprinkle with remaining salt and pepper, and coat with remaining dill. Transfer to hot grill, and cook several minutes, until nicely browned. Turn over, and continue grilling until just cooked through. Salmon will look flaky when done. Place pickled cucumbers on a serving platter, top with salmon fillets, and serve.
Nutrition Facts : Calories 291 g, Cholesterol 94 g, Fat 15 g, Fiber 1 g, Protein 29 g, Sodium 863 g
SIMPLE POACHED SALMON
A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
- Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.
Nutrition Facts : Calories 277 g, Fat 12 g, Protein 39 g
BAKED SALMON FILLET WITH PICKLED CRANBERRIES, PARSLEY & PISTACHIOS
Balance out an oily fish, such as salmon, with homemade pickled cranberries. They also add a fun, Christmassy feel to the dish
Provided by Rick and Katie Toogood
Categories Dinner, Main course
Time 45m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Make the pickled cranberries a week or two ahead. Put the vinegar and sugar in a pan over a medium heat and bring to the boil. Stir in the remaining ingredients and continue to boil for 4 mins. Pour the mixture into a 1-litre sterilised jar, or two smaller ones, and seal well, then leave to cool. Chill in the fridge for at least a week.
- Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 mins until golden and toasted, then tip onto a plate and leave to cool.
- Combine the breadcrumbs, thyme, sumac, lemon zest and some seasoning in a mixing bowl. Drizzle with the 5 tbsp olive oil and mix in thoroughly.
- Lay a piece of baking parchment on a baking tray large enough to fit the salmon fillet. Put the salmon fillet skin-side down on top, and carefully spread the crust mixture over the top of the salmon. Don't press the mixture down too much. Drizzle with a little extra olive oil.
- Bake the salmon for 20-25 mins ideally until it is just cooked and the crust has turned a golden colour. Once cooked, transfer to a serving platter and garnish with the pistachios, some drained pickled cranberries and the parsley. Try serving with buttered greens and roast new potatoes.
Nutrition Facts : Calories 451 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium
Tips:
- Choose the right salmon: Use a fresh, high-quality salmon fillet for the best results. Look for a fillet that is firm and has a vibrant orange-pink color.
- Poach the salmon gently: Poaching is a gentle cooking method that helps to preserve the delicate flavor and texture of the salmon. Bring the poaching liquid to a simmer before adding the salmon, and then reduce the heat to low. Avoid boiling the salmon, as this will make it tough and dry.
- Use a flavorful poaching liquid: The poaching liquid is an important part of the recipe, as it infuses the salmon with flavor. Use a combination of water, white wine, vinegar, herbs, and spices to create a flavorful poaching liquid.
- Pickle the salmon: Pickling the salmon helps to preserve it and adds a delicious tangy flavor. Use a combination of vinegar, sugar, water, and spices to create the pickling liquid. Allow the salmon to pickle for at least 24 hours before serving.
- Serve the salmon chilled: Pickled poached salmon is best served chilled. It can be served as an appetizer, main course, or salad.
Conclusion:
Pickled poached salmon is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be prepared in advance. The combination of the delicate flavor of the salmon, the tangy pickling liquid, and the flavorful poaching liquid creates a dish that is sure to impress your guests.
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