Best 2 Poached Salmon With Dill And Lemon Recipes

Indulge in a culinary journey with our collection of poached salmon recipes, where delicate flavors and textures intertwine to create a symphony of tastes. Discover the classic elegance of Poached Salmon with Dill and Lemon, a timeless dish that showcases the natural beauty of fresh salmon, complemented by the aromatic freshness of dill and the zesty brightness of lemon. Embark on a Mediterranean adventure with our Poached Salmon with Mediterranean Salsa, where vibrant flavors of sun-ripened tomatoes, fragrant basil, and tangy capers dance on your palate. Treat yourself to a taste of luxury with Poached Salmon with Champagne Sauce, a sophisticated dish that elevates the salmon's delicate flavor with a creamy, bubbly sauce infused with the essence of champagne. For a flavorful twist, try our Poached Salmon with Asian Dressing, where the harmonious blend of soy sauce, ginger, and sesame oil creates an umami-rich experience. Each recipe promises a unique culinary adventure, ensuring that every bite of poached salmon is a moment of pure bliss.

Let's cook with our recipes!

COLD POACHED SALMON WITH DILL MUSTARD SAUCE

Cold Poached Salmon With Dill Mustard Sauce image

The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.

Provided by Nigella Lawson

Categories seafood, main course

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

1 small bunch fresh dill
1 whole salmon (wild, if possible), about 6 pounds, cleaned and scaled (or substitute a center-cut section of a larger salmon)
1 tablespoon salt
2 tablespoons sugar
2 teaspoons yellow mustard seeds
1 teaspoon black peppercorns
1 onion, peeled and quartered
3 tablespoons Dijon mustard
2 tablespoons light brown sugar
1 cup sour cream
3 tablespoons white wine vinegar
3 tablespoons chopped dill
1/2 teaspoon salt, or as needed
1 generous bunch dill
2 lemons, cut into wedges

Steps:

To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.

POACHED SALMON WITH LEMON DILL SAUCE

Poached Salmon with Lemon Dill Sauce image

A light poached salmon dish with an amazing, easy sauce.

Provided by Keanay

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

8 (3/4-inch thick) salmon steaks
1 cup chicken broth
1 small onion, thickly sliced
4 sprigs fresh parsley
4 slices lemon
salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
4 teaspoons finely chopped fresh dill
1 teaspoon white sugar
¼ teaspoon salt
2 large egg yolks, lightly beaten
2 teaspoons lemon juice

Steps:

Rinse salmon and pat dry.
Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.
Strain cooking liquid and reserve 2 cups.
Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.
Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 4.9 g, Cholesterol 110.8 mg, Fat 11 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 316.1 mg, Sugar 1.2 g

Tips:

Choose the freshest salmon available. Look for fish that is bright pink in color and has a mild, briny smell.
Use a large pot or saucepan that is wide enough to fit the salmon fillets in a single layer. If the pot is too small, the salmon will crowd and not cook evenly.
Bring the poaching liquid to a simmer before adding the salmon. A simmer is a gentle boil, with small bubbles breaking the surface of the liquid. If the liquid is boiling too vigorously, it will overcook the salmon.
Cook the salmon until it is just cooked through. The flesh should be opaque and flake easily with a fork. Overcooked salmon will be dry and tough.
Serve the salmon immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Poached salmon is a healthy and delicious way to enjoy this versatile fish. It is a simple dish to prepare and can be served with a variety of sides. Next time you are looking for a quick and easy weeknight meal, try poaching salmon. You and your family will love it!