Best 3 Poached Salmon With Vodka Sauce Recipes
Indulge your taste buds in a culinary symphony with our poached salmon recipe, a masterpiece that harmonizes delicate flavors and textures. This dish presents a perfectly cooked salmon fillet, its flesh yielding and flaky, enveloped in a luscious vodka sauce that tantalizes the senses. The velvety smooth sauce, infused with the essence of vodka, cream, and herbs, complements the salmon's natural richness, creating a symphony of flavors that dance on the palate. Accompanying this exquisite main course are three delectable recipes: a refreshing cucumber salad with a tangy dressing, a creamy and flavorful avocado sauce, and a medley of roasted vegetables that adds a vibrant burst of colors and flavors to the plate. Prepare to embark on a culinary journey that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
POACHED SALMON WITH VODKA SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Wash salmon thoroughly. Sprinkle with a little salt and pepper. Place stock, vermouth and juices in fish poacher or steamer on stovetop.
- On poacher's rack, arrange scallions as a bed. Stuff salmon with as much parsley and dill as will fit in cavity and place fish on scallions. Cover and bring liquid to boil; reduce heat immediately and simmer 20 to 25 minutes, until an instant read thermometer inserted into back of fish, parallel to backbone, reads 125 degrees.
- Take fish out of poacher and remove skin with fingers; it comes off easily while salmon is warm. Place salmon on warmed serving platter and keep warm.
- Pour cooking liquid into small saucepan. Add vodka and bring to boil; reduce to 1/2 cup. Whisk in butter, little by little, until mixture thickens a little.
- Arrange cooked asparagus around salmon and bring whole to the table. To serve, remove head and tail. Cut lengthwise near backbone; remove bone. Cut into portions and serve with sauce.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 37 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 11 grams, Sodium 1188 milligrams, Sugar 5 grams, TransFat 0 grams
POACHED SALMON WITH DILL SAUCE
Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.
Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
COLD POACHED SALMON WITH DILL MUSTARD SAUCE
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
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.
Tips:
- To ensure your salmon is cooked evenly, choose a piece that is of uniform thickness. If the piece is thicker in the center, it may not cook through before the thinner edges become overcooked.
- When poaching the salmon, bring the water to a gentle simmer before adding the fish. This will prevent the salmon from overcooking and becoming tough.
- Use a large enough pot so that the salmon can be completely submerged in the water. If the pot is too small, the salmon may not cook evenly.
- Once the salmon is cooked, remove it from the water and let it cool slightly before serving. This will help the fish to retain its moisture.
- Vodka sauce is a versatile sauce that can be used on a variety of dishes, not just salmon. Try it on pasta, vegetables, or even chicken.
Conclusion:
Poached salmon with vodka sauce is a delicious and elegant dish that is perfect for a special occasion. The salmon is cooked gently in a flavorful poaching liquid, and the vodka sauce adds a rich and creamy flavor. This dish is sure to impress your guests and is easy enough to make for a weeknight meal.
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