POACHED SALMON WITH GREEN HERB SAUCE
This is a little more work than the normal way I make salmon -- with lemon and old bay under the broiler -- but it is well worth the extra effort! I love to take the salmon cold to work for lunch with a salad! All that protein gives me the extra boost to make it through the afternoon sleepies where I CRAVE carbs like it is going out of style! From goodcooking with Chef John V. AuTHORS NOTE: The method of cooking called "poaching" can be applied to fish, shellfish, chicken, meats, vegetables and fruits. It is a shallow method of cooking where the food item is simmered in a flavored broth with the addition of very little or no fat. It is healthier than sautéing, has a delicate flavor and may be served hot or cold. It is a perfect summer method because you can cook your item without getting the kitchen all heated up. You can also cook items days in advance and then eat them chilled with various salad ingredients if you like. Additional accompaniments of mashed potatoes topped with chopped chives and crisp cooked green beans makes a nice accompaniment. Extra lemon juice isn't needed because it is already in the sauce.
Provided by SarahBeth
Categories < 30 Mins
Time 25m
Yield 2 salmon fillets, 2 serving(s)
Number Of Ingredients 23
Steps:
- (For the Poaching liquid, use the first 12 items listed above).
- (For the sauce use the remaining ingredients except for the salmon)
- DIRECTIONS
- Salmon.
- In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
- Butter the bottom of a casserole dish in which you will poach the salmon.
- Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
- Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
- Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
- Two tablespoons of sauce per portion of salmon is a good amount.
- SAUCE.
- Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.
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Fedenant Jack
[email protected]I found the recipe to be a bit too bland. I would add more herbs and spices next time.
Zaman Said
[email protected]The salmon was a bit overcooked for my taste, but the sauce was very good.
Maye Rivas
[email protected]This recipe is a must-try for any seafood lover.
[email protected] Kulsoomkousar
[email protected]I would definitely recommend this recipe to anyone who loves salmon.
Nonkosi Ngcephe
[email protected]This recipe is a winner! The salmon was cooked to perfection and the sauce was delectable.
Prince Ahmad
[email protected]I've tried many poached salmon recipes, but this one is by far the best. The salmon is always cooked perfectly and the sauce is amazing.
Christian Montgomery
[email protected]This recipe is a great way to cook salmon. The fish is cooked evenly and the sauce is delicious.
Js Ks
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The salmon was flaky and moist, and the sauce was light and flavorful.
cringe Ferraro
[email protected]I made this recipe for a dinner party last night and everyone loved it. The salmon was cooked to perfection and the sauce was delicious.
Dli Maya
[email protected]The green herb sauce is what really makes this dish. It's so flavorful and pairs perfectly with the salmon.
mahir ahmed
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends.
Ali Abbas
[email protected]I love the simplicity of this recipe. It's quick and easy to make, and the results are always impressive.
MD Siraj Ahmad
[email protected]I've never poached salmon before, but this recipe made it easy. The salmon was cooked perfectly and the sauce was delicious.
Rai Faizul Hassan
[email protected]This poached salmon recipe is a keeper! The fish turned out perfectly tender and flaky, and the green herb sauce was a delightful accompaniment.