Best 3 Wine Poached Salmon With Dill Recipes
Indulge in the culinary delight of our Wine Poached Salmon with Dill, a dish that tantalizes taste buds with its exquisite flavors and elegant presentation. This article presents three variations of this classic recipe, each offering a unique culinary journey. Immerse yourself in the aromatic world of white wine, savor the vibrant flavors of red wine, or embark on a delightful adventure with a combination of white and red wines. Whether you prefer a light and delicate taste or a robust and full-bodied experience, these recipes cater to every palate. Prepare to elevate your dinner table with this stunning dish that combines the richness of salmon with the sophistication of wine and the refreshing touch of dill.
**Recipes:**
1. **White Wine Poached Salmon:** Experience the harmony of delicate flavors as white wine gently infuses the salmon, creating a dish that is both elegant and refreshing.
2. **Red Wine Poached Salmon:** Dive into the depths of flavor as red wine imparts its bold and robust characteristics to the salmon, resulting in a dish that is rich, satisfying, and perfect for special occasions.
3. **White and Red Wine Poached Salmon:** Embark on a culinary adventure by combining the best of both worlds. White and red wines come together to create a symphony of flavors that dance on the palate, offering a complex and unforgettable experience.
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.
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.
POACHED SALMON WITH DILL AND LEMON
This is an easy-to-make poached salmon dish that requires minimal preparation. It goes well with rice pilaf and steamed asparagus.
Provided by China M
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
- Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
- Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
- Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 5.6 g, Cholesterol 55.8 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 80.9 mg, Sugar 2.8 g
Tips:
- Use a good quality dry white wine for poaching the salmon. A crisp Sauvignon Blanc or Pinot Grigio is a good choice.
- Don't boil the poaching liquid. A gentle simmer is all that is needed.
- Poach the salmon until it is just cooked through. Overcooked salmon is dry and tough.
- Use fresh herbs and vegetables in the poaching liquid for extra flavor.
- Serve the poached salmon with a variety of accompaniments, such as roasted potatoes, steamed vegetables, or a simple green salad.
Conclusion:
Poaching salmon in wine is a simple and delicious way to cook this delicate fish. The wine adds a subtle flavor to the salmon, and the poaching liquid can be used to make a flavorful sauce. This dish is perfect for a special occasion or a weeknight meal.
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