Best 10 Poached Salmon Fillets With Dill Cr Recipes

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DILL POACHED SALMON



Dill Poached Salmon image

This poached salmon is a family favorite and its easy to do. I suggest serving rice and a veggie with this meal.

Provided by RH

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 4

Number Of Ingredients 3

4 (4 ounce) fillets salmon
2 cups chicken stock
1 bunch fresh dill tied with kitchen twine

Steps:

  • Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 1 g, Cholesterol 74.1 mg, Fat 10.9 g, Fiber 0.2 g, Protein 25.8 g, SaturatedFat 2.2 g, Sodium 405.3 mg, Sugar 0.3 g

POACHED SALMON WITH DILL SAUCE



Poached Salmon With Dill Sauce image

This recipe is from Coastal New England Summer Cooking by Sherri Eldridge. Salmon poached with white wine then combined with a creamy dill sauce. Yum. Plus each serving only has 275 calories and 7 grams of fat. Use the soy margarine to make this dairy-free.

Provided by Kree6528

Categories     Very Low Carbs

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh salmon fillets
1 1/2 cups white wine
1 teaspoon butter or 1 teaspoon soy margarine
2 teaspoons flour
1 teaspoon white pepper
1 tablespoon fresh dill
1 tablespoon lemon juice
1 pinch cayenne
1 pinch salt

Steps:

  • Cut salmon fillets into 4 portions.
  • In a large saucepan, bring white wine to a simmer. Place fillets in saucepan; cover.
  • Poach 12 minutes, or until the inner flesh has turned light pink.
  • Remove salmon with slotted spatula, cover, and place in 250 degree oven.
  • Combine hot poaching liquid in blender with remaining ingredients. Process for 1 minute. Always be careful when blending hot liquids!
  • Return to saucepan and whisk until thickened.
  • Serve poached salmon fillets with dill sauce spooned on top.

POACHED SALMON WITH DILL AND LEMON



Poached Salmon with Dill and Lemon image

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

4 cups water
2 cups white wine
1 lemon, sliced into thin rings, divided
4 each whole black peppercorns
1 sprig fresh dill, minced
1 bay leaf
2 (1 pound) salmon fillets
1 tablespoon honey
1 pinch salt and ground black pepper to taste

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

POACHED SALMON WITH DILL SAUCE



Poached Salmon with Dill Sauce image

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

2 cups water
1 cup white wine or reduced-sodium chicken broth
1 medium onion, chopped
1/4 cup chopped celery
4 salmon fillets (4 ounces each)
SAUCE:
1/4 cup reduced-fat sour cream
1/4 cup plain yogurt
2 teaspoons snipped fresh dill
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce

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 FILLETS WITH DILL CRèME FRAîCHE



Poached Salmon Fillets with Dill Crème Fraîche image

Categories     Poach     Kentucky Derby     Salmon     Sour Cream     Dill     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

Sauce
6 tablespoons chopped cornichons
3 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
1 cup crème fraîche or sour cream
Salmon
3 8-ounce bottles clam juice
3 cups dry white wine
10 whole peppercorns
8 fresh dill sprigs
6 lemon slices
8 6- to 8-ounce salmon fillets
Butter lettuce, lemon slices and fresh dill sprigs

Steps:

  • For Sauce:
  • Place cornichons, dill and juice in small bowl and stir to blend. Add crème fraîche and stir gently just until combined; do not overmix or sauce will thin out. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)
  • For Salmon:
  • Combine first 5 ingredients in large, deep skillet; bring to simmer over medium heat. Simmer 5 minutes. Reduce heat to medium-low. Add half of salmon, cover and simmer until just cooked through, about 7 minutes. Transfer to platter. Repeat with remaining salmon. Cover salmon; chill until cold. (Can be made 1 day ahead. Keep chilled.)
  • Line platter with lettuce. Top with salmon. Garnish with lemon slices and dill sprigs. Serve with sauce.

TRADITIONAL POACHED SALMON



Traditional Poached Salmon image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon olive oil
Four 4- to 6-ounce fillets salmon
Sea salt and white pepper
2 lemons, 1 halved and 1 cut into wedges
1 bottle dry white wine, such as pinot grigio
Fresh parsley, for garnish

Steps:

  • Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
  • Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
  • Serve garnished with the lemon wedges and parsley.

CHARDONNAY POACHED SALMON WITH DILL DIJON WHIPPED CREAM



Chardonnay Poached Salmon with Dill Dijon Whipped Cream image

Provided by The Hearty Boys

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 17

3 cups Chardonnay
3 cups water
1 lemon, sliced
1 tablespoon black peppercorns
10 juniper berries, crushed
3 bay leaves
1 stem fresh basil
3 fronds fennel
1 (2 1/2 to 3 pound) salmon fillet, skin on
Olive oil
2 lemons, sliced for garnish
1 bunch dill, for garnish
Dill Dijon Whipped Cream, recipe follows
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons dill, chopped
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
  • Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
  • When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight.
  • To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.
  • Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
  • Transfer to a decorative bowl for serving.

EASY POACHED SALMON WITH DILL



Easy Poached Salmon With Dill image

This is a simple recipe that tastes gourmet. Even your picky eaters will enjoy this one. Add more of the ingredients you love and omit any you don't enjoy or don't have on hand. This one is easy to prepare and hard to ruin. Great served with rice and veggies or salad **Extra fresh dill weed can be frozen in a plastic bag and keeps it's flavour beautifully.**

Provided by shannon0001

Categories     Lemon

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg thawed salmon fillet, with skin on 1 side (may substitute with steelhead trout)
1 -1 1/2 tablespoon pickled capers (can be found in grocery store located in same aisle as pickles)
1 tablespoon chopped dill weed (use fresh or frozen but not dried)
1/4 cup thinly sliced onion
1 tablespoon lemon juice or 1/2 fresh lemon, peeled and sliced
salt and pepper

Steps:

  • Pre-heat oven to 350 degrees fahrenheit.
  • Remove any visible bones and cut off the head and tail (if it hasn't already been done for you) If using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down.
  • If you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish.
  • Just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down.
  • Add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup).
  • On top of the fish sprinkle all ingredients.
  • Cover with lid or tin foil.
  • Cook for 12-20 min's.
  • For RARE fish, cook just until white liquid emerges from fish (this is the cooked fish oil).
  • It will be pinky white on the outside and peachy pink inside.
  • For more well done fish, cook until fish is a pinky white color all the way through.
  • Place on a platter to serve.
  • Leave onions, capers and dill on the fish.
  • Slice lemons on the side for those who like fresh lemon juice.
  • This salmon is great served with rice and steamed veggies or a salad.

POACHED SALMON WITH DILL & TURMERIC



Poached Salmon with Dill & Turmeric image

This is among my husband's favorites because it's always moist, tender, juicy and delicious. It's a quick, simple way to prepare salmon, and the robust turmeric doesn't overpower the taste of the fish. -Evelyn Banker, Elmhurst, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon canola oil
1/4 teaspoon cumin seeds
1 pound Yukon Gold potatoes (about 2 medium), finely chopped
1-1/4 teaspoons salt, divided
1/8 teaspoon plus 1/4 teaspoon ground turmeric, divided
2 tablespoons chopped fresh dill, divided
4 salmon fillets (1 inch thick and 4 ounces each)
8 fresh dill sprigs
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup reduced-fat plain yogurt
1/4 teaspoon pepper

Steps:

  • In a large skillet, heat oil and cumin over medium heat 1-2 minutes or until seeds are toasted, stirring occasionally. Stir in potatoes, 1/2 teaspoon salt and 1/8 teaspoon turmeric. Cook, covered, on medium-low 10-12 minutes or until tender. Stir in 1 tablespoon chopped dill; cook, uncovered, 1 minute. Remove from heat., Meanwhile, place salmon, skin side down, in a large skillet with high sides. Add dill sprigs, lemon zest, lemon juice, 1/2 teaspoon salt, remaining turmeric and enough water to cover salmon. Bring just to a boil. Adjust heat to maintain a gentle simmer. Cook, uncovered, 7-9 minutes or until fish just begins to flake easily with a fork. , In a small bowl, mix yogurt, pepper and the remaining 1 tablespoon chopped dill and 1/4 teaspoon salt. Serve with salmon and potatoes.

Nutrition Facts : Calories 350 calories, Fat 15g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 704mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

POACHED SALMON WITH DILL BBQ SAUCE



Poached Salmon with Dill BBQ Sauce image

Categories     Sauce     Side     Salmon     Kosher     Dill     Simmer     Boil

Yield feeds 4

Number Of Ingredients 20

The Fish
2 boneless salmon fillets (8 to 10 ounces each)
Kosher salt and black pepper
2 tablespoons butter
3 large cloves garlic, minced
1 tablespoon minced fresh ginger
1 1/2 cups dry white wine
1 cup water
1/2 cup Mutha Sauce (page 165)
6 sprigs dill
6 fresh sage leaves
1 tablespoon black peppercorns
1/2 tablespoon mustard seeds
The Sauce
1 tablespoon Dijon mustard
1/2 cup Mutha Sauce
1 tablespoon chopped fresh dill
Black pepper
The Garnish
Fresh dill sprigs

Steps:

  • Season both sides of the salmon fillets with salt and pepper. Pick out a pan large enough to hold the salmon nice and tight in one layer. Toss the butter into the pan and melt it over medium heat. Add the garlic and ginger and let them sweat out their flavors for 2 minutes, being careful not to let them brown.
  • Pour in the wine, water, and the Mutha Sauce. Then toss in the dill, sage, peppercorns, and mustard seeds. Bring the mixture to a gentle boil. Immerse the salmon, skin side down. Bring the liquid back up to a bubbly boil for 30 seconds. Cover the pan loosely with a lid and turn the heat way down low. Simmer for 10 to 15 minutes, til the fish begins to lightly flake. Gently lift the salmon out onto a plate, and keep it warm in a 140° oven.
  • Strain out the dill, sage, peppercorns, and mustard seeds, leaving just the poaching liquid in the pan. Turn the heat up to high and bring to a rapid boil. Reduce the liquid for 2 minutes. Make the sauce by whisking the mustard and Mutha Sauce into the poaching liquid. Add the dill and the pepper. Divide the salmon into 4 portions, placing each on a soup plate. Ladle the brothy sauce over each portion and garnish with a sprig of dill. Now enjoy the dancin' flavors of this simple dish.

Tips:

  • Choose the Right Salmon Fillets: Opt for thick, center-cut salmon fillets that are about 1 inch thick and have the skin on. This will ensure that the salmon remains moist and flavorful during poaching.
  • Use a Wide Pan: Poaching the salmon in a wide pan will allow the fillets to cook evenly and prevent them from overcrowding.
  • Bring the Poaching Liquid to a Simmer, Not a Boil: A gentle simmer is ideal for poaching salmon. Boiling the liquid will cause the salmon to overcook and become dry.
  • Use a Strainer or Slotted Spoon to Remove the Salmon: This will help to drain the excess liquid and prevent the salmon from breaking apart.
  • Season the Salmon Before Poaching: Seasoning the salmon with salt, pepper, and your favorite herbs or spices before poaching will enhance its flavor.
  • Don't Overcook the Salmon: Salmon is a delicate fish, so it's important to cook it just until it is opaque and flakes easily with a fork. Overcooking will make the salmon dry and tough.

Conclusion:

Poached salmon fillets are a delicious and healthy way to enjoy this versatile fish. By following these tips, you can ensure that your poached salmon is moist, flavorful, and cooked to perfection. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad, for a complete and satisfying meal.

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