Best 20 Sauce For Poached Salmon Recipes

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Poached salmon is a classic dish that can be enjoyed by people of all ages. The delicate flavor of the salmon pairs well with a variety of sauces, making it a versatile dish that can be served for any occasion. Whether you're looking for a simple sauce to enhance the natural flavor of the salmon or a more complex sauce that will add a bit of extra flavor, there are many options to choose from.

Here are our top 20 tried and tested recipes!

POACHED SALMON WITH HOLLANDAISE SAUCE



Poached Salmon with Hollandaise Sauce image

Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.

Provided by luna

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 2

Number Of Ingredients 10

3 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
2 (6 ounce) skinless, boneless salmon fillets
3 egg yolks
1 tablespoon hot water
1 cup butter, cut into small pieces
2 tablespoons fresh lemon juice
Salt and pepper to taste
2 tablespoons chopped fresh chives

Steps:

  • Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
  • Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
  • Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
  • When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
  • To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE



Quick Poached Salmon with Dill Mustard Sauce image

This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.

Provided by Karena

Categories     Seafood     Fish     Salmon

Time 30m

Yield 4

Number Of Ingredients 9

½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

Steps:

  • In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
  • In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g

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.

POACHED SALMON WITH LEMON-CAPER HERB SAUCE



Poached Salmon with Lemon-Caper Herb Sauce image

Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats and oils.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

2 carrots, cut into 1/4-inch rounds
1 leek, trimmed, well washed, cut into 1/4-inch rounds
1 lemon, cut into 1/4-inch rounds
4 sprigs fresh thyme
10 sprigs fresh flat-leaf parsley
1 dried bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole coriander
2 tablespoons coarse salt
1 cup dry white wine
4 6- to 8-ounce salmon steaks
Lemon Caper Herb Sauce
Watercress and Cucumber Salad

Steps:

  • Combine carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 1/2 inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid or a parchment paper round trimmed to fit, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature. Serve with Lemon-Caper Herb Sauce and Watercress-Cucumber Salad, if desired.

POACHED SALMON II



Poached Salmon II image

This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.

Provided by lor

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

Time 25m

Yield 4

Number Of Ingredients 7

½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

Steps:

  • Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
  • Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
  • Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g

BEST EVER SALMON SAUCE



Best Ever Salmon Sauce image

I'm originally from the Pacific Northwest and consider myself a salmon purest. This is the ONLY sauce I will EVER serve with my very favorite fish.

Provided by tealdawg

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 6

1 cup butter
¼ cup soy sauce
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons ketchup
1 teaspoon Worcestershire sauce

Steps:

  • Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

Nutrition Facts : Calories 215 calories, Carbohydrate 2.2 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 14.6 g, Sodium 729.2 mg, Sugar 0.5 g

QUICK POACHED SALMON WITH CUCUMBER SAUCE



Quick Poached Salmon with Cucumber Sauce image

There's no reason to shy away from cooking fish at home with a recipe as effortless as this one. Besides basil, try using dill, fennel or coriander in the herby sauce. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1 cup water
1/2 cup dry white wine or chicken broth
1 small onion, sliced
2 sprigs fresh parsley
1/4 teaspoon salt
5 peppercorns
4 salmon fillets (6 ounces each)
SAUCE:
1/2 cup sour cream
1/3 cup chopped seeded peeled cucumber
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon dried basil

Steps:

  • In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.

Nutrition Facts : Calories 361 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

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

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 IRISH BUTTER SAUCE



Poached Salmon with Irish Butter Sauce image

For maximum flavor, we cook the salmon in the time-honoured way: by placing it in boiling salted water.

Provided by Food Network

Categories     main-dish

Yield Serves 8

Number Of Ingredients 10

2 1/2 pounds (1.12 kilograms) center cut of fresh salmon
Water
Salt
2 egg yolks
1 dessertspoon cold water
4 ounces (110 grams) butter, diced
Approximately 1 teaspoon lemon juice
1/4 ounce (8 grams) butter
Salt and freshly ground pepper
Sprigs of watercress or flat parsley

Steps:

  • Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15 to 20 minutes.
  • Meanwhile make the Irish Butter Sauce. Put the egg yolks into a heavy bottomed stainless steel saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or 'scrambling' slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.
  • To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the skin gently. Garnish with sprigs of parsley or watercress. Serve with Irish Butter Sauce.

DAD'S POACHED SALMON WITH CUCUMBER SAUCE



Dad's Poached Salmon with Cucumber Sauce image

Provided by Dave Lieberman

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Fish head and bones
Few stalks celery, sliced, if desired
1/2 pound carrots, peeled, sliced, if desired
1 small bunch parsley
2 cups dry white wine
Water
Salt
Black peppercorns
4 (6 to 8-ounce) center cut, skinless, salmon fillets

Steps:

  • Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
  • 1 English cucumber, unpeeled, roughly chopped
  • Fronds from 1 bunch dill (about 1 cup)
  • 1/2 small red onion
  • 2 large lemons, juiced
  • 1/3 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup yogurt
  • Salt and freshly ground black pepper
  • Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
  • Serve poached salmon with side of sauce.

POACHED SALMON WITH CHAMPAGNE SAUCE



Poached Salmon with Champagne Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 large shallot, finely chopped
1 (750-ml) bottle brut Champagne
2 teaspoons lemon juice
2 sprigs fresh parsley, plus more for garnish
1 1/2 pounds salmon fillets
1/2 cup heavy cream
1 tablespoon white sauce mix
Lemon slices, for garnish
1 (8-ounce) bag arugala
1 pint grape tomatoes, halved
1 (4-ounce) can corn, 1/2 cup
3 tablespoons olive oil and vinegar dressing
Shaved Parmesan, for garnish

Steps:

  • In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.
  • Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.
  • Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.
  • Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.
  • Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.
  • For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.

ROSEMARY POACHED SALMON WITH SPICED CREAM SAUCE



Rosemary Poached Salmon with Spiced Cream Sauce image

Poaching is an easy technique to have in your back pocket for moist, flavorful salmon every time. Here, the poaching liquid and cream sauce are infused with fresh rosemary.

Provided by Whole Foods Market(R)

Categories     Trusted Brands: Recipes and Tips     Whole Foods Market

Time 35m

Yield 4

Number Of Ingredients 8

1 cup white wine vinegar
4 sprigs rosemary, divided, plus extra for garnish
⅞ teaspoon fine sea salt, divided
4 (6 ounce) skinless salmon fillets, bones removed
1 cup heavy cream
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves

Steps:

  • In a large saucepan or high-sided skillet, combine 5 cups water, vinegar, 3 sprigs rosemary and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer 10 minutes. Season both sides of salmon with 1/4 teaspoon salt. Place salmon skin-side down in the pan of simmering liquid and cook, adjusting heat to maintain a light simmer. Cook 10 to 12 minutes or until salmon is just opaque in center. Carefully transfer salmon to a serving dish. (Discard the poaching liquid.)
  • Meanwhile, in a medium saucepan, whisk together heavy cream, cinnamon, nutmeg, cloves, remaining rosemary sprig and remaining 1/8 teaspoon salt. Bring to a simmer over medium-high heat. Simmer until thickened, about 15 minutes, stirring frequently. Remove rosemary sprig and discard. Serve sauce over poached salmon and garnish with fresh rosemary.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 2.2 g, Cholesterol 156.2 mg, Fat 32 g, Fiber 0.3 g, Protein 37.2 g, SaturatedFat 15.9 g, Sodium 484.2 mg, Sugar 0.1 g

TITANIC 1ST CLASS MENU: POACHED SALMON WITH MOUSSELINE SAUCE



Titanic 1st Class Menu: Poached Salmon With Mousseline Sauce image

Make and share this Titanic 1st Class Menu: Poached Salmon With Mousseline Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

4 salmon steaks
1/2 onion, peeled
1/2 English cucumber (optional)
100 g carrots, sliced
salt & freshly ground black pepper
600 ml fish stock
1 bay leaf
parsley sprig, finely chopped
3 egg yolks
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
170 g butter, melted
30 g tarragon, chopped
100 ml whipping cream, lightly whipped
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 200°C/gas 6.
  • Place the salmon in a shallow, ovenproof dish. Top each salmon steak with the sliced onion and carrots then season with salt and freshly ground pepper.
  • Pour over the fish stock and add the bay leaf, chopped parsley and bring to the boil.
  • Remove from the heat, cover with greaseproof paper then place in the oven for eight to ten minutes.
  • While the salmon is poaching make the mousseline sauce. Place the egg yolks, mustard and white wine vinegar in a blender and process until well-mixed.
  • With the blender on constantly, gradually pour in the melted butter.
  • Mix in the tarragon, fold in the whipped cream and season with salt and freshly ground pepper.
  • Once the salmon has cooked remove the steaks from the stock. Remove the centre bone from each salmon steak and peel off the skin.
  • Garnish each steak with the cooked onion, carrot, sliced cucmber, and a little of the fish stock. Serve at once with the mousseline sauce on the side.

Nutrition Facts : Calories 671.6, Fat 58.8, SaturatedFat 30.9, Cholesterol 325.5, Sodium 585.2, Carbohydrate 9.4, Fiber 1.7, Sugar 2.2, Protein 28

COLD POACHED SALMON WITH MUSTARD-LIME SAUCE



Cold Poached Salmon with Mustard-Lime Sauce image

Categories     Fish     Mustard     Brunch     Poach     Lunch     Lime     Salmon     Summer     Chill     Sour Cream     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 10

6 cups water
2 1/2 cups dry white wine
6 7-to-8-ounce center-cut salmon fillets, skinned
Ground white pepper
1 cup sour cream
6 tablespoons Dijon mustard
4 teaspoons fresh lime juice
4 teaspoons honey
1 teaspoon grated lime peel
Finely sliced fresh basil

Steps:

  • Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
  • Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. Can be made 1 day ahead. Keep chilled.)
  • Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.

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 WITH TARRAGON SAUCE



Poached Salmon with Tarragon Sauce image

I prepare this poached salmon when she doesn't want to heat up the kitchen. Fixing the sauce first allows the herb seasonings to meld and enhance the mild-tasting steaks. Use two slotted spatulas to remove the poached fish from the pan. Poached fish is delicate and tends to break apart easily. -Laura Lunardi, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/3 cup plain yogurt
1/4 cup fat-free mayonnaise
2 tablespoons thinly sliced green onion
2 tablespoons minced fresh parsley
1 teaspoon minced fresh tarragon or1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon white pepper,divided
1 cup reduced-sodium chicken broth
1/2 cup water
1/4 cup lemon juice
1 bay leaf
4 salmon steaks (5 ounces each)

Steps:

  • In a small bowl, combine the yogurt, mayonnaise, onion, parsley, tarragon, salt and 1/8 teaspoon pepper. Cover and refrigerate., In a large nonstick skillet, combine the broth, water, lemon juice, bay leaf and remaining pepper. Bring to a boil. Reduce heat; add the salmon. , Cover and poach for 8-10 minutes or until fish is firm and flakes easily with a fork. Remove from poaching liquid. Serve with tarragon sauce.

Nutrition Facts : Calories 261 calories, Fat 12g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 500mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

POACHED SALMON WITH GREEN HERB SAUCE



Poached Salmon With Green Herb Sauce image

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

1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped shallot
1 quart water
1/2 cup dry white wine
2 tablespoons white vinegar
2 slices lemons
2 parsley stems
2 teaspoons salt
8 peppercorns, whole not crushed
1 bay leaf, small, about the size of a nickel
1 teaspoon butter, softened
2 salmon fillets, center cut, skinless and boneless (about 7 ounces each)
1 tablespoon basil leaves
1 tablespoon fresh chives
1 tablespoon scallion, chopped
1 tablespoon tarragon
2 tablespoons spinach leaves
4 tablespoons scallions, chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon sugar

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.

POACHED SALMON W/DILL SAUCE, COLD



poached salmon w/dill sauce, cold image

Make and share this poached salmon w/dill sauce, cold recipe from Food.com.

Provided by chia2160

Categories     Very Low Carbs

Time 45m

Yield 16 serving(s)

Number Of Ingredients 15

1 (5 lb) salmon fillets
water, to cover
salt and pepper
sliced onion
sliced carrot
1/4 cup white wine
2 tablespoons lemon juice
thyme
2 cucumbers, sliced very thin
1/4 cup fresh dill, chopped
1 cup sour cream or 1 cup yogurt
1/2 cup mayonnaise
2 teaspoons tarragon
1 teaspoon Dijon mustard
salt and pepper

Steps:

  • in large pan, add salmon, cut in half if needed.
  • add water, spices, wine, lemon juice, and vegetables to cover halfway.
  • use 2 burners if necessary, heat to boil, cover and simmer on low 10-15 minutes.
  • when salmon turns light pink, and opaque remove from liquid, chill.
  • meanwhile make dill sauce- mix all ingredients together.
  • slice cucumbers very thin, or use a mandoline, watch your fingers.
  • decorate salmon with rows of cucumber to look like fish scales, serve w/ dill sauce.
  • this can be served warm, but we prefer it cold or at room temp.

Nutrition Facts : Calories 234.3, Fat 10.4, SaturatedFat 3, Cholesterol 82.1, Sodium 159.7, Carbohydrate 4.1, Fiber 0.2, Sugar 1.2, Protein 29.2

POACHED SALMON WITH CUCUMBER-DILL SAUCE



Poached Salmon With Cucumber-Dill Sauce image

From "The South Beach Diet" copyright 2003. (Save 2 fillets to use in Poached Salmon Spinach Salad for tomorrow's lunch.)

Provided by WendyMaq

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups chablis (or dry white wine)
2 cups water
1/2 teaspoon chicken bouillon granule
6 peppercorns
4 sprigs fresh dill
2 bay leaves
1 celery rib, chopped
1 small lemon, sliced
6 (4 ounce) salmon fillets, 1/2-inch thick
1/3 cup cucumber, peeled, seeded, finely chopped
1/3 cup nonfat sour cream
1/3 cup plain fat-free yogurt
2 teaspoons fresh dill, chopped
1 teaspoon Dijon mustard
fresh dill sprig (optional)

Steps:

  • For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
  • Reduce heat and simmer for 10 minutes.
  • Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
  • To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
  • To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.

Nutrition Facts : Calories 222.3, Fat 4.2, SaturatedFat 0.8, Cholesterol 59.9, Sodium 147.8, Carbohydrate 7.7, Fiber 1, Sugar 3.1, Protein 24.2

POACHED SALMON WITH A MUSTARD-DILL SAUCE



Poached Salmon With a Mustard-Dill Sauce image

Here is a light delicious salmon recipe, I made this dish last night as hot salmon and sauce. But it is a very versatile dish and in summer can be served chilled, both the salmon and the sauce. If chilling the salmon, I recommend leaving the fish in the poaching liquid, in the fridge for a few hours, to really allow the flavours to infuse the salmon. I served mine with wild rice and minted vegetables, but it goes well over linguine with a green salad on the side.

Provided by The Flying Chef

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 salmon fillets
3 cups water
1 1/2 tablespoons lemon juice
1/2 cup dry white wine
8 sprigs fresh dill
3 bay leaves
1 teaspoon mustard seeds
12 black peppercorns
3 tablespoons Dijon mustard
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 1/2-3 tablespoons chopped fresh dill
1/2 cup sour cream

Steps:

  • In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduce heat, cover and simmer for 10 minutes.
  • Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 minutes.
  • For the Sauce: In a pan combine mustard, vinegar, sugar, Worcestershire, dill and sour cream, stir over medium heat until hot, when fish is cooked add the 3 tablespoons of liquid from poached fish. Heat through and serve over fish.
  • To serve: Place fish on plate and top with sauce, garnish with dill.

POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES



Poached Salmon with Tarragon Sauce and Fingerling Potatoes image

Categories     Potato     Poach     Mayonnaise     Salmon     White Wine     Tarragon     Parsley     Gourmet

Yield Serves 6

Number Of Ingredients 14

For sauce
2 large bunches fresh tarragon (about 1 ounce total)
1 large bunch fresh chives (about 2/3 ounce)
1 large shallot
3/4 cup fresh flat-leafed parsley leaves
1 cup mayonnaise
1/3 cup rice vinegar (not seasoned)
2 teaspoons Dijon mustard
For fish
2 1/2 cups dry white wine
2 1/2 cups water
a 2 1/2- to 3-pound salmon fillet with skin
1 1/2 pounds pink fingerling or other new potatoes
Garnish: 1/2 pound cooked sugar snap peas, diagonally cut into thirds

Steps:

  • Make sauce
  • Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.
  • Make Fish
  • In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.
  • Assemble
  • Cut potatoes lengthwise into 1/8-inch-thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce . Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.

POACHED SALMON WITH MUSTARD SAUCE



Poached Salmon with Mustard Sauce image

Categories     Fish     Mustard     Brunch     Poach     Low Carb     Quick & Easy     Salmon     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 6

1/3 cup dry white wine
1 green onion, chopped
2 6-ounce 1-inch-thick skinless salmon fillets
1/4 cup whipping cream
2 teaspoons Dijon mustard
Chopped green onion tops

Steps:

  • Bring wine and onion to simmer in heavy large skillet. Add fish, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish to plates. Tent with foil to keep warm. Add cream to skillet and bring to boil. Boil until reduced to sauce consistency, stirring occasionally, about 6 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with green onion tops.

Tips:

  • Choose the right salmon: Look for wild-caught salmon steaks or fillets that are firm and have a vibrant color. Avoid farmed salmon, as it tends to be less flavorful and have a higher fat content.
  • Poach the salmon gently: Bring a large pot of water to a simmer and add the salmon. Cook for 8-10 minutes, or until the salmon is cooked through but still flaky. Do not overcook, as this will make the salmon dry and tough.
  • Make a flavorful poaching liquid: Add aromatics such as herbs, spices, and citrus to the poaching liquid to infuse the salmon with flavor. Some popular options include lemon slices, dill sprigs, garlic cloves, and black peppercorns.
  • Cool the salmon before serving: After poaching, remove the salmon from the pot and let it cool slightly before serving. This will help the salmon to retain its moisture and prevent it from falling apart.

Conclusion:

Poached salmon is a healthy and delicious dish that can be enjoyed as part of a balanced diet. It is a versatile fish that pairs well with a variety of sauces and flavors. Whether you prefer a classic lemon-butter sauce or something more adventurous like a spicy yogurt sauce, there is a sauce for poached salmon that is sure to please everyone at the table. So next time you are looking for a quick and easy weeknight meal, give poached salmon a try. You won't be disappointed!

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