The Technique Behind Perfectly Poached Salmon - Kitchen Conundrums with Thomas Joseph



Poached Salmon PLUS

Ingredients
Parsley Dill Sauce:
3 tbsp. olive oil
2 tbsp. fresh lemon juice
1 tsp. Dijon mustard
1/4 tsp.
1/4 c. Chopped parsley
1/4 c. snipped dill
1/2 c. diced peeled cucumber
Creamy Lemon-Caper Sauce:
1/2 c. sour cream
1 tbsp. mayonnaise
1 tsp. grated lemon zest
1 tbsp. fresh lemon juice
1 tsp. Red Hot pepper sauce
4 tsp. capers
Sesame-Spinach Sauce:
3/4 c. plain low-fat yogurt
1 tbsp. Sesame Oil
1 tsp. Soy Sauce
1/4 c. finely chopped thawed frozen spinach
4 tsp. sesame seeds
Carrot Vinaigrette:
3 tbsp. olive oil
2 tbsp. red wine vinegar
1/4 tsp.
Freshly ground black pepper
1/4 c. red bell pepper
1/4 c. Red Onion
1/4 c. carrot
Salmon Fillets:
salmon fillets
dry white wine
small onion
carrot
sprig parsley
1/4 tsp.
Directions
  1. Make sauce of choice; cover and set aside.
  2. With your finger tips, check each fillet at thickest point for small bones and remove with fingertips or tweezers and discard.
  3. In 10-inch nonreactive (i.e., non unlined aluminum or cast iron) skillet, combine wine, onion, carrot, parsley, salt and 1 cup water. Bring to a boil over medium heat, reduce to a simmer, and add fillets, skin side up. Simmer 8 to 10 minutes, or until fish is cooked to desired doneness. With slotted spatula, transfer fillets to work surface: remove and discard skin. Discard poaching liquid.
  4. Serve fillets hot or cold with sauce as accompaniment.
  5. Parsley Dill Sauce:In medium bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, and salt. Add chopped parsley and snipped dill. Stir in diced peeled cucumber.
  6. Creamy Lemon-Caper Sauce:In medium bowl, whisk together sour cream, mayonnaise, grated lemon zest, fresh lemon juice, and red hot pepper sauce. Stir in rinsed and drained capers.
  7. Sesame-Spinach Sauce:In medium bowl, whisk together plain low-fat yogurt, sesame oil, and soy sauce. Stir in finely chopped thawed frozen spinach (be sure to squeeze the spinach dry first). Before serving, sprinkle sauce with toasted sesame seeds.
  8. Carrot Vinaigrette:In medium bowl, whisk together olive oil, red wine vinegar, salt and freshly ground black pepper. Stir in finely diced red bell pepper, red onion and carrot.





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Date: 12.12.2018, 21:04 / Views: 55291