Top Rated Poached Salmon Recipes

Olive Oil Poached Salmon
Poaching fish is a great, easy way to cook the protein while ensuring that it retains all its moisture. And poaching something in olive oil takes that to the next level. You'll want to use a tasty extra-virgin olive oil for this because the fish will absorb a lot of the oil's flavor during the cooking process. I went with simple flavors (lemon, garlic, chile, oregano) to let the olive oil and fish shine, but it would be easy to sub in any additional herbs and spices (think rosemary or other citrus) you like. Click here to see Why You Should Cook with Olive Oil.
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Chilled Poached Salmon Salad with Honey-Yogurt Dressing
Serve this simple salad with chilled salmon during the spring and summer, but it also can be served warm during the fall and winter. Sweeten up a yogurt-dill sauce with some honey.
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poached salmon
For maximum flavor, we cook the salmon in the time-honored way, by poaching it gently in well-salted boiling water. Better still, use sea water if you are close to the coast.Check out these Lessons in Irish Cooking.Click here for more salmon recipes.
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Parmesan
If I do say so myself, this recipe is damn good. It was so good, in fact, that the second it was ready, we inhaled the entire thing, putting our forks down only onto empty (nearly licked) dishes, and then realized we’d forgotten to take pictures (hence the lovely stock photo you see). But trust me, the delicately pink poached salmon looks beautiful atop white rice dotted with Parmesan and bright red cherry tomatoes. It’s light, but has tons of flavor; it’s buttery, but doesn’t feel fatty; and it’s not that difficult to make. There are two main parts to think about: the rice, which can be all but left alone, and the salmon poaching which takes a bit more hand holding. I took my poaching cues from the one and only Eric Ripert, making them my own with white wine instead of vermouth and leaving out other steps and ingredients. But still, why not learn from the best? Just be prepared that whomever you make this for will request it the next night, and the next night…  Click here to see The New and Improved Farm-Raised Salmon story.
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salmon
Perfectly cooked fish is, well, sexy. This simple technique will yield a perfectly cooked, silky, and decadent piece of salmon. Just be patient with this method, and like all good things, it will pay off in the end. Make sure you use the absolute freshest and highest quality salmon available. I recommend using wild king salmon, preferably center-cut portions.  — PICNIC LA Executive Chef, Alex Resnick
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Chef Kim creates a depth of flavor with his Scottish salmon by poaching it in a celery, lemongrass, and white wine liquid that’s been infused with lemon and lime peels. It’s sprinkled with an herb-bacon crust to give a fresh and crunchy finish.  
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salmon
A simple and delicate preparation that is perfect to serve for a spring luncheon, either alone or as a part of a Deconstructed Salmon Niçoise Salad. — Allison Beck
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Taste of Home
Find recipes for Poached Salmon and other Course recipes. Get all the best recipes at . Recipe directions: For dill sauce, combine the mayonnaise, yogurt, dill, onion, and basil in a blender; cover and process until smooth. Cover and refrigerate until serving.
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Country Extra
Find recipes for Poached Salmon and other Course recipes. Get all the best recipes at . Recipe directions: In a large skillet, saute onion and garlic in butter. Add the water, broth and seasonings. Add salmon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until fish flakes easily with a fork.
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Poached Salmon recipe. Ready In: 15 min. Makes 2 servings 119 per serving Ingredients: salmon steaks, water
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BaconTastesGood
This is a ridiculously easy poached salmon recipe.
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Poached Salmon recipe. Ready In: 45 min. Makes 6 servings 277 per serving Ingredients: salmon fillets, scallions, spring or green onions, white wine, salt, white pepper, lemon
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