WebDirections. 1 Make a bed of lemon slices, shallot, and fennel in the bottom of a wide skillet with a lid. 2 Lightly season the salmon fillets with salt and pepper, then place them, skin …
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WebInstructions. Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon with water about 1/4 of the …
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WebBring to a simmer over medium heat. Season the salmon: Slice a 1 ½ pound salmon fillet into 4 equal portions. Pat dry with paper towels, then season each piece all over with …
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WebMake poaching liquid. To a shallow saucepan, add celery, carrot, onion, lemon, peppercorns, bay leaf, water, and white wine. Add enough water to cover the vegetables …
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Web1: Cut two pieces of foil, so they are about a foot longer than the side of salmon, and fold the long sides together to create a 1 inch seam. 2: Then cut a third sheet of foil, and lay it …
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WebAdd 1 teaspoon Dijon mustard to the poaching liquid and place the pot back onto the heat. Bring to a simmer over medium heat and cook until the poaching liquid is milky and …
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WebPat salmon dry and lightly season with salt and pepper, if desired. Gently lay those salmon fillets into the liquid, skin-side down (if skin-on), right on top of the lemons. Ensure the …
WebLayer some lemon slices in the bottom of a skillet, then top with fresh dill, shallots, water, and white wine. Put the salmon fillets on last. Bring the mixture to a simmer, then reduce …
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WebInstructions. Place all ingredients except for the salmon into a large skillet. Bring to a boil over medium high heat. Add salmon to boiling water mixture. Reduce heat to medium …
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WebBring to a simmer over medium heat. Place the dill weed in the skillet, reserving a few sprigs for garnish. Place the salmon fillets on top of the dill, skin side down. Sprinkle the …
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WebDirections. Heat 1 tablespoon oil in a large skillet over medium heat. Add ginger, shallot and lemongrass; cook, stirring, until soft and translucent, about 2 minutes. Stir in coconut …
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WebPlace salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover …
WebAdd coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes. …
WebPrepare the poaching liquid. In a large skillet add the sliced lemon, shallot, fresh herbs, wine, and water. Bring to a simmer over medium heat. Add the salmon. Place the …
Web2 cups water; 1 cup white wine or reduced-sodium chicken broth; 1 medium onion, chopped; 1/4 cup chopped celery; 4 salmon fillets (6 ounces each) SAUCE:
WebMethod. Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat. Sprinkle the salmon fillets with a little salt. Place salmon …
WebDirections. Preheat oven to 425 degrees F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray. Place salmon, skin-side (or skinned-side) down, in the …