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Poached Salmon Fillets with Watercress Mayonnaise


Ingredients

  • 1/2 cup finely chopped watercress leaves
  • 1 tablespoon coarse-grained Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 6 6-ounce center-cut salmon fillets with skin

Recipe Preparation

  • Mix first 4 ingredients in small bowl to blend; season to taste with salt and pepper.

  • Combine 1/3 cup water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours. DO AHEAD Watercress mayonnaise and salmon can be made 1 day ahead. Cover separately and keep chilled.

  • Place 1 salmon fillet on each of 6 plates. Serve with watercress mayonnaise.

Reviews Section

Parcel-poached salmon with herby mayonnaise

The salmon fillets need to be skinless and boneless, so if you can’t get your fishmonger to do it, you’ll need to do it yourself: to remove the pin bones, stroke your hand along the flesh side of the fillets and use tweezers or pliers to pull out any bones you come across. Then, to remove the skin, you’ll need a very sharp knife, preferably a filleting knife. Take each fillet in turn and place skin -side down on the board with the narrowest end facing you. Slide your knife in between the skin and the flesh from the tail end, and wiggle your knife to loosen and pull away the skin. Firmly take hold of the tail skin you have loosened and, working away from yourself, cut along the length of the fish, while moving the knife side to side. Keep the blade of your knife as flat and close to the skin as possible so as not to leave any flesh on the skin. Repeat with the second fillet.

Heat oven to 180C/160C fan/gas 4. Take a very large sheet of extra-wide foil (turkey foil works well), and lightly brush with olive oil. Place one salmon fillet on the foil and scatter over the sliced lemons, dill and half the fennel, and season generously. Place the second salmon fillet on top, domed side up. Season and drizzle with the wine.

Top with a second sheet of greased foil and fold up the edges to enclose the salmon in a parcel. Make the parcel quite loose so there is room for the steam. Lift onto a large baking tray and cook for 1 hr then remove and allow to rest in the foil for 10 mins.

While the salmon cooks, make the mayonnaise. Place the yolks and the mustard in a medium bowl, adding a pinch of salt, if you like. Pour the oil into a jug as you will need a controlled steady stream. Briefly whisk the eggs and start to drizzle on the oil very slowly, starting with a few drips at a time while continuously whisking.

Continue adding the oil. When the mayonnaise starts to come together, you can add the oil slightly quicker. Continue until all the oil has been added. If the mayonnaise curdles at any point, you can rescue it by cracking another yolk into a clean bowl and whisking the curdled mayonnaise into the fresh egg. Continue doing this then add any remaining oil.

When your mayonnaise is made, slowly stir in the vinegar and enough of the lemon juice to your taste – add more if you like it quite lemony. Season with salt and pepper, and stir in the chopped herbs. Keep chilled until the salmon is ready.

Mix the cucumber with some of the dill and the rest of the fennel. When the salmon has rested, cut the foil open and use two fish slices to carefully transfer the fish to a long serving platter. Sprinkle with the dill and garnish with lemon cheeks. Serve with the herby mayonnaise and cucumber salad.

RECIPE TIPS
SALMON & CHIVE PâTé

If you have leftovers mash 200g poached salmon with a 200g tub of soft cheese and juice ½ lemon. Add 1 tbsp snipped chives, 2 chopped spring onions and 1 tbsp chopped cornichons. Chill. Serve with toasted crusty bread.


Foil-poached salmon with herby mayo

Heat oven to 150C/130C fan/ gas 2. Place a large piece of double-width foil on top of a large baking sheet and brush it with oil, then put the salmon in the centre. Tuck a few generous sprigs of dill and the shallots in the body cavity, then season.

Carefully bring up the sides of the foil to surround the fish, season well inside and out, then pour over the wine.

Seal the foil all the way round, but not too tightly on the fish – you need to give it a bit of space within the parcel. Bake for 1 hr 30 mins.

Once the salmon has cooked, carefully unwrap the foil parcel and pull the dorsal fin on the spine of the fish. If the salmon is ready, it should come away very easily. Reseal the parcel and leave to cool – it will carry on cooking a little more as it cools. If you are not sure that the salmon is cooked sufficiently, return it to the oven for 10 mins more.

When cold, carefully peel away the skin from one side of the salmon. You may need to use a knife to get you started, but it should peel away easily after that. Leave the cooked dill and shallot in place, as you may damage the flesh of the salmon if you try to remove them.

Use a knife to scrape off the brown fatty flesh. It tastes delicious but doesn’t look as attractive as the pink flesh underneath. Carefully turn the salmon over onto a platter and remove the skin and brown flesh from the other side.

To serve, carefully remove the fillets from one side of the fish, leaving behind the bones. You will see that the fish has a natural divide of 2 long fillets on each side. Insert your knife along the centre and carefully ease off each fillet. Transfer the fillets to a platter, bone-side up.

Lift up the central bone from the remaining whole fish – it should come away in one piece – and remove the aromatics. Ease the 2 remaining fillets apart and remove any pin bones. Reassemble the salmon on the platter. Stir the herbs into your mayonnaise and garnish the salmon with watercress, cucumber, herbs and lemon.


How to poach a salmon fillet

What’s the simplest way to poach a piece of salmon? When I Google, all the recipes list a load of ingredients that I never have in the house. I want easy, otherwise I might as well stick with shop-bought.

David, Southport

Even readymade poached salmon fillet has two added ingredients: salt and ascorbic acid, AKA synthetic vitamin C, though it’s not included here for any health benefits but as a preservative. It’s also worth considering how much that ready-poached fish costs: Marks & Spencer charges £4 for a 90g piece, or almost 45 quid a kilo, whereas its fresh fillets go for between £18 a kilo for a four-pack and £29 a kilo for a single piece, so that’s a hell of a premium for a pinch of salt and a dash of lip-smacking chemicals. (To be clear, Marks isn’t alone in this all the big supermarkets operate similar pricing policies.)

And anyway, shallow poaching is one of the easiest and most risk-free ways to cook fish, though bear in mind that any extra ingredients you add to the poaching medium will impart some flavour to the end result. That doesn’t mean you have to come over all cheffy and make a fancy court-bouillon featuring, say, shallot, leek, fennel and white wine.

Mitch Tonks, who runs The Seahorse in Dartmouth, Devon, as well as the Rockfish group of chippies around the southwest coast, isn’t a fan of over-complication, either. “You could easily get away with water – just enough barely to cover the fish fillet in a small saucepan – and a big pinch of salt, though a few peppercorns and some mild aromatics really wouldn’t hurt,” he says. That could be anything from a bay leaf to a few parsley stalks or celery leaves. “Chuck in whatever you’ve got – and don’t worry if you haven’t – bring it all up to a simmer, drop in the fish, then cover the pan, leave for two minutes, turn off the heat and wait 10 minutes, or until it’s cooked through.” Tonks often adds a big knob of butter to the mix, both to coat the fish and to help the sauce along later, should you want one (reduce the poaching liquid, then whisk in more butter or a splash of cream and some chopped herbs).

Tom Brown, who learned the cheffing game in Cornwall with Nathan Outlaw before setting out on his own last year at the award-winning Cornerstone in east London, takes the application of fat further still. “The simplest and most effective way to poach salmon – and most fish, for that matter – without using too many ingredients is to do it in fat.” Fat equals flavour, remember, and butter, olive oil or even dripping would all work here. “Just make sure it’s of a decent quality to begin with and you won’t go far wrong,” Brown says. Finish the drained fillet with a sprinkle of sea salt and a squeeze of lemon, and you’re good to go. “So long as you look after the fish right, these are classic flavours that will never go out of fashion.”

Tonks agrees: “Poached salmon with mayo, bread and maybe some salad is one of those meals that people can be snooty about. I’ve no idea why – it’s hugely underrated, if you ask me.” After all, he adds, “The less you fanny about with any seafood, the better it usually is”.

Do you have a culinary dilemma that needs solving? Email [email protected]

The Guardian aims to publish recipes for sustainable fish. For ratings in your region, check: UK Australia US.


24 poached salmon with lemon mayonnaise Recipes

Poached Salmon Mousse with Dill Sauce (Paula Deen)

Poached Salmon Mousse with Dill Sauce (Paula Deen)

Poached Salmon with Horseradish Sauce

Poached Salmon with Horseradish Sauce

Salmon Cakes Over a Mixed Green Salad

Salmon Cakes Over a Mixed Green Salad

Poached salmon w/dill sauce, cold

Poached salmon w/dill sauce, cold

Poached Salmon With Dill Mustard Sauce

Poached Salmon With Dill Mustard Sauce

Poached Salmon with Dill-Mustard Sauce

Poached Salmon with Dill-Mustard Sauce

Smoked or Poached Salmon Mousse with Dill Sauce (Paula Deen)

Smoked or Poached Salmon Mousse with Dill Sauce (Paula Deen)

Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce (Bobby Flay)

Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce (Bobby Flay)

Healthy Lemon Poached Salmon and a Cucumber Lemon Sauce

Healthy Lemon Poached Salmon and a Cucumber Lemon Sauce

Whole Poached Salmon (Emeril Lagasse)

Whole Poached Salmon (Emeril Lagasse)

Lemon-Pepper Salmon Cakes

Poached Fish Recipes

Poached fish recipes can be simple or complex. The poaching of the fish is not hard, but sometimes the sauce making appears to be complicated.  It's really not, but some people panic when they hear 'sauce'. I have made a short video on making parsley sauce, using a white sauce as the base. From the white sauce, you can make many different ones, cheese, onion etc. 

It's not impossible to get right and I'll give you tips where I can.

The poaching liquid can be water, court bouillon, fish stock, milk, wine or a mixture and the fish can be fillets, rolls, steaks or whole.

A whole poached salmon makes the most wonderful centrepiece at a buffet and sole veronique is a marvelous main course for a sophisticated dinner party.

Poaching a whole fish is simplicity itself - wrap the fish in buttered foil, put it into cold water, bring it up to simmering, turn the heat off ,put a lid on the pan and leave it to cool.

Don't put the fish into boiling poaching liquid - the skin will shrink and break the fish up.

Don't let the poaching liquid boil - just break into a simmer - a rolling boil will break the fish.

If you have a very large whole fish then you can either use a fish kettle or cut it into pieces to fit your available pans - just rejoin when serving and cover the joins with garnish - cucumber, mayonnaise etc.

Right - any questions about poached fish recipes, email me please - any specific recipe - email me - use the form on the contact page and I'll get back to you - I'm not precious about my email address, just don't put it on the website to be 'harvested' by robots :-)

Poached Salmon with Watercress Sauce
A delicious combination and a great idea for a themed St Patricks Day menu using this salmon dish as your main course if you don't fancy champ and colcannon -)


A simple method of poaching salmon that works every time on any size piece of fish - from a steak to a whole salmon.


Poached salmon, prawn and avocado salad recipe

A salad packed with seafood, tomatoes and rocket. Sue recommends using wild Alaskan salmon.

Cook&rsquos tip: Use mixed salad leaves, watercress or spinach instead of the rocket for a slightly different taste.

Ingredients

  • 500 g salmon fillet
  • 100 g rocket
  • 1 bulb fennel, trimmed and thinly sliced
  • 1 bunch spring onions, trimmed and thinly sliced
  • 20 cherry tomatoes, halved
  • 1 avocado, peeled, pitted and sliced
  • 350 g large cooked peeled prawns, thawed if froen
  • 2 tbsp lemon juice
  • 4 tbsp mayonnaise
  • 2 tbsp green pesto sauce
  • 17.6 oz salmon fillet
  • 3.5 oz rocket
  • 1 bulb fennel, trimmed and thinly sliced
  • 1 bunch spring onions, trimmed and thinly sliced
  • 20 cherry tomatoes, halved
  • 1 avocado, peeled, pitted and sliced
  • 12.3 oz large cooked peeled prawns, thawed if froen
  • 2 tbsp lemon juice
  • 4 tbsp mayonnaise
  • 2 tbsp green pesto sauce
  • 17.6 oz salmon fillet
  • 3.5 oz rocket
  • 1 bulb fennel, trimmed and thinly sliced
  • 1 bunch spring onions, trimmed and thinly sliced
  • 20 cherry tomatoes, halved
  • 1 avocado, peeled, pitted and sliced
  • 12.3 oz large cooked peeled prawns, thawed if froen
  • 2 tbsp lemon juice
  • 4 tbsp mayonnaise
  • 2 tbsp green pesto sauce

Details

  • Cuisine: British
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Preheat the grill. Arrange the salmon fillets on the grill rack and cook for 6 to 8 minutes, or until the flesh is opaque and flakes easily. Set to one side to cool.
  2. In a large salad bowl, mix together the rocket, fennel, spring onions, cherry tomatoes, avocado and prawns.
  3. Break up the salmon into large chunks, removing any skin, and add to the mixture. Share between four serving plates or bowls and sprinkle the lemon juice on top. Season with a little salt and pepper to taste.
  4. Mix the mayonnaise and pesto sauce together and serve with the salad.

This recipe was devised for www.alaskaseafood.org. Photography by Steve Lee.

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Oven-Poached Salmon Fillet Recipe

Ingredients

  • 4 salmon fillets
  • salt and freshly ground white pepper
  • 1 cup (250 ml) dry white wine
  • 3 tablespoons freshly squeezed lemon juice
  • water
  • White Butter Sauce (see recipe above)

Method

Step 1

Preheat the oven to 350 F (175 C).

Step 2

Choose the baking dish large enough to hold the salmon fillets in one layer. Butter it generously, or line with parchment paper.

Step 3

Lay the salmon fillets in the dish. Season with salt and black pepper. Pour in dry white wine and lemon juice, and enough water to just cover the fish.

Step 4

Cover the dish tightly with aluminum foil. Place in the preheated oven. bake for 30 minutes.

Step 5

Turn off the oven and remove the baking dish. Lift the salmon out onto paper towels to remove excess water. transfer to warm plates. Spoon White Butter Sauce over the fish. Serve immediately.


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

Grilled salmon with a tangy and refreshing cucumber salad over top makes a light and easy weeknight dinner.

Ingredients

For the Salmon

  • 4 (6-oz) salmon fillets, skin on
  • 1 tablespoon extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

For the Cucumber-Dill Salad

  • 1 English cucumber (also called hothouse cucumber)
  • 1/3 cup finely sliced red onion, from one small red onion
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons sour cream
  • 3 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
  • 2 tablespoons white wine vinegar
  • 1/4 cup chopped fresh dill
  • 1 clove garlic, minced
  • 1/2 teaspoon sugar
  • freshly ground black pepper, to taste

Instructions

  1. Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
  2. In the meantime, make the dressing: combine the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
  3. When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
  4. Preheat the grill to medium-high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about 3/4 teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

Pair with

Nutrition Information

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  • Calories: 522
  • Fat: 39 g
  • Saturated fat: 9 g
  • Carbohydrates: 6 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Protein: 36 g
  • Sodium: 706 mg
  • Cholesterol: 108 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.


How to Prepare Two of the Queen’s Favorite Salmon Recipes

To revist this article, visit My Profile, then View saved stories.

To revist this article, visit My Profile, then View saved stories.

The Queen will have to wait a few months before she gets to Balmoral for her summer break, but Her Majesty might well be donning a bit of tartan today to celebrate National Tartan Day. Thursday marks a celebration of Scottish heritage, and, like every morning, Her Majesty, who loves all things Scottish, would have been woken up by the sound of bagpipes. The pipes, which play for 15 minutes, are a royal tradition she grew up with.

Thousands of people around the world are celebrating Scotland and its heritage today, among them is National Tartan Day ambassador, chef Darren McGrady, who cooked for the Queen for 11 years. “I don’t know if the Queen will be marking Tartan Day, but I do know that she loves Scotland. It is the one place she can truly relax,” McGrady told Royal Watch in an exclusive interview to mark the occasion. “When I worked for the royal household, I spent a lot of time in Scotland. The Queen loved to be involved with the annual Thistle Lunch, and she was always very involved with planning the menus. I think she was at her happiest there.”

McGrady is cooking some of the Queen’s favorite recipes in New York today to celebrate the occasion, which is being marked by 11 million people of Scottish heritage in North America. In honor of the day, he has shared two of the Queen’s favorite salmon recipes with Royal Watch.

McGrady said that the Queen loves to eat game and salmon as much as possible while in Scotland. “I remember the Queen Mother and Charles out fishing in the River Dee. They would bring the salmon back to the Palace kitchen where I would prepare it for dinner.”

McGrady also revealed that the Queen also loves to eat berries from her Highland estate, and one of her favorite pastimes is strawberry picking. “The Queen would relax by going strawberry picking and come back with a basket of berries for me to prepare in the kitchen. Her treat was to have them served with a chocolate mousse or chocolate ice cream. She is a chocoholic and loves anything with chocolate in it.”

While Scotland has 17 Michelin-starred restaurants, McGrady said that the Queen always chooses to eat at the Palace when she is in residence. “The orders from the top were to keep the menu fresh and to use as much seasonal produce as possible.”

And, he shared, the one no-no is garlic. “The Queen doesn’t like it, so I never cooked with it.”

1 Tbs olive oil
1 Tbs unsalted butter
2 ribs celery, finely chopped
¼ cup red bell pepper, finely chopped
4 eggs
1 cups milk
½ cup heavy cream
1 Tbs chives, finely chopped
salt and pepper
1 lb sliced Scottish smoked salmon
4 ounces Scottish white crab meat

2 Tbs horseradish
2 Tbs sour cream
¼ cup mayonnaise
1 tsp minced garlic
¼ tsp cider vinegar

1 Tbs chopped chives for garnish
8 oz baby arugula

Preheat the oven to 325 degrees

Prepare the dressing by mixing all of the ingredients together and season with salt and pepper. Set aside until needed.

Melt the butter in the olive oil and sauté the celery and bell pepper until soft. Allow to cool. In a medium bowl beat the eggs and whisk in the milk and cream. Add the chives and season with the salt and pepper.

Line 6 small ramekins with the smoked salmon so that none of the ramekin shows through. Distribute the crab between the 6 ramekins, add the celery and peppers and pour the egg mix on top to fill the ramekins.

Place on a baking sheet and bake in the center of the oven for about 30 minutes until the egg mixture is set. Allow to cool slightly and either serve from in the mold or ease out of the ramekin onto a plate and garnish with the dressing, chives and salad leaves.

Six 8 oz Scottish salmon fillets, center cut

12 oz Brill or Halibut center cut
¾ cup heavy cream
1 egg white (save egg yolk for fleurons)
pinch of nutmeg
salt and pepper to taste

1 lb Cleaned fish bones
2 Stalks celery chopped
1 large Leek, split and washed
1 Onions, chopped
1 small Fresh fennel bulb, chopped
3 Garlic cloves, crushed
2 Bay leaves
1 cup Dry white wine
1 quart water

2 cups fish broth
2 cups Champagne
½ cup heavy cream
salt and pepper
8 oz puff pastry
1 egg yolk

Cooked rice
Chopped parsley

Wash the fish bones well in cold, clean water to remove impurities. In a large stock pot heat all ingredients to a boil. Cook over medium heat for 20 minutes and strain. Reduce to desired consistency.

Roll out the pastry to ¼ inch thick and cut crescent shapes. Brush with the egg yolk and bake at 350 degrees until golden brown.

Poach the salmon in the fish broth covered in aluminum foil until opaque. Remove to a serving platter and keep warm. Add the Champagne and cream to the poaching liquor and reduce to a syrup. Season with salt and pepper.

Coat the salmon with the sauce, garnish with the pastry fleuron and parsley. Serve with hot rice.


Watch the video: Tηγανιτό φιλέτο κοτόπουλο με μαγιονέζα και σαλάτα με πίκλες αγγουριού του Σωτήρη Κοντιζά! (January 2022).