Poached salmon with dill sauce is elegant enough for guests, yet easy enough for a weeknight dinner. Moist, tender and ...

Directions In a large saucepan, place salmon and dill sprigs. Add enough cold water to cover salmon. Add 2 tablespoons (30 mL) lemon juice and a generous pinch of salt.

Turn the salmon over, cover tightly and simmer gently until the salmon is almost cooked through, about another 5 minutes. Remove the pan from the heat and let the salmon stand for 3 minutes ...

This pan-fried seared salmon is poached in its own sauce, achieving a flaky and moist texture. For a crispy skin option, bake it separately, which is essential when serving with a cream sauce. This ...

Season salmon with paprika, salt and pepper. Set aside. Combine vinegar, sugar, water, garlic, chilies, peppercorns and coriander seeds in a pot over high heat. Bring to boil, reduce heat to ...

Carefully remove salmon from poaching liquid and allow to cool. Strain liquid to remove and return to pot. Reduce liquid in skillet for 6 to 8 minutes or until it coats the back of a spoon.

When it's too hot to turn on the oven, make poached salmon instead. White wine, dill, and onions make a flavorful poaching liquid for the salmon to cook in. Plus, it’s on the table in 15 minutes!

Reserve. For salmon plate, blanch broccoli florets for 1 minute in boiling, salted water. Drain. Cool to room temperature. Pat dry. Toss into large bowl. Add mesclun and carrot. Toss gently.

Gently add the salmon fillets and cook for 5-6 minutes, depending on their thickness, until the fish is fully opaque. Avoid boiling the liquid to prevent the fish from becoming tough.

Let the slaw sit while you prepare the salmon. 3. For the fish: Combine the garlic, ginger, the white and light-green scallion parts and water in a large, deep skillet or saute pan.

Cover the skillet and poach the salmon, checking occasionally to make sure the water is at a bare simmer, until the fish is opaque, flakes easily under the tines of a fork and reaches an internal ...