Can anyone post a simple, tried recipe for poached salmon?

I've looked at several online recipes and they vary wildly. Just the
liquid varies from 6 cups for 1 8-oz fillet

http://www.cooks.com/rec/view/0,1617...232195,00.html

to 1/2 cup for 6 steaks

http://www.cooks.com/rec/view/0,1645...234195,00.html


I don't drink so I don't typically have wine. I can buy some, of
course, and I have no religious objection to wine, but a recipe that
doesn't need 3 cups of wine would be good.

I have simple tastes. I'd like a recipe that makes use of things that
are usually in a kitchen. I have most of the common spices.

Thanks

PS: This will be for 1-2 pieces.

Prof Wonmug > wrote:

>Can anyone post a simple, tried recipe for poached salmon?

>I've looked at several online recipes and they vary wildly. Just the
>liquid varies from 6 cups for 1 8-oz fillet
>
>http://www.cooks.com/rec/view/0,1617...232195,00.html
>
>to 1/2 cup for 6 steaks
>
>http://www.cooks.com/rec/view/0,1645...234195,00.html

>I don't drink so I don't typically have wine. I can buy some, of
>course, and I have no religious objection to wine, but a recipe that
>doesn't need 3 cups of wine would be good.

Sure. What you want is braised (not poached) salmon. "Poached"
salmon, where all the flavor has been boiled out by boiling in
an unseasoned liquid, is only for situations where one wants
a deliberately bland result, like hotel buffets. It is not
for the home cook, unless perhaps you are serving children or
others who don't like fish.

Use fillets, not steaks. The braising liquid is water,
vegetable stock and white wine in almost any ratio. Preheat
oven to 300F. Place sliced-up green onions, and/or green garlic
and/or leeks in the bottom of the smallest dutch oven that will
hold you piece or pieces of fish. Place your fish on top
of this and add liquid up to about 1/3 the thickness of the
fish (that is, leave the top 2/3 of the fish exposed). Add seasoning
if you like (I like white pepper, or Bay Seasoning). Bring just to
the point of boiling on the stovetop, then place in the oven.
It will take between 8 to 18 minutes to cook, depending upon
the size of the fish, the desired degree of doneness, etc.
To serve, discard the salmon skin / liquid / boiled onions and
serve just the flesh of the salmon, with lemon.

It's dead easy, except perhaps timing it for doneness.

Steve

On Jun 11, 2:40*pm, Prof Wonmug > wrote:
> Can anyone post a simple, tried recipe for poached salmon?
>
> I've looked at several online recipes and they vary wildly. Just the
> liquid varies from 6 cups for 1 8-oz fillet
>
> http://www.cooks.com/rec/view/0,1617...232195,00.html
>
> to 1/2 cup for 6 steaks
>
> http://www.cooks.com/rec/view/0,1645...234195,00.html
>
> I don't drink so I don't typically have wine. I can buy some, of
> course, and I have no religious objection to wine, but a recipe that
> doesn't need 3 cups of wine would be good.
>
> I have simple tastes. I'd like a recipe that makes use of things that
> are usually in a kitchen. I have most of the common spices.
>
> Thanks
>
> PS: This will be for 1-2 pieces.

In a heavy bottomed pan or glass dish put a sliced lemon, some dill
sprigs and put your salmon on top of that.
Pour over a little white wine and add water to just cover the fish.
Cover tightly with foil and poke a few holes in the top to let steam
escape.
Bake in the oven at 350 for about 30 minutes or till the fish flakes
easily.

easy peasey.

Prof Wonmug wrote:
> Can anyone post a simple, tried recipe for poached salmon?
>
> I've looked at several online recipes and they vary wildly. Just the
> liquid varies from 6 cups for 1 8-oz fillet
>
> I don't drink so I don't typically have wine. I can buy some, of
> course, and I have no religious objection to wine, but a recipe that
> doesn't need 3 cups of wine would be good.
>
> I have simple tastes. I'd like a recipe that makes use of things that
> are usually in a kitchen. I have most of the common spices.
>
> Thanks
>
> PS: This will be for 1-2 pieces.

Here is a link to a recipe that we tried last summer and found to be
delicious. We used salmon fillets, not steaks, and substituted a bit of
apple juice for the wine. That lent a really nice flavor to the sauce. It
had been a cold spring so there were no fresh peas yet. We used frozen with
little onions and skipped the cream sauce on those.

http://timeinthekitchen.com/2009/06/...poached-salmon

Keith



--- news://freenews.netfront.net/ - complaints: ---

On Jun 11, 2:40*pm, Prof Wonmug > wrote:
> Can anyone post a simple, tried recipe for poached salmon?
>

>
> I have simple tastes. I'd like a recipe that makes use of things that
> are usually in a kitchen. I have most of the common spices.
>

Kitchens usually contain dishwashers, right? The other items needed
are quite common as well:

From http://www.thesalmons.org/lynn/dishwasher.html

Needs:

salmon fillets
aluminum foil
a lemon
a few butter pats
electric dishwasher
Place the fish on two large sheets of aluminum foil. Squeeze on some
lemon juice and place the pats of butter on the salmon fillets. Seal
the fillets well in the foil, and place the foil packet in the top
wire basket of your electric dishwasher. DO NOT ADD SOAP OR DETERGENT.
Close the dishwasher door, set the dishwasher on the hottest wash
cycle, complete with drying cycle, and let it run through a full
cycle. When the cycle is complete the fish will be cooked just right.

Prof Wonmug > wrote:

> Can anyone post a simple, tried recipe for poached salmon?

Here is a tried-and-true recipe which really is simple enough and does
not call for any exotic ingredients. It is by Simon Hopkinson from his
_Roast Chicken and Other Stories_.

Victor

Poached salmon with beurre blanc

For the court-bouillon
1.1 litres/2 pints water
2 carrots, peeled and sliced
1 large onion, peeled and sliced
1 celery stick, sliced
2 cloves
a few peppercorns
2 bay leaves
1 tbsp salt
2 tbsp white wine vinegar
900-g/2-lb piece of wild salmon on the bone

For the beurre blanc
75 ml/3 fl oz water
4 shallots, peeled and very finely chopped
salt and white pepper
225 g/8 oz cold, unsalted butter, cut into cubes
a squeeze of lemon juice

Put all the ingredients for the court-bouillon in a large pan,
preferably stainless-steel or enamel. Bring to the boil and simmer for
20 minutes. Slip in the salmon, bring back to the boil, switch off the
heat, cover and leave for 20-30 minutes. The fish should easily be
cooked through after this time, but a few minutes longer left in this
liquid is not going to spoil the fish.

To make the beurre blanc, take a small stainless-steel or enamel pan and
in it put the vinegar, water and chopped shallots. Add a pinch of salt
and a grinding of pepper. Over a high heat, reduce until all the liquid
has evaporated. Over the lowest thread of heat, whisk in the butter,
piece by piece, until all has been incorporated. The result should be
of a the consistency similar to thin cream. Taste for seasoning and
add lemon juice to taste. Keep warm.

Carefully lift the salmon out of the court-bouillon. Remove the skin
and lift the flesh off the bones on to a warmed dish. Serve with boiled
potatoes, a fresh green vegetable, such as runner beans, and hand the
sauce separately.

"Sqwertz" > wrote in message
...
> On Fri, 11 Jun 2010 14:40:06 -0700, Prof Wonmug wrote:
>
>> Can anyone post a simple, tried recipe for poached salmon?
>>
>> I've looked at several online recipes and they vary wildly. Just the
>> liquid varies from 6 cups for 1 8-oz fillet
>>
>> http://www.cooks.com/rec/view/0,1617...232195,00.html
>>
>> to 1/2 cup for 6 steaks
>>
>> http://www.cooks.com/rec/view/0,1645...234195,00.html
>
> Here's a good hint for recipe searching in general:
>
> Add this line to your /Windows/System32/Devices/hosts.txt file:

Every Windows OS I have ever used has the hosts file in
/Windows/System32/drivers/etc
Just HOSTS (no file extension)

>
> 127.0.0.1 cooks.com
>

Very good suggestion. lol

In article >,
Prof Wonmug > wrote:

> Can anyone post a simple, tried recipe for poached salmon?
>
> I've looked at several online recipes and they vary wildly. Just the
> liquid varies from 6 cups for 1 8-oz fillet
>
> http://www.cooks.com/rec/view/0,1617...232195,00.html
>
> to 1/2 cup for 6 steaks
>
> http://www.cooks.com/rec/view/0,1645...234195,00.html
>
>
> I don't drink so I don't typically have wine. I can buy some, of
> course, and I have no religious objection to wine, but a recipe that
> doesn't need 3 cups of wine would be good.
>
> I have simple tastes. I'd like a recipe that makes use of things that
> are usually in a kitchen. I have most of the common spices.
>
> Thanks
>
> PS: This will be for 1-2 pieces.

I poach fish occasionally and put it on top of an Iris steamer in the
bottom of the pot for easy removal. I use chicken stock with a little
vermouth, and top the fish with herbs.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On 6/11/2010 5:40 PM, Prof Wonmug wrote:
> Can anyone post a simple, tried recipe for poached salmon?
>
> I've looked at several online recipes and they vary wildly. Just the
> liquid varies from 6 cups for 1 8-oz fillet
>
> http://www.cooks.com/rec/view/0,1617...232195,00.html
>
> to 1/2 cup for 6 steaks
>
> http://www.cooks.com/rec/view/0,1645...234195,00.html
>
>
> I don't drink so I don't typically have wine. I can buy some, of
> course, and I have no religious objection to wine, but a recipe that
> doesn't need 3 cups of wine would be good.
>
> I have simple tastes. I'd like a recipe that makes use of things that
> are usually in a kitchen. I have most of the common spices.
>
> Thanks
>
> PS: This will be for 1-2 pieces.

Fish is one of the few things that you can actually cook in a microwave
oven and get a really good result.

Put a piece of parchment in a shallow dish, place fillets in a single
layer, season as you like (I splash on some lemon juice, a couple grinds
of pepper, a splash of white wine and some dill). Fold the paper to
contain the steam and cook for 3~4 minutes then let stand another 3~4
minutes before opening the paper.

On Fri, 11 Jun 2010 20:30:51 -0500, Sqwertz wrote:

> On Fri, 11 Jun 2010 16:50:29 -0700 (PDT), spamtrap1888 wrote:
>
>> Kitchens usually contain dishwashers, right?
>
> When they're not in bed with me.
>
> -sw

but have you stuck your dick into a pickle slicer?

your pal,
blake

On Fri, 11 Jun 2010 21:14:57 -0400, Cheryl wrote:

> "Sqwertz" > wrote in message
> ...
>> On Fri, 11 Jun 2010 14:40:06 -0700, Prof Wonmug wrote:
>>
>>> Can anyone post a simple, tried recipe for poached salmon?
>>>
>>> I've looked at several online recipes and they vary wildly. Just the
>>> liquid varies from 6 cups for 1 8-oz fillet
>>>
>>> http://www.cooks.com/rec/view/0,1617...232195,00.html
>>>
>>> to 1/2 cup for 6 steaks
>>>
>>> http://www.cooks.com/rec/view/0,1645...234195,00.html
>>
>> Here's a good hint for recipe searching in general:
>>
>> Add this line to your /Windows/System32/Devices/hosts.txt file:
>
> Every Windows OS I have ever used has the hosts file in
> /Windows/System32/drivers/etc
> Just HOSTS (no file extension)
>
>>
>> 127.0.0.1 cooks.com
>>
>
> Very good suggestion. lol

o.k., after a quick google, i get that 127.0.0.1 loops back to your own
machine. but what is the practical result of adding such a line to the
host file? does it just bypass any hits for cooks.com?

your pal,
blake

blake murphy > wrote:

>o.k., after a quick google, i get that 127.0.0.1 loops back to your own
>machine. but what is the practical result of adding such a line to the
>host file? does it just bypass any hits for cooks.com?

It prevents hits from cooks.com, but better would be to redirect
to a harmless page that loads quickly, since a broswer might
try to keep loading the cooks.com page and get bogged down.

There are lists of spam/ad sites you can redirect for generally
faster browser operation, but I haven't tried this.

Steve

On Sat, 12 Jun 2010 17:37:11 +0000 (UTC), Steve Pope wrote:

> blake murphy > wrote:
>
>>o.k., after a quick google, i get that 127.0.0.1 loops back to your own
>>machine. but what is the practical result of adding such a line to the
>>host file? does it just bypass any hits for cooks.com?
>
> It prevents hits from cooks.com, but better would be to redirect
> to a harmless page that loads quickly, since a broswer might
> try to keep loading the cooks.com page and get bogged down.
>
> There are lists of spam/ad sites you can redirect for generally
> faster browser operation, but I haven't tried this.
>
> Steve

so am i correct in thinking that you wouldn't really 'see' anything
different, just that cooks.com would not show up on your list of hits page?

your pal,
blake

blake murphy > wrote:

[redirecting in hosts file]

>so am i correct in thinking that you wouldn't really 'see' anything
>different, just that cooks.com would not show up on your list of hits page?

No. Google would still show a cooks.com hit, with the beginning
of its text from google's cache, but if you click on it,
it will not load.

What you are describing is what Steve W. was wishing existed, a way
of forcing Google to exclude malignant sites from the entire search.

Steve

On Sun, 13 Jun 2010 21:31:38 -0500, Sqwertz wrote:

> On Sat, 12 Jun 2010 13:33:46 -0400, blake murphy wrote:
>
>> o.k., after a quick google, i get that 127.0.0.1 loops back to your own
>> machine. but what is the practical result of adding such a line to the
>> host file? does it just bypass any hits for cooks.com?
>
> It doesn't prevent Google hits, but if you do end up clicking on a
> cooks.com link, it will do nothing (unless you have a webserver
> set up on your own computer).
>
> It's to keep you from accidentally going to the site, or being
> referred to the site.
>
> -sw

o.k., that makes sense.

i have seen the 'there's no place like 127.0.0.1' t-shirt before, but i
guess i didn't really get it.

your pal,
dorothy