poached salmon recipe

Salmon gets an Asian flare in this coconut curry salmon recipe. Spicy with lots of flavor. It makes a simple weeknight or company meal in just 30 minutes. 

Coconut Curry Salmon

onion, thinly sliced ((about 1 cup 52 grams))

tomatoes sauce

(118 milliliters) unsweetened coconut milk

cilantro

(60 grams) baby spinach, fresh ((optional))

(0.45kg) salmon fillets, skin removed ((2-3 fillets))

garlic ((1 clove

ginger

red curry paste

curry powder

sugar

salt

pepper

SAUTE:  Heat oil in skillet to medium high. Add onions and saute for 5 minutes, stirring occasionally. Add garlic, ginger and all seasonings. Stir and saute until fragrant for anther 2 minutes.

ADD LIQUIDS AND SIMMER: Add diced tomatoes with juices, coconut milk and cilantro.  (If using whole tomatoes, crush by hand). Bring to boil, then lower to medium and simmer, uncovered for 8-10 minutes until slightly thickened.  Add spinach if using and stir until wilted, 1 minute.

POACH SALMON: Add salmon and cover it with sauce. Cover skillet and simmer on medium low for 5 minutes. Then turn off heat and let it sit for 5 minutes to finish cooking. Tip: If salmon is not an even thickness, the thin part will cook more quickly, so cut that off and add the thin part for just a few minutes toward the end of cooking. Note 1. Serve in bowls over rice, pasta or quinoa.

Learn how to make perfectly poached salmon with a creamy, no-fail hollandaise sauce. Elegant, easy, and ready in under an hour.

Andrew Zimmern's Poached Salmon & Hollandaise Sauce Recipe

salmon fillet

skin-off

pin bones removed

tail trimmed off

dry white wine

onion (chopped

cup)

celery (chopped

cups)

black peppercorns

parsley

dill

tarragon

recipe No-Fail Hollandaise

lemon (2 to 3 tablespoons)

Dijon mustard

tarragon leaves

cayenne pepper

(2 sticks) butter

For the salmon: Season the fish with salt and set it aside.

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Make the poaching liquid (court bouillon in French) by combining the wine, onion, celery, peppercorns, parsley, dill, tarragon, and salt to taste in a fish poacher or deep rectangular pan large enough to hold the salmon. Add 3 to 4 inches of water and bring to a boil. Place the salmon fillet on an oiled piece of butcher paper with edges that stick out over the sides of the pan, or on a large piece of cheesecloth. (This is so you can remove the fillet without it breaking if you don’t have the specialized pan called a salmon poacher.) Lower the salmon fillet into the liquid and bring the court bouillon back to a simmer. Lower the heat to maintain the barest simmer possible, cover, and cook gently until the salmon is just cooked through, 12 to 16 minutes, depending on the thickness. Turn off the heat and let the fish rest in the liquid for 2 to 3 minutes.

Lay a towel next to a platter. Using the paper or cheesecloth, remove the fish from the liquid and place on the towel. Dab the fish dry as best as possible. Carefully transfer the salmon to a platter. Garnish with any accoutrements you’d like, such as cucumber slices or herbs and citrus.

Serve the salmon warm with the No-Fail Hollandaise.

For the No-Fail Hollandaise: Set up a pot of gently simmering water over which you can rest a stainless-steel bowl. In that bowl, whisk together 1 ½ tablespoons water, the lemon juice, mustard, tarragon, cayenne, and egg yolks until thickened, 2 to 3 minutes. Whisk continuously, removing the pan from the heat source briefly if it gets too hot. Add the butter, whisking constantly until the butter is fully incorporated, about 2 minutes. Season with salt. Whisk over the heat to make sure the sauce is warm. Your yolks are already cooked and stabilized!

If the sauce is too thick, whisk in warm water, 1 teaspoon or so at a time, until the sauce is just pourable.

This sauce can be made ahead by about an hour if kept stored in a plastic quart container in a pot of hot water. You can store leftovers in an airtight container in the refrigerator for up to a week and reheat in a double boiler over low heat.

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