|The Tea Companion (Connoisseur's Guides)|
|by Jane Pettigrew|
More and more people are turning to tea as their primary hot beverage, and connoisseurs are discovering the wondrous range of flavors to be found ...
1 - 10 of 39 for sauces for poached salmon
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POACHING SALMON: Place poaching ... in liquid and poach for 8 to 10 ... salmon on a plate, cover with sauce, garnish with a sprig of dill and a lemon wedge.
Combine sauce ingredients and chill. Arrange salmon steaks in a ... paper and microwave for 5 minutes on ... cold with the cucumber dill sauce. Serves: 6.
Melt 1 teaspoon ... over butter. Arrange salmon fillets in a ... 3/4 cup. Add basil, lemon juice, and red pepper; stir well. Serve salmon with warm sauce.
With a small whisk beat egg yolks, mustard, lemon juice, salt and pepper. Slowly beat in oil, drop by drop at first, then a slow stream until mixture ...
Cut the salmon filet into 8 pieces. Poach in water for 5 minutes. while ... Add lemon juice and chopped basil. Adjust seasoning. Pour into a sauce boat.
Melt butter in ... Add everything but salmon. Stir to ... on low heat for 30 minutes. Serve ... creative - try this on swordfish, halibut, blue fish, etc.
Combine onion, bouillon, ... a boil. Add salmon and simmer tightly ... thickens, about 2 minutes, stirring constantly. Pour sauce over salmon and serve.
Combine water, lemon, ... a boil. Wrap salmon steaks in cheesecloth; ... cook, stirring constantly, until thickened. Stir in eggs. Serve. Makes 4 servings.
In 10" skillet, ... stock ingredients. Add salmon and simmer, covered, ... temperature. With slotted spoon transfer to serving platter. Garnish with watercress.
Place first five ... 2 minutes. Add salmon; gently simmer ... on warm plate. Combine all sauce ingredients. Serve a dollop or more on each salmon steak.
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