|COOKING ON THE WILD SIDE|
|by Albert Taillon|
As well as their very own triedand true recipes, friends, Family and guest were kind enough to share theirrecipes with us.
Results 41 - 50 of 63 for poached salmon
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 ...
To make court ... all ingredients, except salmon, to boil; ... boil. Let salmon cool; remove skin. Serve with tarragon mayonnaise. (Recipe in this section.)
Combine all ingredients except for salmon in large skillet. ... salmon flakes easily. Remove from heat and chill. Remove from broth before serving. Serves: 4.
Melt butter in ... portion of the salmon to the outside. ... cover with plastic wrap. Be sure to poke holes in the wrap and microwave 5-6 minutes on high.
Time: Approximately 20 ... is translucent. Place salmon skin side down ... - cover and poach at 350 degrees ... colors are wonderful, the flavor divine.
Enough salmon fillets for a ... Fish may be poached in a variety ... 3 sliced hard boiled eggs to white sauce shortly before serving over poached salmon.
In large skillet, ... 5 minutes. Place salmon in boiling liquid, ... thoroughly. This recipe is not only delicious, but convenient to do in a microwave oven.
Combine first 4 ... to low. Add salmon. Cook and ... fish flakes easily with a fork. Remove from liquid. Transfer to serving platter, garnish with dill.
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.
Put seasoning in large skillet with 2 quarts of water. Bring to a boil; simmer for 2 minutes. Add salmon steaks. Simmer 10 minutes, or until fish flakes.
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