Poached Salmon with Lemon and Dill Aioli
By: Recipe by Chef Chadwick Isom C.E.C
Updated: March 1, 2012
Poached Salmon
3 cups Water
1 cup. White Wine
1 carrot, peeled and sliced thin
1/2 White Onion, small diced
1 Bay Leaf
1/2 tsp. Thyme
1/2 tsp. Dill
1 Tb. Salt
1 tsp. Pepper
Combine all ingredients in a pan and bring simmer then place the salmon filet in the liquid(make sure it is submerged). Cook on the stove top or in the oven for 8 - 15 minutes until the fish is at 135 then remove from the liquid.
Poaching is a cooking method that cooks raw proteins submerged in a strongly-flavored liquid. Poaching differs from stewing in that poaching is performed at a much lower temperature, a temperature range of 160-180F. Smaller items, such as sole, can be poached in a saut pan. Larger items, such as salmon, can be poached in the oven. In either case, heat the cooking liquid just barely higher than 180, then place the food in the liquid. Your thin foods will finish almost immediately, where the thicker foods will maintain their cooking temperature in the oven.
Lemon and Dill Aioli
1 cup olive oil mayonnaise
1 lemon, zest of, half of juice
1/4 cup dill, chopped
1 tsp. Worcestershire Sauce
Salt
Combine all ingredients in a mixing bowl and serve. I like to use a squeeze bottle. Enjoy!
3 cups Water
1 cup. White Wine
1 carrot, peeled and sliced thin
1/2 White Onion, small diced
1 Bay Leaf
1/2 tsp. Thyme
1/2 tsp. Dill
1 Tb. Salt
1 tsp. Pepper
Combine all ingredients in a pan and bring simmer then place the salmon filet in the liquid(make sure it is submerged). Cook on the stove top or in the oven for 8 - 15 minutes until the fish is at 135 then remove from the liquid.
Poaching is a cooking method that cooks raw proteins submerged in a strongly-flavored liquid. Poaching differs from stewing in that poaching is performed at a much lower temperature, a temperature range of 160-180F. Smaller items, such as sole, can be poached in a saut pan. Larger items, such as salmon, can be poached in the oven. In either case, heat the cooking liquid just barely higher than 180, then place the food in the liquid. Your thin foods will finish almost immediately, where the thicker foods will maintain their cooking temperature in the oven.
Lemon and Dill Aioli
1 cup olive oil mayonnaise
1 lemon, zest of, half of juice
1/4 cup dill, chopped
1 tsp. Worcestershire Sauce
Salt
Combine all ingredients in a mixing bowl and serve. I like to use a squeeze bottle. Enjoy!
