Poached Salmon For One at Jeanne Potter blog

Poached Salmon For One. Cover and cook until the salmon is barely opaque throughout, about 8 minutes. 1 make a bed of lemon slices, shallot, and fennel in the bottom of a wide skillet with a lid. Add more lemon juice, salt, and pepper to taste and set aside. Reduce to a simmer, cover, and cook 8 minutes. Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on. Add the white wine or broth, water, lemon slices, dill sprigs, and capers. Meanwhile, in a small bowl, combine the sour cream, chopped chives, dill, lemon zest and juice, salt, and pepper. 2 lightly season the salmon fillets. In a shallow pan over medium heat, bring wine, water, dill, and garlic cloves to a boil then reduce heat to a simmer. Pat the salmon dry and season it generously with salt and pepper. Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon. Step 1 season salmon on both sides with salt and pepper. Use a slotted spatula to arrange the salmon on plates or a platter.

Poached salmon with lemon sauce recipe BBC Food
from www.bbc.co.uk

Add the white wine or broth, water, lemon slices, dill sprigs, and capers. 2 lightly season the salmon fillets. Meanwhile, in a small bowl, combine the sour cream, chopped chives, dill, lemon zest and juice, salt, and pepper. Pat the salmon dry and season it generously with salt and pepper. Reduce to a simmer, cover, and cook 8 minutes. Add more lemon juice, salt, and pepper to taste and set aside. Cover and cook until the salmon is barely opaque throughout, about 8 minutes. Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on. Step 1 season salmon on both sides with salt and pepper. Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon.

Poached salmon with lemon sauce recipe BBC Food

Poached Salmon For One Pat the salmon dry and season it generously with salt and pepper. Cover and cook until the salmon is barely opaque throughout, about 8 minutes. Add more lemon juice, salt, and pepper to taste and set aside. Meanwhile, in a small bowl, combine the sour cream, chopped chives, dill, lemon zest and juice, salt, and pepper. Pat the salmon dry and season it generously with salt and pepper. Add the white wine or broth, water, lemon slices, dill sprigs, and capers. Reduce to a simmer, cover, and cook 8 minutes. Step 1 season salmon on both sides with salt and pepper. In a shallow pan over medium heat, bring wine, water, dill, and garlic cloves to a boil then reduce heat to a simmer. 1 make a bed of lemon slices, shallot, and fennel in the bottom of a wide skillet with a lid. Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on. Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon. 2 lightly season the salmon fillets. Use a slotted spatula to arrange the salmon on plates or a platter.

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