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Poaching Seafood

wegmansfoodmarkets's picture
This yummy maindish is from American cuisine and this is among the best served sea food dishes.
Ingredients
  Basting oil 1 1⁄2 Tablespoon (Wegmans)
  Peeled shallot 1 1⁄2 Tablespoon, finely diced (1 Food You Feel Good About)
  Peeled garlic 1 1⁄2 Clove (7.5 gm), finely chopped (Food You Feel Good About)
  White wine 1⁄2 Cup (8 tbs)
  Red pepper flakes 1⁄4 Teaspoon (Crushed Red Pepper)
  Seafood stock 1 1⁄2 Cup (24 tbs) (Kitchen Basics)
  Smooth marinara sauce 1 1⁄2 Cup (24 tbs) (Food You Feel Good About)
  Capers 1 1⁄2 Tablespoon, drained (Italian Classics Nonpareil)
  Kalamata olives 1⁄4 Cup (4 tbs), pitted and sliced (Mediterranean Bar)
  Chopped rosemary 1 1⁄2 Teaspoon
  Salmon fillets 24 Ounce, skinned (About 4 Pieces)
  Salt To Taste
  Pepper To Taste
Directions

Directions:

Heat basting oil in braising pan on MEDIUM-HIGH. Add shallots and garlic; cook, stirring, about 1 min, until soft but not browned. Add wine and red pepper flakes; cook 3-5 min until liquid is reduced to one-third. Add seafood stock, marinara sauce, capers, olives, and rosemary; heat to 170-degree simmer. Reduce heat to MEDIUM-LOW; simmer 5 min to combine flavors.

Season salmon with salt and pepper; place, skinned side up, in pan. Return to 170 degree simmer. Cover; poach 5 min. Turn salmon over; poach, covered, 5-7 min, until internal temp reaches 130 degrees. (Check by inserting thermometer into thickest part of salmon.)

Remove pan from heat; let rest at least 2 min.

This video is a creation of wegmansfoodmarkets. You can visit wegmansfoodmarkets for complete recipes, and more videos.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
This video will help you to learn how to poach your Salmon or any other similar fish the correct way to retain its texture as well as flavor the flesh well. The 4 step technique shown by chef makes the learning even more simple, watch and follow for a perfect poached salmon.

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