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Poached Salmon

Submitted by: Rose Mower

My husband, our kids and grandkids enjoy fishing on the Kenai River in summer, so we never have a shortage of salmon. I like this tasty recipe because it's so easy to prepare.

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Quick Poached Salmon with Dill Mustard Sauce

Submitted by: Karena

A yogurt dill sauce is a cool, creamy counterpart to salmon poached in a delicate white wine and shallot broth.

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Lemongrass and Citrus Poached Salmon

Submitted by: Chef Dave

This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth.

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Dill Poached Salmon

Submitted by: Rachel Nohe

Home Town: London, Greater London, England, U.K.

Living In: Virginia Beach, Virginia, USA

Salmon fillets are poached in chicken stock along with fragrant fresh dill.

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Poached Salmon II

Submitted by: lor

This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.

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Poached Salmon with Hollandaise Sauce

Submitted by: luna

Home Town: Sapporo, Hokkaido, Japan

Living In: Athens, Attica, Greece

Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.

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Pan-Poached Alaskan Salmon Piccata

Submitted by: Christine L.

This elegant dish of salmon filets poached in lemon juice and chicken bouillon, then topped with butter and capers, is a great way to impress your significant other. Serve over cooked fettuccine or on it's own with steamed vegetables and rice.

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Creamy Dill Salmon Steaks

Submitted by: Valerie Hutson

The moist salmon steaks and simple sauce are cooked in the same skillet for each prep and cleanup. 'Friends have found this dinner to be elegant and delicious,' says Valerie Hutson of Byron, Minnesota.

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Stephan's Broiled Salmon Pesto

Submitted by: Stephan Schwartz

This salmon is coated with a thick layer of pesto, sort of like icing on a cake. The prepared side is then placed under the broiler, and the pesto forms a browned crust. Equally good cold - the entire dish can be made a day in advance for cold service, or the leftovers served cold at lunch the next day. Goes well with rosemary and garlic roasted red potatoes and any green vegetable.

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