Poached Salmon Over Rice

 Poached Salmon Over Rice

 

 

 

 

 

 

 

 

 

 

 

 

 Poached Salmon is the quickest, easiest, and sneakily swankiest way to cook salmon. It’s simply simmered until it reaches tender perfection—and it’s done in just 15 minutes!  That’s right!  From start to finish, it takes only 15 minutes and there is no fishy smell after you cook it.  And it’s a lighter way to Enjoy Salmon. Poaching is healthy! Unlike pan seared or baked salmon, you don’t need any oil, and your salmon comes out nice and moist.

 

Poached Salmon Over Rice

 

4 (6-ounce) salmon fillets, wild caught if possible

¾ teaspoon kosher salt

Fresh ground black pepper

½ cup dry white wine or chicken broth

¼ cup water

1 lemon, sliced, plus more for serving

1 handful dill sprigs, plus more for serving

 

 

 

 

 

 

 

 

 

 

 

 

Pat the salmon dry and season generously with the salt and black pepper.

In a large skillet, place the white wine or chicken broth, water, lemon slices, and dill sprigs. Place salmon pieces on top, skin side down. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring to a simmer and cover. Cook 5 minutes for thin salmon and 7 minutes for thick salmon, until the fish is tender and cooked through and the internal temperature is between 125 to 130 degrees when probed in the center.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove from the pan and place on a platter. I cut mine into chunks but you can leave your fillets whole if desired.  Serve over a fresh bed of rice.

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Orange Teriyaki Salmon

 

 This is such a delicious and easy way to make salmon. It’s definitely one of my favorite salmon recipes. I usually serve it over a bed of steamed white rice and it’s absolutely delicious!

 Orange Teriyaki Salmon

 4 Nice 6 oz. Salmon Filets

Orange Teriyaki Sauce:

2 teaspoon Cornstarch

4 teaspoons water

⅔ cup Orange Juice

1 teaspoon Orange Zest

⅓ cup Soy Sauce

¼ cup Brown Sugar

1 teaspoon Ginger minced

2 cloves Garlic minced

½ teaspoon Sesame Oil

 

In a small bowl, mix cornstarch and water. Add all sauce ingredients to a small saucepan including cornstarch mixture. Bring sauce to a low simmer and cook for about 3-5 minutes. When sauce lightly thickens, remove from heat and transfer to a bowl to cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While your sauce is cooling, preheat oven to 400 degrees.

Line a baking sheet with a lightly oiled sheet of foil. Place salmon filets on the sheet and baste generously with sauce, reserving about half of the sauce for later use.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Place salmon in the oven and bake for 14 minutes. When salmon is nice and flaky, it's ready.

Remove salmon from the oven and baste with sauce again. Place salmon under the broiler for about a minute or until you get a golden lightly charred top. 

Serve salmon over a bed of steamed rice with a sprinkle of red pepper flakes, chopped green onion and sesame seeds. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

Notes

Store leftover salmon in an airtight container in the fridge for up to 2 days.

 If you don't have fresh garlic you can use 1 teaspoon garlic powder

If you don't have fresh ginger use ½ teaspoon ground ginger.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home. 

Easy Bake Salmon

 

Easy Baked Salmon

 

I love Salmon. It’s probably my favorite protein.  Oh that doesn’t mean I don’t like chicken and I can put away a Ribeye steak in no time at all.  But there is something about the flavor of salmon and knowing that it is so healthy for me that makes me want to make it often.  Not much I can say about this particular salmon recipe other than it’s easy. Healthy. Baked. Delicious. It’s the most perfect, lemony, garlicky salmon every single time I make it.  This time I served it with steamed broccoli topped with a little mozzarella cheese.  Now that’s healthy!

Easy Baked Salmon

4 salmon fillets - about 6 ounces each

2 tablespoons olive oil

½ teaspoon salt - or to taste

¼ teaspoon cracked black pepper - just a pinch if using finely ground black pepper

2 teaspoons minced garlic

1 teaspoon Italian herb seasoning blend 

1 medium lemon

 

Preheat the oven to 400 degrees and grease a large baking pan. Arrange the salmon fillets on the baking sheet and season generously with salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir together the olive oil, garlic, herbs, and juice of 1/2 of the lemon. Spoon this sauce over salmon fillets, being sure to rub all over the tops and sides of the salmon so it has no dry spots. 

 

Thinly slice the remaining 1/2 of the lemon and top each piece of salmon with a slice of lemon.

Bake the salmon in the oven for 12-15 minutes or until the salmon is opaque and flaky when pulled apart with a fork. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Garnish with fresh parsley and serve.

What kind of salmon to use? 

Some kinds of salmon live in freshwater, some live in saltwater, and some live in both, depending on the season. The 6 main kinds of salmon are all of the Pacific variety. 

Wild caught Atlantic Salmon is what I use for most of my  recipes.  But I for baking I like to use King or Chinook because of its very high fat content that keeps it moist.  I typically avoid farm raised salmon.

 

 

 

 

 

 

 

 

 

 

 

 

Sockeye salmon is a red-colored fish and also happens to be lower in fat than other varieties. It’s a popular variety and quite tasty. 

King or Chinook salmon is very high in fat and super expensive. You’ll probably only find this fish in high-end fish markets or fancy restaurants. It has a delightful texture. 

Pink salmon is a very small, pale variety of the fish. This kind of salmon is most often used in cans and what you’ll find in most salmon cake recipes. 

 

 

 

 

 

 

 

 

 

 

 

Chum salmon is a type that’s most popular for its roe, or eggs. They are the kind of eggs that you see in sushi rolls. 

 Coho salmon is another popular type of fish and is milder in taste than other types of salmon.  

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Monte Cristo Sliders

I remember the first Monte Cristco sandwich I ever saw on a menu at a local restaurant. I thought Jelly with ham and cheese?  Who would do such a thing?  But curiosity got the best of me and I decided to order one. OMG. I fell in love with the Monte Cristo and have been making them ever since.  They are the right combination of sweet and savory and I just love them.  So, today I decided why not make them for friends at my next gathering! Filled with cheese, turkey, ham, and raspberry jam. Serve topped with powdered sugar for a sandwich that will make your tastebuds sing!

Monte Cristo Sliders

 

12 King’s Hawaiian sweet rolls

8 oz sliced Swiss cheese (Provolone is good too)

12 oz sliced deli turkey

12 oz sliced deli ham

1/3 cup raspberry or grape jam

1/4 cup butter

Powdered sugar for topping

Additional jam for dipping

 

Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the rolls in half horizontally with a serrated knife, keeping them connected. 

 

 

 

 

 

 

 

 

 

 

 

 

Place the bottom half of the rolls in the prepared baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

Layer the cheese slices over the bottom half of the rolls.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Follow this with the ham.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Then the turkey. Then layer the remaining cheese over the ham.

 

 

 

 

Spread the jam over the cut side of the top half of the rolls. Place the rolls, jam side down, in the baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter, and brush it over the tops of the rolls. Cover with foil, and place in the preheated oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake until the cheese is melted and the sandwiches are warmed through, 25-30 minutes. Remove the foil and cook for an additional 5 minutes.  Remove from the oven and sprinkle with powdered sugar.

 

Cut into sliders, and serve warm with additional raspberry jam for dipping, if desired.

 

 

Photography is the property of and copyrighted to Welcome Home.