{"id":1855,"date":"2015-03-21T06:50:46","date_gmt":"2015-03-21T12:50:46","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1855"},"modified":"2019-07-27T16:14:30","modified_gmt":"2019-07-27T22:14:30","slug":"cold-poached-salmon-2","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/cold-poached-salmon-2.html","title":{"rendered":"Cold Poached Salmon"},"content":{"rendered":"<p align=\"LEFT\"><em>You can make this &#8211; or you can pay big bucks and get it from a caterer. \u00a0Make it and make your reputation as a great cook! \u00a0Too impressive &#8211; and easy with Costco&#8217;s salmon slabs.<\/em><\/p>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Ingredients:<\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-size: large;\"> 3 c dry white wine<\/span><\/li>\n<li><span style=\"font-size: large;\"> 1 small onion, chopped<\/span><\/li>\n<li><span style=\"font-size: large;\"> 1 lemon, sliced thin<\/span><\/li>\n<li><span style=\"font-size: large;\"> One skinless salmon fillet (approx 4 \u2013 5 lbs)<\/span><\/li>\n<li><span style=\"font-size: large;\"> thin lemon slices, for garnish<\/span><\/li>\n<li><span style=\"font-size: large;\"> thin cucumber slices, for garnish<\/span><\/li>\n<li><b> <\/b><span style=\"font-size: large;\">Cumin Raita<\/span><\/li>\n<li><span style=\"font-size: large;\"> Dill Mustard Sauce\u00a0<\/span><\/li>\n<\/ul>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Directions:<\/b><\/span><\/p>\n<ol>\n<li><span style=\"font-size: large;\"> Place lemon slices in center of pan in one layer.<\/span><\/li>\n<li><span style=\"font-size: large;\"> Place the salmon on top of the lemon slices.<\/span><\/li>\n<li><span style=\"font-size: large;\"> Add wine and onion .<\/span><\/li>\n<li><span style=\"font-size: large;\"> Cover tightly with foil.<\/span><\/li>\n<li><span style=\"font-size: large;\"> Bake at 350<\/span><span style=\"font-family: 'Times New Roman', serif;\"><span style=\"font-size: large;\">\u00b0<\/span><\/span><span style=\"font-size: large;\"> for 20 minutes or until the salmon is opaque and flakes slightly with a fork.<\/span><\/li>\n<li><span style=\"font-size: large;\"> Using 2 spatulas, carefully transfer the salmon fillet to a large platter or tray. <\/span><\/li>\n<li><span style=\"font-size: large;\"> Let stand at room temperature for 15 minutes. <\/span><\/li>\n<li><span style=\"font-size: large;\"> Cover loosely with plastic wrap and refrigerate until cool.<\/span><\/li>\n<li><span style=\"font-size: large;\"> Garnish the salmon with the lemon and cucumber slices and serve with the Cumin Raita and Dill Mustard Sauce.<\/span><\/li>\n<li>Serve with crackers<\/li>\n<\/ol>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Source:<\/b><\/span><span style=\"font-size: large;\"> Food and Wine, Andrew Zimmern\u2019s Kitchen Adventures<\/span><\/p>\n<p align=\"CENTER\"><span style=\"font-size: x-large;\"><b>Cumin Raita <\/b><\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Ingredients:<\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-size: large;\"> 2 c plain Greek yogurt<\/span><\/li>\n<li><span style=\"font-size: large;\"> 1\/3 c seeded cucumber, finely diced <\/span><\/li>\n<li><span style=\"font-size: large;\"> 1\/4 c red onion, finely diced <\/span><\/li>\n<li><span style=\"font-size: large;\"> 1 clove garlic, minced<\/span><\/li>\n<li><span style=\"font-size: large;\"> 2 Tab fresh lime juice<\/span><\/li>\n<li><span style=\"font-size: large;\"> 3 Tab capers, minced <\/span><\/li>\n<li><span style=\"font-size: large;\"> 3 Tab cilantro, minced <\/span><\/li>\n<li><span style=\"font-size: large;\"> 3 Tab dill, minced <\/span><\/li>\n<li><span style=\"font-size: large;\"> 1 Tab cumin, ground <\/span><\/li>\n<li><span style=\"font-size: large;\"> Kosher salt<\/span><\/li>\n<li><span style=\"font-size: large;\"> Freshly ground white pepper<\/span><\/li>\n<\/ul>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Directions:<\/b><\/span><\/p>\n<ol>\n<li><span style=\"font-size: large;\"> In a medium bowl, combine all of the ingredients and mix well.<\/span><\/li>\n<li><span style=\"font-size: large;\"> Garnish with Cilantro and cumin.<\/span><\/li>\n<\/ol>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Serves: <\/b><\/span><span style=\"font-size: large;\"> 3 cups<\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Source:<\/b><\/span><span style=\"font-size: large;\"> Food and Wine, Andrew Zimmern\u2019s Kitchen Adventures<\/span><\/p>\n<p align=\"CENTER\"><span style=\"font-size: x-large;\"><b>Dill Mustard Sauce<\/b><\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Ingredients:<\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-size: large;\"> \u00bd c Dijon mustard<\/span><\/li>\n<li><span style=\"font-size: large;\"> \u00bd c sugar<\/span><\/li>\n<li><span style=\"font-size: large;\"> 2 Tab plain or white wine vinegar<\/span><\/li>\n<li><span style=\"font-size: large;\"> 2\/3 c olive oil<\/span><\/li>\n<li><span style=\"font-size: large;\"> \u00bd c fresh dill, finely chopped <\/span><\/li>\n<li><span style=\"font-size: large;\"> salt and pepper<\/span><\/li>\n<\/ul>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Directions:<\/b><\/span><\/p>\n<ol>\n<li><span style=\"font-size: large;\"> Place mustard in a bowl.<\/span><\/li>\n<li><span style=\"font-size: large;\"> Add sugar, vinegar and a pinch of salt and pepper.<\/span><\/li>\n<li><span style=\"font-size: large;\"> As when making mayonnaise, add oil drop by drop, stirring with a wooden spoon.<\/span><\/li>\n<li><span style=\"font-size: large;\"> At the last minute, mix in chopped dill.<\/span><\/li>\n<li><span style=\"font-size: large;\"> Chill until serving. <\/span><\/li>\n<\/ol>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Serves: <\/b><\/span><span style=\"font-size: large;\"> 1 1\/2 cups.<\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Source:<\/b><\/span><span style=\"font-size: large;\"> Gustav Anders<\/span><\/p>\n<p align=\"LEFT\"><b>Comment: <\/b> Will keep, covered, in the refrigerator for 2-3 weeks.<\/p>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><img loading=\"lazy\" decoding=\"async\" class=\" aligncenter\" src=\"http:\/\/www.foodandwine.com\/assets\/images\/201303-r-cold-poached-salmon.jpg\/variations\/original.jpg\" alt=\"\" width=\"160\" height=\"173\" align=\"LEFT\" border=\"0\" \/><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You can make this &#8211; or you can pay big bucks and get it from a caterer. \u00a0Make it and make your reputation as a great cook! \u00a0Too impressive &#8211; and easy with Costco&#8217;s salmon slabs. Ingredients: 3 c dry white wine 1 small onion, chopped 1 lemon, sliced thin One skinless salmon fillet (approx &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/cold-poached-salmon-2.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Cold Poached Salmon&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,21,39],"tags":[58],"class_list":["post-1855","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-seafood","category-food-for-fifty","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1855"}],"version-history":[{"count":8,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1855\/revisions"}],"predecessor-version":[{"id":7716,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1855\/revisions\/7716"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}