Poached Salmon--Part of Healthy Weight Loss Plan

This time of year, more than any other, we see lots of folks concerned about weight loss (more so now because of the New Year's Resolution factor). With this in mind I went searching for foods that do a good job of supporting the weight loss effort. And salmon was at the top of the list--poached, rather than baked or fried.

I'd always thought poaching was difficult, but not so. Here's what the experts have to say: When poaching fish, the water should just barely simmer, with a few bubbles rising to the surface every few seconds rather than bubbling steadily. I found two recommended methods for poaching salmon:

FISH POACHER:
The oblong pan comes with a cover and a rack for the fish, which allows you to remove the fish from the pan without damaging it. Place the fish directly on the r ack before lowering it into the cooking liquid. (Poachers are available in kitchenware stores for $26 to $70 and up.)




ROASTING PAN:
You can also use a roasting pan to poach fish. Wrap the fish in cheesecloth so it can be easily lowered into and removed from the pan. Leave enough cheesecloth at the ends of the fillet to use as handles for lifting the fish.

Now if you're one of the millions attempting to eat healthier (weight loss or not), here's an amazing poached salmon recipe I found from a 1999 issue of COOKING PLEASURES magazine:

POACHED SALMON WITH MUSTARD-DILL SAUCE
Salmon
2 lemon slices
1 small onion, sliced
1 rib celery with leaves, coarsely chopped
1 bay leaf
1 tsp salt
1 tsp whole black peppercorns
2 sprigs fresh dill
12 C water
1 1/12 C dry white wine or water
1 salmon fillet (2 1/2 to 3 lbs)
Fresh dill sprigs
Sauce
1/2 C chopped fresh dill
1/2 C white wine vinegar
1/4 C honey mustard
1/4 C honey
1/4 C olive oil

In large saucepan or Dutch oven, combine lemon, onion, celery, bay leaf, salt, peppercorns, 2 sprigs dill, water and wine. Bring to a boil. Reduce heat; simmer 30 to 45 min. Strain solids from cooking liquid; pour liquid into fish poacher or large roasting pan with cover. Return to a boil.

If using a fish poacher, place fish on poaching rack. If using roasting pan, wrap fish in cheesecloth, leaving ends to serve as handles. Place fish in poaching broth, adding more boiling water to cover fish, if necessary. Bring to a boil. Reduce heat; cover and simmer, allowing 10 minutes cooking time per inch of thickness, or until salmon just begins to flake.

Meanwhile, in small bowl, combine all sauce ingredients; blend well. Let stand at room temperature 20 minutes before serving. Remove salmon from poaching liquid. Remove skin and excess fat. Serve hot or cold with sauce; garnish with fresh dill sprigs.

If you have any poaching secrets or recipes, please share. We love spreading the goodness! And until next time, happy cook'n!