Oven Poached Salmon a La Paige (Rachael Ray)

Name: Oven Poached Salmon a La Paige (Rachael Ray)
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 14.79 ml butter, cold; 4 (680.38-907.18 g) salmon fillets; salt and pepper; 2-3 sprig fresh dill; 44.37 ml fresh dill, chopped; 473.18 ml chicken broth, can use water; 9.85 ml sugar; 4.92 ml salt; 59.14 ml white vinegar, can use white wine vinegar; 1 small vidalia onion, chopped; 1 seedless cucumber, chopped; 2 radishes, chopped

Submitted by Oolala

"I saw Rachael Ray prepare this on TV on the Food network for her 30 minute meals. It seemed so easy so here it is! She served it with rice cooked in chicken broth. Can be eaten hot or cold. By the way, I think she said that Paige is a friend (or the daughter of a friend) who loves this recipe. Since it's so easy to make, Paige can even make it with her Mom. You could change this recipe by using white wine for the broth and by varying the fresh herbs."

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photo by BrakBill

Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

14.79 ml butter, cold
4 (680.38-907.18 g) salmon fillets
salt and pepper
2-3 sprig fresh dill
44.37 ml fresh dill, chopped
473.18 ml chicken broth, can use water
9.85 ml sugar
4.92 ml salt
59.14 ml white vinegar, can use white wine vinegar
1 small vidalia onion, chopped
1 seedless cucumber, chopped
2 radishes, chopped

directions

Preheat oven to 400°F.
Rub the bottom of a shallow baking dish with cold butter.
Arrange salmon in dish.
Season the fish with salt and pepper.
Add broth and a few sprigs of dill to the pan.
Roast the fish 12 to 15 minutes.
Combine sugar, salt and vinegar in the bottom of a medium bowl.
Add chopped onions, chopped cucumber and radishes.
Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
Remove fish from the oven.
Spoon pan juices over fish and carefully transfer to individual plates or platter.
Top fish with relish and serve.

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Reviews

The cucumber radish dill salsa really made this dish. It is best made few hours advanced to let them marinate a bit in the vinegar. I used fish stock to poach. Very light, healthy and refreshing.

rosslare
I just made this for the first time last night and it was a big hit. The whole thing was very easy to make and delicious. I've never poached a salmon in the oven before and it was so much easier than trying to do it on the stove top that I think I'm going to have to adapt my other poached salmon recipes now.

BrakBill

RECIPE SUBMITTED BY

Oolala

I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin

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