Gourmet Poached Salmon with Creamy Seafood Sauce
Indulge in this delightful Gourmet Poached Salmon with Creamy Seafood Sauce, a crowd-pleaser that brings the restaurant experience straight to your dining table. This dish features succulent salmon fillets poached to flaky perfection, enhanced by a velvety sauce made from Monterey Jack cheese, tender crab meat, and delicate baby shrimp. Paired beautifully with fresh green beans, broccoli, or a crisp salad, this recipe not only satisfies the palate but also provides a cost-effective alternative to fine dining. Impress your family and friends with this easy-to-make yet sophisticated dish that celebrates the flavors of the sea!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Salmon fillets
3-4 lbs (Filleted)
Chicken broth
1 1/2 cups (Liquid)
Celery
2 stalks (Chopped into 3-inch pieces)
Onion
1/2 medium (Sliced)
Butter
4 tablespoons (Melted)
Flour
4 tablespoons (All-purpose)
Salt
1/2 teaspoon (To taste)
Milk
2 cups (Whole preferred)
Monterey Jack cheese
8 ounces (Shredded)
Crab
1 (6 ounce) can (Drained)
Baby shrimp
2 (6 ounce) cans (Drained)
Instructions
1
In a large skillet, preferably an electric skillet, pour in the chicken broth. Add chopped celery stalks (cut into 3-inch pieces) and sliced onion.
2
Bring the broth to a simmer and let it cook for about 15 minutes to infuse the flavors.
3
Create a makeshift trivet by positioning the celery and onion pieces at the bottom of the skillet. Lay the salmon fillets gently on top of the vegetables, tucking the tail end underneath for even cooking.
4
Cover the skillet and poach the salmon over a gentle simmer for about 30 minutes, or until the fish is thoroughly cooked and flakes easily with a fork. If the salmon retains a bright orange color, continue simmering until fully cooked.
5
While the salmon is poaching, prepare the creamy seafood sauce. In a separate saucepan, melt the butter over medium heat. Once melted, gradually whisk in the flour to create a roux, cooking for about 1 minute.
6
Slowly add the milk to the roux while continuously stirring, ensuring the mixture remains smooth and does not boil. Heat until the sauce is hot.
7
Gradually stir in the shredded Monterey Jack cheese until it melts completely, creating a rich and creamy sauce.
8
Carefully fold in the canned crab meat and baby shrimp, heating them gently until warmed through.
9
Once the salmon is cooked, remove it from the skillet and discard the poaching broth and vegetables.
10
Serve the poached salmon alongside the creamy seafood sauce, allowing guests to select their desired amount of sauce for their own plates.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Poached Salmon with Creamy Seafood Sauce?
It is a sophisticated seafood dish featuring salmon fillets poached in an aromatic broth and served with a rich sauce made of Monterey Jack cheese, crab, and shrimp.
How much salmon is required for this recipe?
You will need 3 to 4 pounds of salmon fillets.
What is used as the poaching liquid for the salmon?
The salmon is poached in 1 1/2 cups of chicken broth infused with celery and onion.
How do I prepare the celery for poaching?
Chop 2 stalks of celery into pieces approximately 3 inches long.
Why are celery and onion placed at the bottom of the skillet?
They create a makeshift trivet to hold the salmon above the bottom of the pan and infuse the broth with flavor.
How long should I simmer the broth before adding the salmon?
Simmer the chicken broth, celery, and onion for about 15 minutes to allow the flavors to infuse.
What is the best way to place the salmon in the pan?
Lay the fillets gently on top of the vegetables and tuck the tail ends underneath to ensure even cooking.
How long does it take to poach the salmon fillets?
The salmon should be poached for approximately 30 minutes over a gentle simmer.
How do I know when the poached salmon is fully cooked?
The salmon is done when it is no longer bright orange and flakes easily with a fork.
What ingredients are in the creamy seafood sauce?
The sauce consists of butter, flour, salt, milk, Monterey Jack cheese, canned crab meat, and canned baby shrimp.
How do I make the base of the seafood sauce?
Start by melting butter and whisking in flour to create a roux, cooking it for about one minute.
What kind of cheese is used in this recipe?
The recipe calls for 8 ounces of shredded Monterey Jack cheese.
What type of milk should I use for the sauce?
Whole milk is preferred to achieve a rich and creamy consistency.
How should I add the milk to the roux?
Add the milk slowly while continuously stirring to ensure the sauce remains smooth.
Is it okay to let the seafood sauce boil?
No, you should heat the sauce until it is hot but avoid letting it reach a boil.
What type of crab meat is recommended?
The recipe uses one 6-ounce can of crab meat, which should be drained before use.
How many cans of baby shrimp are needed?
You will need two 6-ounce cans of baby shrimp, drained.
When do I add the seafood to the sauce?
Carefully fold in the crab and baby shrimp after the cheese has completely melted into the sauce.
What should I do with the poaching liquid after the fish is cooked?
The poaching broth and vegetables should be discarded once the salmon is removed.
How is the dish typically served?
Serve the poached salmon with the creamy seafood sauce on the side so guests can add as much as they like.
What are some suggested side dishes for this salmon?
This dish pairs well with fresh green beans, broccoli, or a crisp side salad.
Can I use an electric skillet for this recipe?
Yes, an electric skillet is actually preferred for maintaining a steady simmer during the poaching process.
Is this recipe considered difficult to make?
No, it is designed to be an easy-to-make recipe that yields sophisticated, restaurant-quality results.
How much butter and flour are needed for the roux?
The recipe requires 4 tablespoons of butter and 4 tablespoons of all-purpose flour.
Is this recipe healthy?
Yes, salmon is a healthy protein, and poaching is a gentle cooking method that retains nutrients.
What is the texture of the seafood sauce?
The sauce is rich, velvety, and thick, thanks to the roux and melted Monterey Jack cheese.
How much salt should I add?
The recipe suggests 1/2 teaspoon of salt, but you can adjust this to taste.
Can I substitute the chicken broth?
While chicken broth adds flavor, you could use vegetable broth or fish stock as an alternative.
Is this recipe suitable for entertaining guests?
Absolutely, it is described as a crowd-pleaser and a great way to impress family and friends.
Can I use fresh shrimp instead of canned?
Yes, though you should ensure fresh shrimp are cooked through before folding them into the sauce.