COLD POACHED SALMON WITH CUCUMBER AND CREME FRAICHE SAUCE
This is a really simple but very elegant summer dish. It's light and healthy, so i choose to use low fat creme fraiche for the sauce. Serve with boiled, new, jersey potatoes.
Provided by Lene8655
Categories Australian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the peppercorns, dill and four lemon slices(reserve the remaining slices for the garnish) in a large saute pan and pour in the boiling water. Add the salmon, cover with a tight fitting lid and cook for 5 minutes. Turn off the heat and allow salmon to cool completely in the water-this should cook it perfectly. Remove from the pan then transfer to a plate, cover and chill until ready to serve.
- To make the sauce, place the cucumber and dill in a food processor and whizz until smooth. Add the creme fraiche and some salt and pepper and pulse to make a smooth, pourable sauce.
- To serve, place a salmon fillet on 4 plates and pour over the sauce. Garnish each with a slice of lemon and a sprig of dill.
Nutrition Facts : Calories 401.6, Fat 25.2, SaturatedFat 12.8, Cholesterol 163.5, Sodium 144.8, Carbohydrate 7.1, Fiber 1.6, Sugar 1.3, Protein 37.8
COLD POACHED SALMON
Provided by Food Network
Time 2h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve. Serve with herb mayonnaise or vinaigrette.;
KETO POACHED SALMON WITH GREEN GODDESS SAUCE
This elegant dish is full of healthy fats, and though it seems fancy, it's really simple--especially with the make-ahead sauce that's bursting with fresh herbs. A salmon skin "chip" on each plate adds some fun texture and a little something different.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste.
- For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
- Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin "chip" and serve with the remaining sauce on the side.
CHUCK'S EASY POACHED SALMON
This is adapted from my father in law's recipe for poached salmon- it is absolutely simple, very low cal, and tastes great cold or warm. We like it cold with an aioli or a creamy dill sauce.
Provided by Miraklegirl
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place lemon slices, dill and ginger in a foil pan that has been sprayed with cooking spray.
- Place salmon on top.
- Add wine and then fill pan with water until the fish is completely covered.
- Cover with foil and poke knife holes all over the foil to allow steam to escape.
- Put in oven at 350 for approximately 25 minutes (cooking time depends on thickness of filet- if the fish flakes easily with a fork, then it's ready).
Nutrition Facts : Calories 146.5, Fat 2.8, SaturatedFat 0.5, Cholesterol 41.3, Sodium 57.1, Carbohydrate 4.4, Fiber 1.3, Sugar 0.6, Protein 16.2
POACHED SALMON
Make and share this Poached Salmon recipe from Food.com.
Provided by BaconTastesGood
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put water in a poaching dish or pan -- add enough to partially cover the salmon.
- Add lemon juice, black peppercorns, and salt, then mix.
- Bring to boil, reduce to simmer, and add salmon.
- Cover and cook for 10 minutes.
- Remove salmon and drain.
Nutrition Facts : Calories 406.2, Fat 14, SaturatedFat 2.6, Cholesterol 146.3, Sodium 3727.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 65.3
POACHED SALMON
Fish and especially salmon is one of my husband's favorite meals. This recipe is so quick and easy to prepare.
Provided by SueVM
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place in a large skillet the carrot, onion, sliced celery, lemon slices, parsley and bay leaves.
- Add the fish, water, salt and pepper to taste, the wine and the lemon juice. Bring the water to a boil, uncovered.
- Turn heat down to a simmer and let fish cook for 5 minutes.
- Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon should be perfectly done.
Nutrition Facts : Calories 344.9, Fat 7.6, SaturatedFat 1.4, Cholesterol 77.4, Sodium 171.1, Carbohydrate 11.4, Fiber 2, Sugar 4.9, Protein 35.5
SWEDISH MUSTARD SAUCE FOR COLD POACHED SALMON
Make and share this Swedish Mustard Sauce for Cold Poached Salmon recipe from Food.com.
Provided by luvcookn
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix the mustard, sugar, and vinegar in a bowl.
- Beat in the oil a little at a time until well blended.
- The sauce will thicken rapidly and must be stirred vigorously.
- Finally, add the sour cream and plenty of finely chopped dill.
- Serve on the side with cold salmon.
Nutrition Facts : Calories 941.8, Fat 97, SaturatedFat 20.6, Cholesterol 31.7, Sodium 376.8, Carbohydrate 18.1, Fiber 1, Sugar 13.6, Protein 3.5
DIABETIC, LOW-FAT FISH STEAKS WITH MUSHROOM SAUCE
Make and share this Diabetic, Low-fat Fish Steaks with Mushroom Sauce recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw fish, if frozen.
- Arrange fish steaks in an 8x8x2-inch baking dish.
- Cover with vented clear plastic wrap.
- Cook on 100% power (high) for 4 to 8 minutes or till fish flakes easily when tested with a fork.
- Keep warm while preparing sauce.
- In a 2-cup measure stir together cornstarch, bouillon granules, and salt.
- Stir in milk all at once.
- Cook, uncovered, on high for 1 1/2 to 3 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds.
- Stir in mushrooms and carrot.
- Cook for 30 to 60 seconds more or till heated through.
- Stir in lemon peel.
- Serve over fish steaks.
- Sprinkle with parsley.
Nutrition Facts : Calories 132.1, Fat 1.7, SaturatedFat 0.4, Cholesterol 56.3, Sodium 319.6, Carbohydrate 4.9, Fiber 0.6, Sugar 1, Protein 23.4
SIMPLE AND HEALTHY POACHED SALMON
Delicious poached salmon with no added oils. Serve with steamed veggies or topped with salsa and a green salad on the side. This method of poaching salmon is from a book of recipes by David Herbert who writes for the 'Weekend Australian' newspaper.
Provided by Jubes
Categories Australian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Lay each salmon fillet onto a piece of aluminum foil skin-side down. Add salt and freshly ground black pepper.
- Wrap each fillet tightly in the foil. Be sure to make an airtight seal. I fold the foil lengthwise and continue to fold along the seam until the fish is firmly wrapped. Fold/roll in each remaining end until the fish is fully enclosed.
- Place the wrapped salmon fillets into a large saucepan and cover completely with cold water. Bring to the boil over a medium heat. Reduce heat and simmer gently for 3 minutes.
- Remove the parcels from the saucepan. Carefully open each parcel and remove the skin from the fish.
- Serve the salmon topped with your choice of toppings such as salsa, pesto, mango salsa, chunky tomato. Serve with a salad or steamed veges.
COLD POACHED SALMON WITH DILL MUSTARD SAUCE
The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.
Provided by Nigella Lawson
Categories seafood, main course
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
- To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
- To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
- Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.
MICROWAVE DIABETIC FISH WITH COOL CUCUMBER SAUCE
Make and share this Microwave Diabetic Fish with Cool Cucumber Sauce recipe from Food.com.
Provided by Dancer
Categories Very Low Carbs
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw fish, if frozen.
- Turn under any thin edges of fish.
- In a 12 x 7½ x 2-inch baking dish (use an 8x8x2-inch baking dish for low-wattage ovens) arrange fish fillets with thicker portions toward outer edges of the dish.
- Cover dish with vented clear plastic wrap.
- Cook on 100% power (high) for 4 to 7 minutes or till fish flakes easily when tested with a fork, giving dish a half-turn after 3 minutes.
- Meanwhile, for sauce, in a small bowl stir together cucumber, mayonnaise, yogurt, and mustard.
- Serve with fish.
Nutrition Facts : Calories 151.2, Fat 3.6, SaturatedFat 0.7, Cholesterol 65.4, Sodium 174.8, Carbohydrate 1.6, Fiber 0.1, Sugar 1, Protein 26.4
DIABETIC, LOW-FAT BAKED STUFFED PORTOBELLO CAPS
Make and share this Diabetic, Low-Fat Baked Stuffed Portobello Caps recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine oil and garlic in a small skillet.
- Cook over very low heat until soft and aromatic, not browned.
- Add red pepper flakes and remove from heat.
- Hold mushroom upright and tap to dislodge dirt.
- Clean with a soft brush.
- Gently cut the stem flush with the cap, reserving the stem.
- Paint the caps sparingly with about 1/2 the oil mixture outside then inside.
- Set gill-side up on a baking sheet.
- Sprinkle with 1/2 tsp.
- of the salt.
- With a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl.
- Stir in diced red pepper, parsley and thyme.
- Add remaining oil mixture and remaining 1/2 tsp.
- salt and pepper.
- Let stand until somewhat juicy, about 1 hour, tossing occasionally.
- Set rack in upper third of oven and preheat to 450 degrees.
- Divide the stuffing among the caps, spreading evenly.
- Bake until tender throughout, 10 to 15 minutes.
- Transfer to a warm platter and garnish with arugula.
- Serve hot.
Nutrition Facts : Calories 66, Fat 4.7, SaturatedFat 0.7, Sodium 393.4, Carbohydrate 5.3, Fiber 1.6, Sugar 2, Protein 2.3
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