Poached Ginger Salmon Steaks Food

POACHED SALMON WITH GINGER AND CILANTRO

Steps:

• In a small non-reactive heavy-bottomed pan, place salmon, skin side down (keeping the skin on makes it easier to remove the salmon from the pan later). Top with 2 tablespoons of coarsely chopped cilantro, the ginger, garlic, wine, and water.
• Cover and simmer, allowing 8 minutes per inch of thickness, until cooked through (when salmon flakes easily with a fork).
• Serve the salmon with pan juices and garnish with remaining 2 tablespoons coarsely chopped cilantro. Side dishes of rice and steamed broccoli will make the colors pop.

ASIAN GINGER POACHED SALMON

Steps:

• Combine dressing ingredients in a medium size mixing bowl, whisk thoroughly and let stand until ready to use.
• In an 8-inch saucepan, fill 3/4 with water. Bring to a boil. Place 14 inches of plastic wrap on a flat surface. Add 1/2 cup each of yellow, red and orange peppers on plastic wrap. Add 1/4 cup of julienne slices of ginger on top of peppers. Put 1 tarragon sprig on top of ginger. Coat salmon fillet (front and back) with Sylvia?s Secret Herb Seasoning and place on top of veggies. Add 1 tablespoon of white wine and juice from 1/2 fresh lemon. Place tarragon sprig on top of salmon fillet and fold in plastic, tightly. Place plastic wrap in boiling water and let it poach for 15 minutes. Take your favorite choice of green leaf salad mix and place on plate. Place cooked salmon on salad mix. Spoon Asian salad dressing on top of salmon fillet. Add red onion, remaining peppers, sesame seeds and ginger, to garnish.

GINGER POACHED SALMON WITH LIME BASIL CREAM

Steps:

• Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid. Add 6 cups water, the squeezed lime halves, ginger, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavor; reduce heat to lowest setting, carefully slide salmon into the water, cover, and poach until fish is just cooked through, 5 to 7 minutes. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.
• Meanwhile, zest the remaining lime and add about 1/2 teaspoon zest to the bowl of a food processor; add the juice from half the lime to the bowl (should be about 1 teaspoon juice). Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste. Add the creme fraiche and puree until very smooth. Transfer to a serving bowl and refrigerate until ready to serve.
• To serve, plate the cold salmon with a drizzle of lime basil cream over the top.

POACHED GINGER SALMON STEAKS

Steps:

• In a 2-quart microwave-safe casserole with a lid combine the sliced gingerroot, the garlic, the lemon, the soy sauce, and the water and microwave the mixture, uncovered, at high power (100%) for 5 minutes. Add the salmon in one layer and sprinkle it with the minced gingerroot. Microwave the mixture, covered, at medium power (50%) for 5 minutes, or until the salmon just flakes, and transfer the salmon with a slotted spatula to 2 plates. In a bowl whisk together 2 tablespoons of the cooking liquid, the butter, the parsley, and salt and pepper to taste and spoon the sauce over the salmon.

POACHED SALMON WITH GREEN PEPPERCORN, GINGER AND ORANGE SAUCE

Steps:

• In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes.
• In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F oven for 20 to 25 minutes, or until it just flakes and is cooked through.
• Make the sauce while the salmon is poaching:.
• In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.
• Serve the salmon with the sauce.

POACHED SALMON WITH LIME AND GINGER SAUCE

Steps:

• Boil 1 inch of water in a large skillet.
• Place salmon in the pan; cover and poach gently until just cooked through.
• Meanwhile, boil the wine, lime juice and ginger in a small pot until it is reduced to about 1-2 TBS.
• Turn heat very low over the wine/lime/ginger and whisking constantly, slowly add the cold butter, 1 TBS at a time.
• Pour sauce over the salmon and serve.

GINGER SALMON STEAKS

Steps:

• Mix butter, soy sauce, garlic and ginger in a bowl.
• Heat oil in a nonstick skillet over medium high heat.
• Add salmon and dot with half the butter mixture.
• Cook about 5 minutes or until browned on one side.
• Turn, dot with remaining butter and cook another 4-5 minutes until salmon flakes easily.
• Garnish with lime slices.