Poached Salmon With Coriander Sauce Food

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PAN-POACHED ALASKAN SALMON PICCATA



Pan-Poached Alaskan Salmon Piccata image

This is a delicious, creative way to serve salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables.

Provided by Ann

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 2

Number Of Ingredients 8

½ cup water
2 tablespoons lemon juice
⅛ teaspoon chicken bouillon granules
2 (4 ounce) fillets salmon
1 tablespoon butter
2 tablespoons capers
ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
  • Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 1.8 g, Cholesterol 81.3 mg, Fat 18 g, Fiber 0.4 g, Protein 22.7 g, SaturatedFat 6.1 g, Sodium 366.9 mg, Sugar 0.4 g

POACHED SALMON RECIPE



Poached Salmon Recipe image

Poached salmon is wonderfully moist and delicate. Poach it in white wine or simply in water, then serve it warm with hollandaise sauce or cold with tartar sauce.

Provided by Vered DeLeeuw

Categories     Main Course

Time 20m

Number Of Ingredients 6

1 cup dry white wine
1 bunch dill weed
2 (6 oz) wild salmon fillets (skin-on, pin bones removed with tweezers)
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Steps:

  • Pour the wine into a 12-inch lidded skillet. Bring to a simmer over medium heat.
  • Place the dill weed in the skillet, reserving a few sprigs for garnish. Place the salmon fillets on top of the dill, skin side down. Sprinkle the salmon with kosher salt, black pepper, and garlic powder.
  • Cover the pan tightly with the lid (or with foil).
  • Poach the salmon until no longer raw in the thickest part, 5-10 minutes, depending on its thickness. It should reach an internal temperature of 145°F.
  • Serve the salmon immediately (with hollandaise sauce if you wish), or chill for at least 2 hours and serve cold, with mayonnaise or tartar sauce.

Nutrition Facts : Calories 285 kcal, Protein 32 g, Fat 14 g, SaturatedFat 2 g, Sodium 360 mg, ServingSize 1 fillet

POACHED SALMON



Poached Salmon image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

3 cups vegetable stock
1 cup dry white wine, such as Sauvignon Blanc
2 sprigs fresh thyme
2 cloves garlic, smashed
1 shallot, sliced
1 lemon, zested
Two 6-ounce pieces skin-on salmon
Kosher salt and freshly ground black pepper
Arugula salad, for serving
Lemon slices, for serving
Olive oil, for drizzling

Steps:

  • Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
  • Serve with an arugula salad, lemon slices and olive oil drizzled on top.

POACHED SALMON IN COCONUT LIME SAUCE



Poached Salmon in Coconut Lime Sauce image

Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry - except it's super quick and easy to make! Even though the salmon is poached, it's well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.

Provided by Nagi

Categories     Mains

Time 25m

Number Of Ingredients 17

4 salmon fillets (, 180g/6oz each preferably skinless (Note 1))
Salt and pepper
2 tbsp oil (, separated)
2 garlic cloves (, finely grated)
2 tsp ginger (, finely grated)
1 lemongrass (, peeled, finely grated (Note 2))
1 tbsp brown sugar
1 tsp chilli garlic paste (or other chilli paste, adjust to taste (Note 3))
400 g/14oz coconut milk ((Note 2))
1 tbsp fish sauce ((or soy sauce))
2 tsp lime zest ((1 lime))
Lime juice (, to taste)
Fresh coriander/cilantro leaves (, finely chopped (recommended))
Finely sliced large red chillies ((optional))
Vermicelli noodles OR (, soaked per packet, or rice)
Steamed jasmine rice
Steamed Asian greens

Steps:

  • Sprinkle both sides of salmon with salt and pepper.
  • Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
  • Turn heat down to medium low and allow skillet to cool.
  • Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
  • Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
  • Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
  • Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
  • Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
  • Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
  • Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

Nutrition Facts : Calories 502 kcal, Carbohydrate 9 g, Protein 32 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 82 mg, Sodium 435 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

TRADITIONAL POACHED SALMON



Traditional Poached Salmon image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon olive oil
Four 4- to 6-ounce fillets salmon
Sea salt and white pepper
2 lemons, 1 halved and 1 cut into wedges
1 bottle dry white wine, such as pinot grigio
Fresh parsley, for garnish

Steps:

  • Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
  • Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
  • Serve garnished with the lemon wedges and parsley.

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE



Quick Poached Salmon with Dill Mustard Sauce image

This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.

Provided by Karena

Categories     Seafood     Fish     Salmon

Time 30m

Yield 4

Number Of Ingredients 9

½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

Steps:

  • In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
  • In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g

SPICED SALMON WITH CORIANDER MASH



Spiced salmon with coriander mash image

Infuse your salmon with warm, spicy flavours - the sauce goes well with lamb chops, too

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

1kg potato , peeled and cut into chunks
2 tsp tikka paste or tandoori paste
200g tub Greek yogurt
4 salmon fillets
25g butter
½ tsp dried chilli flakes
1pack fresh coriander , chopped (a large handful)
4 tbsp or so milk
grilled tomatoes to serve

Steps:

  • Boil the potatoes for about 12 minutes until tender. Turn on the grill. Stir the spice paste into 4 tbsp of the yogurt and smear the mixture all over the salmon. Put the salmon in a large heatproof dish, skin side up, and grill for 10 minutes.
  • Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes, coriander and milk. Now mash the ingredients together, or better still use an electric hand whisk to beat the mash to a really creamy texture, adding extra milk if necessary. Pile on plates, top with the salmon and drizzle with the cooking juices. Serve with grilled tomatoes.

Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.51 milligram of sodium

CORIANDER-&-LEMON-CRUSTED SALMON WITH ASPARAGUS SALAD & POACHED EGG



Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg image

Crushed coriander seeds and lemon zest give this quick salmon recipe praiseworthy flavor that pairs beautifully with a shaved asparagus and poached egg salad. Served with a glass of white wine, this healthy recipe makes the ultimate lunch or light dinner.

Provided by Becky Selengut

Categories     Healthy Salad Recipes

Time 45m

Number Of Ingredients 14

1 tablespoon coriander seeds
1 teaspoon lemon zest
¾ teaspoon fine sea salt, divided
½ teaspoon crushed red pepper
1 pound wild salmon (see Tips), skin-on, cut into 4 portions
1 pound asparagus, trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh tarragon
¼ teaspoon ground pepper, plus more for garnish
8 cups water
1 tablespoon white vinegar
4 large eggs

Steps:

  • Position a rack in upper third of oven; preheat broiler to high. Coat a rimmed baking sheet with cooking spray.
  • Toast coriander in a small skillet over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Pulse the coriander, lemon zest, 1/2 teaspoon salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1 1/2 teaspoons per portion) and place the salmon on the prepared baking sheet.
  • Cut off asparagus tips and very thinly slice stalks on the diagonal. Toss the tips and slices with oil, lemon juice, mint, tarragon, pepper and the remaining 1/4 teaspoon salt. Let stand while you cook the salmon and eggs.
  • Bring water and vinegar to a boil in a large saucepan.
  • Meanwhile, broil the salmon until just cooked through, 3 to 6 minutes, depending on thickness (see Tips). Tent with foil to keep warm.
  • Reduce the boiling water to a bare simmer. Gently stir in a circle so the water is swirling around the pot. Crack eggs, one at a time, into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
  • To serve, divide the asparagus salad and salmon among 4 plates. Make a nest in each salad and top with a poached egg.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 4.2 g, Cholesterol 239 mg, Fat 16.3 g, Fiber 1.9 g, Protein 30.5 g, SaturatedFat 3.6 g, Sodium 360.1 mg, Sugar 1 g

COLD POACHED SALMON WITH GREEN CORIANDER MAYONNAISE



Cold Poached Salmon With Green Coriander Mayonnaise image

Provided by Marian Burros

Categories     dinner, project, main course

Time 25m

Yield 10 servings

Number Of Ingredients 4

2 pounds salmon fillets
1/2 bottle dry white wine
2 to 3 cups fish stock
Green coriander mayonnaise (see recipe)

Steps:

  • If you do not have a fish poacher or large pan, cut the salmon into 2 or 3 pieces, and place in a pan large enough to hold the pieces without folding. Pour in the wine and stock, adding water if necessary to cover the fish. Place parchment or a double thickness of wax paper on top of the fish. Cover, and bring to a boil. Reduce to a simmer, and cook according to the Canadian rule: measure the fish at its thickest point, and cook 8 minutes to the inch.
  • Remove from the heat, uncover, and allow the fish to cool in the liquid. Remove the fish, discard the skin, then cover the fish with plastic wrap, and chill, overnight if desired. Serve with green coriander mayonnaise.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 147 milligrams, Sugar 0 grams

POACHED SALMON WITH DILL SAUCE



Poached Salmon with Dill Sauce image

Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 cups water
1 cup white wine or reduced-sodium chicken broth
1 medium onion, chopped
1/4 cup chopped celery
4 salmon fillets (4 ounces each)
SAUCE:
1/4 cup reduced-fat sour cream
1/4 cup plain yogurt
2 teaspoons snipped fresh dill
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce

Steps:

  • In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

QUICK POACHED SALMON WITH CUCUMBER SAUCE



Quick Poached Salmon with Cucumber Sauce image

There's no reason to shy away from cooking fish at home with a recipe as effortless as this one. Besides basil, try using dill, fennel or coriander in the herby sauce. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1 cup water
1/2 cup dry white wine or chicken broth
1 small onion, sliced
2 sprigs fresh parsley
1/4 teaspoon salt
5 peppercorns
4 salmon fillets (6 ounces each)
SAUCE:
1/2 cup sour cream
1/3 cup chopped seeded peeled cucumber
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon dried basil

Steps:

  • In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.

Nutrition Facts : Calories 361 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

OVEN-POACHED SALMON STEAKS WITH MUSTARD DILL SAUCE



Oven-Poached Salmon Steaks with Mustard Dill Sauce image

Categories     Mustard     Poach     Salmon     Dill     Gourmet

Yield Serves 12

Number Of Ingredients 11

1 1/2 cups dry white wine
1/4 cup sugar
1 teaspoon peppercorns
1 1/2 teaspoons coriander seeds
1 teaspoon mustard seeds
1 1/2 teaspoons salt
1 onion, sliced
ten 1-inch-thick salmon steaks
Mustard Dill Sauce
dill sprigs for garnish
1 lemon slice for garnish

Steps:

  • In a saucepan combine the wine, 1 1/2 cups water, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and the onion, simmer the mixture for 15 minutes, and let cool to room temperature. Halve the salmon steaks with sharp knife, discarding as many bones as possible, and re-form the steaks. Arrange the steaks in 2 buttered shallow baking pans, ladle the wine mixture around them, and poach the steaks, covered with a buttered piece of foil, on the upper and lower racks of a preheated 375°F. oven, switching the positions of the pans after 15 minutes, for 30 minutes. Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.
  • Separate the salmon steaks into halves, brush them with some of the poaching liquid, and arrange them on a platter. Garnish the salmon with dill sprigs and the lemon slice and serve it with the sauce.

POACHED SALMON WITH CORIANDER SAUCE



Poached Salmon With Coriander Sauce image

Don't Like Salmon...Try this anyways, you may be surprised. I know I was. I don't really care for salmon but my hubby loves it so I figured I'd give it a try. Don't be intimidated by all the steps either it isn't as bad as it sounds. I got thias from a Freshwater Fish Cookbook from Walmart and I can't wait to make it again.

Provided by Gail2293

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 onion, sliced
1 carrot, sliced
1 tablespoon dried basil
2 bay leaves
1 cup minced fresh parsley
4 garlic cloves
1 1/2 teaspoons peppercorns
1 teaspoon salt
3 tablespoons red wine vinegar
1 (2 1/2 lb) whole salmon or 2 1/2 lbs salmon fillets
1 (8 ounce) can chicken broth, about 2 cups
3 tablespoons butter
3 tablespoons flour
1/2 cup salmon liquid, reserved and cooled at room temperature
1 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup milk

Steps:

  • Cooking the fish.
  • In a fish poacher or roaster large enough to lay salmon in pan, combine all ingredients except the fish. Add can of broth. Then add enough water to the pan to cover the thickness of the fish, then remove fish. Bring the mixture to a boil, reduce heat and simmer 15 minutes.
  • Place the fish in the pan and set your timer once the water returns to a simmer. Do not boil the fish-- it will break up. Allow 10 minutes for each 1 inch of thickness for frsh fish. Lift the salmon from the cooking liquid, and serve hot with coriander sauce. (reserve 1/2 cup poaching liquid for the sauce).
  • Cooking the Sauce.
  • Melt butter on medium heat in small saucepan, add flour, and cook until well mixed. Add reserved poaching liquid and stir until smooth. Gradually add the milk, and continue cooking till the sauce is thick. Add the salt, pepper, and coriander5, and stir to blend.
  • TIPS.
  • While fish poaches it is important to keep water just below a bubbling boil. A bubbling boil will cause the fish to break apart, and alter cooking time. The other important thing is to take the fish out of the cooking liquid as soon as fish is done. Do not let fish cool in pot; it will be over done and tough.

Nutrition Facts : Calories 771.1, Fat 49.7, SaturatedFat 15.7, Cholesterol 187.4, Sodium 1208.9, Carbohydrate 14.8, Fiber 2.3, Sugar 2.3, Protein 63.2

POACHED SALMON WITH CHAMPAGNE SAUCE



Poached Salmon with Champagne Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 large shallot, finely chopped
1 (750-ml) bottle brut Champagne
2 teaspoons lemon juice
2 sprigs fresh parsley, plus more for garnish
1 1/2 pounds salmon fillets
1/2 cup heavy cream
1 tablespoon white sauce mix
Lemon slices, for garnish
1 (8-ounce) bag arugala
1 pint grape tomatoes, halved
1 (4-ounce) can corn, 1/2 cup
3 tablespoons olive oil and vinegar dressing
Shaved Parmesan, for garnish

Steps:

  • In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.
  • Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.
  • Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.
  • Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.
  • Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.
  • For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.

POACHED SALMON WITH LEMON-CAPER HERB SAUCE



Poached Salmon with Lemon-Caper Herb Sauce image

Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats and oils.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

2 carrots, cut into 1/4-inch rounds
1 leek, trimmed, well washed, cut into 1/4-inch rounds
1 lemon, cut into 1/4-inch rounds
4 sprigs fresh thyme
10 sprigs fresh flat-leaf parsley
1 dried bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole coriander
2 tablespoons coarse salt
1 cup dry white wine
4 6- to 8-ounce salmon steaks
Lemon Caper Herb Sauce
Watercress and Cucumber Salad

Steps:

  • Combine carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 1/2 inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid or a parchment paper round trimmed to fit, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature. Serve with Lemon-Caper Herb Sauce and Watercress-Cucumber Salad, if desired.

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Servings 4
Category Main Course


POACHED SALMON WITH CUCUMBER DILL SAUCE - KETO KARMA
Start by making the cucumber dill sauce. Place all of the ingredients in a bowl and mix well to combine. Next, add the wine, water, shallot, garlic, dill, and parsley to a large saucepan (with a fitted lid). Bring the liquid to a simmer over medium heat. Cover and cook the salmon for 5-10 minutes, depending on the thickness of your fish.
From ketokarma.com
5/5 (1)
Calories 426 per serving
Servings 4


10 BEST POACHED SALMON WITH CREAM SAUCE RECIPES | YUMMLY
Poached Salmon with Cream Sauce Recipes 3,145 Recipes. Last updated Feb 05, 2022. This search takes into account your taste preferences. 3,145 suggested recipes. Port and Peppercorn Cream Sauce Pork. shallots, dried thyme leaves, heavy cream, black pepper, port wine and 3 more. Calypso Grilled Pineapple & Ice Cream Sauce McCormick. dark rum, unsalted butter, …
From yummly.com


SALMON RECIPES - BBC GOOD FOOD
Poached, smoked, pan fried, roasted or grilled, make the most of this delicate, omega-rich fish. Our recipes include salmon fillets, salads, parcels and tacos. Advertisement. Load previous. Showing items 1 to 24 of 90.
From bbcgoodfood.com


POACHED EGGS WITH SMOKED SALMON AND CORIANDER SAUCE - HALF ...
Recipes; About; Navigation Menu: Social Icons. Search. Poached Eggs with Smoked Salmon and Coriander sauce. 16/02/2021 by Marie Leave a Comment. Jump to Recipe Print Recipe. Celebrate the weekend with this breakfast favourite of poached eggs on top of smoked salmon and a drizzle of fresh coriander sauce, which gives a fresh herby flavour to …
From halfacoconut.com


POACHED SALMON WITH CUCUMBER YOGURT SAUCE - COOKS.COM
Home > Recipes > Low Fat > Poached Salmon with Cucumber Yogurt Sauce. Printer-friendly version. POACHED SALMON WITH CUCUMBER YOGURT SAUCE : 1 bay leaf 8 coriander seeds 8 whole black peppercorns 1/2 sliced lemons 1 sm. onion, sliced 4 salmon steaks 1 c. low or nonfat yogurt 1 med. cucumber, seeded and chopped 2 green onions, chopped 1 tsp. …
From cooks.com


RECIPES FROM THE GRAPEVINE COTTAGE
Poached Salmon Ingredients: 4 salmon filets, 1/2 pounds each 1/2 bottle of white wine 2-3 cups of fish stock (see note) Green Coriander Mayonnaise (see below) Preparation: 1. Wrap fish filets individually in parchment paper tucking thin edge of salmon under so thickness is uniform. Put liquid in pan, then fish filets and bring to simmer and ...
From grapevinecottage.com


SALMON RECIPES - BBC FOOD
A simple salmon pasta that’s ready in under 15 minutes. This recipe makes two generous servings or three lighter meals. It’s also very easy to double up. …
From bbc.co.uk


POACHED SALMON RECIPE WITH GINGER & PEANUTS - CHEF MIKE WARD
- 1/2 cup finely chopped coriander - 4 Tbsp raw peanuts (roasted is fine too) Dressing - 2 Tbsp soy sauce - 2 Tbsp sesame oil - 1 tsp. minced ginger Poaching liquid In a pan add a half-inch of water, garlic, chili, 2 tbsp sliced ginger, salt/pepper. Bring broth to a gentle simmer. Add salmon, turn after 3 minutes (3 mins per side). When done ...
From chefmikeward.com


POACHED SALMON WITH CORIANDER SAUCE RECIPES
poached salmon with coriander sauce From worldbestfilletrecipes.blogspot.com Recipe. 1 cooking the fish. 2 in a fish poacher or roaster large enough to lay salmon in pan, combine all ingredients except the fish. add can of broth. then add enough water to the pan to cover the thickness of the fish, then remove fish. bring the mixture to a boil, reduce heat and simmer 15 …
From tfrecipes.com


SEARCH PAGE - FOOD NETWORK
For the poached salmon:1) Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep frying pan and bring to a simmer. 2) Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the pan and si . Prep Time. 10 mins. Cook Time. 8 mins. Serves. 6. Tenderstem Broccoli and Salmon Parcels With Spicy Moroccan Butter …
From foodnetwork.co.uk


POACHEDSALMONWITHCORIANDERSAUCE RECIPES
poached salmon with coriander sauce From worldbestfilletrecipes.blogspot.com Recipe. 1 cooking the fish. 2 in a fish poacher or roaster large enough to lay salmon in pan, combine all ingredients except the fish. add can of broth. then add enough water to the pan to cover the thickness of the fish, then remove fish. bring the mixture to a boil, reduce heat and simmer 15 …
From tfrecipes.com


FENNEL POACHED SALMON WITH CORIANDER - REEFTON DISTILLING CO.
Ingredients 2 Salmon fillet 500g new potatoes60ml Little Biddy Gin - ClassicHandful Coriander leaves200g butter (fridge cold and diced into 1cm cubes)1 fennel bulb1 leek200g brussels sprouts (the tender baby sprouts)1 brown onion1 lemon40ml white wine20ml creamMethod Boil the potatoes in salted water until just cooked. Halfway through pop the brussels sprouts in to par …
From reeftondistillingco.com


10 BEST POACHED SALMON WITH CREAM SAUCE RECIPES | YUMMLY
The Best Poached Salmon With Cream Sauce Recipes on Yummly | Port And Peppercorn Cream Sauce, Calypso Grilled Pineapple & Ice Cream Sauce, Tomato Cream Sauce
From yummly.com


POACHED SALMON WITH CORIANDER SAUCE
Poached Salmon With Coriander Sauce Total Time: 50 mins ... red wine vinegar ; 1 (2 1/2 lb) whole salmon or 2 1/2 lbs salmon fillets ; 1 (8 ounce) can chicken broth, about 2 cups ; 3 tablespoons butter ; 3 tablespoons flour ; 1/2 cup salmon liquid, reserved and cooled at room temperature ; 1 teaspoon ground coriander ; 1/4 teaspoon black pepper ; 1/4 teaspoon salt ; 1 …
From worldbestfilletrecipes.blogspot.com


POACHED SALMON WITH HERB SAUCE | SAQ.COM
Poached salmon with herb sauce . Preparation 10 minutes. Cooking time 15 minutes. ... 5 ml (1 tsp) fresh coriander, chopped; Salt and freshly ground black pepper; Preparation. In a cooking pot, melt the butter over low heat. Add the green onions. Simmer for a few minutes, stirring from time to time. Add the white wine. Reduce to half. Add the cream. Stir and cook gently for 5 …
From saq.com


SALMON WITH RED PEPPER AND CORIANDER SAUCE
poached salmon steaks in a red pepper and corriander sauce Add your review, photo or comments for Salmon with Red pepper and Coriander Sauce. Mediterranean Main Dish Fish and Shellfish Mediterranean Main Dish Fish and Shellfish
From bigoven.com


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