POACHED SALMON WITH CURRIED YOGURT SAUCE
With a little advance preparation, the components for this healthy meal can be stored in the fridge and then assembled and served within minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a large skillet with a tight-fitting lid, pour 1/2 inch water; bring to a boil, and season generously with salt. Add green beans and carrots. Return water to a simmer, cover skillet, and steam until vegetables are crisp-tender, 4 to 6 minutes. Transfer to a colander; rinse with cold water to stop the cooking process.
- Rinse skillet with cold water to cool it down. Place salmon in skillet, and add cold water to cover; season with salt. Bring water to a boil over high heat; cover skillet, and remove from heat. Set aside until salmon is opaque throughout, about 20 minutes. Remove from skillet, and let cool.
- In a small bowl, stir together yogurt, curry powder, and cilantro; season with salt and pepper.
- Break salmon into large pieces; serve with vegetables and yogurt sauce. Garnish with cilantro, if desired.
Nutrition Facts : Calories 344 g, Fat 12 g, Fiber 5 g, Protein 39 g
SALMON WITH YOGURT-CURRY SAUCE
With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything. Here I cook it with a yogurt sauce that contains just chopped cucumber and spices. If you use farmed salmon and a nonstick skillet, you won't even need to add any fat. That's because farmed salmon is so high in fat (fattier than wild salmon, and it's the beneficial omega-3 type, too) that it's difficult to overcook. This is not to say you can put it on the stove and walk away, but that precision is a goal rather than a necessity. Even if you like your fish cooked through, the result will be a piece of meat that still has a fair amount of moisture in it.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
- If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
- Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
- After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 746 milligrams, Sugar 5 grams, TransFat 0 grams
CURRIED SCALLOPS WITH CUCUMBER SAUCE AND SALMON PEARLS
Steps:
- With a paring knife, remove the skin from the outside of the cucumber. Coarsely chop the skin. Discard the remaining cucumber or reserve for another use. In a blender, puree the cucumber, parsley, and vinegar and season with salt and pepper. Add the egg yolks and sugar and blend for 30 seconds to combine. With the blender running, add the oils in a slow steady stream to form an emulsion. Season, to taste. Refrigerate until ready to use.
- Season the scallops with salt and pepper and set aside. Place the curry powder in a small saute pan and heat over medium heat, stirring constantly. Cook for 30 seconds or just until you can really smell the curry. Immediately remove from the pan and place in a shallow bowl or plate. Add the flour and mix well. Dredge the scallops in the curry mixture, shaking off any excess. Set aside on a clean plate.
- Heat a large saute pan over high heat. When the pan is hot, add the peanut oil and heat just to smoking. Add the scallops and saute for 30 seconds. Turn the scallops and add the butter and saute for an additional 30 seconds on the second side. Remove from the pan to a paper towel-lined plate.
- Place a small pile of watercress on 6 plates. Top the watercress with a scallop shell. Place some sauce in each scallop shell. Top with 1 scallop. Garnish with 1 tablespoon salmon caviar and chive flowers.
POACHED SALMON WITH CUCUMBER SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
- Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
- Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.
QUICK POACHED SALMON WITH DILL MUSTARD SAUCE
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
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
POACHED SALMON WITH LEMON DILL YOGURT SAUCE
Make and share this Poached Salmon With Lemon Dill Yogurt Sauce recipe from Food.com.
Provided by Ambervim
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat wine, water, lemon, dill and peppercorns on medium heat in a sauté pan until close to boiling.
- Reduce heat to a bare simmer. Using a spatula, place salmon fillets in liquid a single layer. Cover and simmer for 10 minutes, or until fish flake easily with a fork.
- Chill salmon in the refrigerator. While salmon is chilling, combine yogurt, lemon juice, mustard and dill in a small bowl.
- Serve salmon with sauce.
Nutrition Facts : Calories 165.2, Fat 7.5, SaturatedFat 0.5, Sodium 2124.8, Carbohydrate 12.3, Fiber 6.4, Sugar 2.4, Protein 8.3
POACHED SALMON WITH CUCUMBER-DILL SAUCE
From "The South Beach Diet" copyright 2003. (Save 2 fillets to use in Poached Salmon Spinach Salad for tomorrow's lunch.)
Provided by WendyMaq
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
- Reduce heat and simmer for 10 minutes.
- Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
- To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
- To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.
Nutrition Facts : Calories 222.3, Fat 4.2, SaturatedFat 0.8, Cholesterol 59.9, Sodium 147.8, Carbohydrate 7.7, Fiber 1, Sugar 3.1, Protein 24.2
PAN-FRIED SALMON IN CURRY CREAM SAUCE
This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.
Provided by heidi_k
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 3.2 g, Cholesterol 130.2 mg, Fat 26 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 14.7 g, Sodium 152.3 mg, Sugar 0.2 g
POACHED SALMON WITH DILL SAUCE
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
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.
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- In a blender, combine all of the ingredients and season with salt. Puree the yogurt sauce until it is smooth. Transfer the sauce to a bowl and refrigerate.
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