Poached Salmon With Lemon Balsamic Green Beans Food

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POACHED SALMON WITH GREEN HERB SAUCE



Poached Salmon With Green Herb Sauce image

This is a little more work than the normal way I make salmon -- with lemon and old bay under the broiler -- but it is well worth the extra effort! I love to take the salmon cold to work for lunch with a salad! All that protein gives me the extra boost to make it through the afternoon sleepies where I CRAVE carbs like it is going out of style! From goodcooking with Chef John V. AuTHORS NOTE: The method of cooking called "poaching" can be applied to fish, shellfish, chicken, meats, vegetables and fruits. It is a shallow method of cooking where the food item is simmered in a flavored broth with the addition of very little or no fat. It is healthier than sautéing, has a delicate flavor and may be served hot or cold. It is a perfect summer method because you can cook your item without getting the kitchen all heated up. You can also cook items days in advance and then eat them chilled with various salad ingredients if you like. Additional accompaniments of mashed potatoes topped with chopped chives and crisp cooked green beans makes a nice accompaniment. Extra lemon juice isn't needed because it is already in the sauce.

Provided by SarahBeth

Categories     < 30 Mins

Time 25m

Yield 2 salmon fillets, 2 serving(s)

Number Of Ingredients 23

1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped shallot
1 quart water
1/2 cup dry white wine
2 tablespoons white vinegar
2 slices lemons
2 parsley stems
2 teaspoons salt
8 peppercorns, whole not crushed
1 bay leaf, small, about the size of a nickel
1 teaspoon butter, softened
2 salmon fillets, center cut, skinless and boneless (about 7 ounces each)
1 tablespoon basil leaves
1 tablespoon fresh chives
1 tablespoon scallion, chopped
1 tablespoon tarragon
2 tablespoons spinach leaves
4 tablespoons scallions, chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon sugar

Steps:

  • (For the Poaching liquid, use the first 12 items listed above).
  • (For the sauce use the remaining ingredients except for the salmon)
  • DIRECTIONS
  • Salmon.
  • In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
  • Butter the bottom of a casserole dish in which you will poach the salmon.
  • Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
  • Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
  • Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
  • Two tablespoons of sauce per portion of salmon is a good amount.
  • SAUCE.
  • Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.

GLAZED SALMON WITH GREEN BEANS



Glazed Salmon With Green Beans image

Make and share this Glazed Salmon With Green Beans recipe from Food.com.

Provided by threeovens

Categories     Healthy

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup long grain white rice, cooked according to package directions and kept warm
1 tablespoon olive oil
1/4 cup water
3/4 lb green beans, trimmed
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
kosher salt
fresh ground black pepper
1/4 cup light brown sugar
1 teaspoon balsamic vinegar
1/2 teaspoon olive oil
24 ounces salmon fillets (skinless)
lemon wedge, for serving

Steps:

  • Heat 1 tablespoon of oil in a large skillet over medium high heat; add green beans, shallots, garlic, season with salt and pepper, and cook, tossing occasionally, until crisp tender, 2 to 4 minutes.
  • Add 1/4 cup water, cover, and continue cooking until the beans are tender and the water has evaporated, 3 to 4 minutes.
  • Heat the broiler; line rimmed baking sheet with aluminum foil.
  • In a small bowl, combine brown sugar, vinegar, and 1/2 teaspoon of oil; season with salt.
  • Place salmon on baking sheet and broil for 5 minute; spoon brown sugar mixture over and broil, basting a couple of times, until salmon is cooked through, 2 to 4 minutes more.

POACHED SALMON WITH SWEET ONIONS AND BALSAMIC VINAIGRETTE



Poached Salmon With Sweet Onions and Balsamic Vinaigrette image

Make and share this Poached Salmon With Sweet Onions and Balsamic Vinaigrette recipe from Food.com.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup white wine
1 cup water
1 teaspoon black peppercorns
1 bay leaf
4 slices fresh lemon
1 large sweet onion (peeled, and cut into 4 slices crosswise, ends discarded)
4 salmon steaks (4 ounces each)
1 teaspoon fresh lemon juice
1 teaspoon balsamic vinegar
2 teaspoons olive oil
lemon wedge (to garnish) (optional)

Steps:

  • In a fish poacher or heavy skillet, bring wine, water, peppercorn, bay leaf, and lemon slices to a boil.
  • Reduce heat to simmer, add onion slices and salmon steaks.
  • Cover and simmer until onions are tender and salmon flakes when prodded with a fork, 12 to 15 minutes.
  • Transfer onion slices and salmon steaks to a heated serving platter.
  • In a small cup, whisk lemon juice, balsamic vinegar, and olive oil with a fork until well blended.
  • Drizzle over onions slices and salmon.
  • If using, garnish with lemon wedges. Serve at once.

Nutrition Facts : Calories 294.4, Fat 15.7, SaturatedFat 3.4, Cholesterol 55, Sodium 65.7, Carbohydrate 5.8, Fiber 0.8, Sugar 2.4, Protein 21

PAN SEARED SALMON WITH CITRUS VINEGAR GLAZE AND GREEN BEANS



Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 10

4 (6 ounce) portions salmon fillets
Extra-virgin olive oil, for brushing fish
Salt and pepper
1/2 cup dry white wine
1/2 cup balsamic vinegar
2 tablespoons orange juice, a splash
2 teaspoons lemon juice
2 tablespoons brown sugar
1 pound green beans, trimmed
Orange slices or lemon rind

Steps:

  • Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
  • While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper.
  • In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.
  • Drizzle glaze over salmon fillets and serve with citrus green beans.

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