POACHED SALMON WITH TZATZIKI SAUCE
EatSimpleFood.com Salmon Poached in white wine and lemons and served with a refreshing cucumber yogurt sauce. This is a light dish / recipe that is served cold.
Provided by beckie
Categories Main Dish
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Cook the salmon. Bring white wine, bay leaves, lemon slices, and water to a simmer in a deep and wide cooking pan. Add the salmon (skin side down) and cook covered for ~5-7 minutes, or until desired doneness. The salmon should be covered in liquid, so add more water if needed.
- You are not serving this right away and want it to be cold/room temperature when you do. The salmon will continue to cook as it cools down so you can take it out before it's completely done if you're comfortable with that. Place on a plate and put in the refrigerator.
- Serve poached salmon with tzatziki sauce and add salt to taste. Happy Eating! Beckie
Nutrition Facts : Calories 328 calories, Sugar 6.4 g, Sodium 546.4 mg, Fat 12.1 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 12.8 g, Fiber 2.3 g, Protein 43.4 g, Cholesterol 89.6 mg
POACHED SALMON II
This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.
Provided by lor
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
- Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
- Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g
POACHED SALMON WITH LEMON MINT TZATZIKI
Flaky, buttery, cool poached salmon is perfect for a warm weather dinner party. A large fillet makes an elegant presentation, and it can be prepared ahead of time. The memon mint tzatziki balances the salmon's richness with a refreshing lightness.
Provided by dkam1719
Categories Brunch
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Salmon:.
- Put the wine, water, bay leaves, parsley and one of the sliced lemons in a large skillet and bring to a simmer. Add the salmon skin side down. Add more water if necessary to cover the fillet. Cover the skillet and simmer over low heat until the fish is just cooked through, about 10 minutes per inch thickness. With two large spatulas carefully transfer the fish to a plate, cover it and let it cool. Transfer to the refrigerator to chill completely- about 3 hours.
- Once chilled, remove the skin from the salmon. Uncover the fish, place a clean plate or baking sheet on top and flip the two over to the fish is skin side up on the clean plate. Peel the skin from the fillet and scrape away any discolored flesh. Flip the fish again right side up onto a serving plate. Garnish with the scallion greens and the remaining lemon slices.
- Sauce:.
- If using regualr yogurt spoon it into a strainer lined with a paper towel or coffee filter and set over a bowl. Let is drain and thicken for 30 minutes. Coarsely grate the cucumber. Drain it well in another strainer for a minute or two pressing out as much liquid as possible.
- In a meduim bowl stir together the drained or Greek yogurt, the grated cucumber oil, lemon juice and zest, garlic and mint. Season with salt and pepper.
- Sauce will keep 3 days in airtight container in fridge.
Nutrition Facts : Calories 283.6, Fat 6.2, SaturatedFat 1, Cholesterol 79.6, Sodium 142.6, Carbohydrate 10.5, Fiber 2, Sugar 4.4, Protein 33.3
PAN-FRIED SALMON WITH GREEN GODDESS TZATZIKI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.
- Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
- For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
- Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.
Nutrition Facts : Calories 472 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 540 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 51 grams, Sugar 4 grams
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