HOT-SMOKED SALMON WITH PEAS AND A POACHED EGG
Any greens will do, but peas, beans and brussels sprouts are a great combo. The stunning wasabi-and-lime dressing is just a whisk away.
Provided by Jill Dupleix
Categories Breakfast/Brunch
Time 30m
Yield SERVES 4
Number Of Ingredients 14
Steps:
- Heat oven to 200C. Place fish on an oven tray lined with baking paper and cover lightly with foil. Arrange pancetta alongside and bake for 15 minutes, or until fish is just hot and pancetta is crisp. Whisk dressing ingredients together, season and set aside. Cook brussels sprouts and beans in simmering salted water for three minutes. Add peas and simmer for two minutes, then drain well and strew over four warm dinner plates. Roughly flake fish into bite-size chunks and arrange on top. Add poached egg and pancetta, season well and serve with dressing. To poach an egg Master the poaching of an egg and you'll win friends and amaze people. Fill a frying pan with water to 10 centimetres deep and bring to a simmer. Add one teaspoon of white vinegar. Break an egg into a small cup and slip it into the water, then repeat with remaining eggs. Simmer for 3½ to four minutes, spooning hot water over the eggs once or twice to set the tops. Remove with a slotted spoon, drain on a folded cloth, trim whites if necessary and serve.
CRUSHED PEAS WITH POACHED SALMON
This fresh update of English mushy peas gets its zesty zing from basil vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
Steps:
- Place salmon in a pot, and add leek, peppercorns, 2 teaspoons salt, and 4 cups water. Bring to just under a boil, reduce heat, and cook at a bare simmer until salmon is just cooked through, 3 to 5 minutes. Remove from water, and cover with parchment to keep moist.
- Puree sliced basil and lemon zest in a food processor. Add sugar and lemon juice, and pulse to combine to make vinaigrette. With machine running, add oil and season with salt.
- Bring a medium pot of water to a boil. Add 1 tablespoon salt and the peas. Reduce heat, and vigorously simmer until tender and bright green, about 4 minutes. Drain, and transfer to a bowl. Add 2 tablespoons basil vinaigrette, and crush with a potato masher. Season with salt and pepper, then add mint.
- Divide peas among 4 plates, and top with salmon. Drizzle with more vinaigrette, and garnish with basil sprigs.
POACHED SALMON
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.
PASTA WITH SALMON & PEAS
Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3
Provided by Caroline Hire - Food writer
Categories Dinner
Time 17m
Yield Makes enough for 2 adults + 2 children
Number Of Ingredients 8
Steps:
- Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
- Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
- Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
- Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium
POACHED WILD SALMON WITH PEAS AND MORELS
This simple yet luxurious preparation is delicious with fresh wild king salmon, though you can use any of your favorite salmon varieties.
Provided by Melissa Hamilton
Categories Milk/Cream Fish Mushroom Poach High Fiber Dinner Seafood Salmon Legume Pea White Wine Spring Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 servings
Number Of Ingredients 9
Steps:
- Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2". Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.
- Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.
- Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.
POACHED SALMON WITH SNOW PEAS
Poaching salmon with lemon zest lends the fish a brightness that is only further highlighted by the crisp snow peas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- Bring water and lemon zest to a simmer in a large skillet. Season salmon fillets and add to pan with snap peas. Cover and cook 5 minutes, until salmon is opaque throughout; transfer to a platter. Drain and toss peas with butter, mint, and watercress. Drizzle with olive oil and season.
POACHED SALMON WITH CREAMY PICCATA SAUCE
Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice
Provided by Messiejessie625
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.
- Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.
Nutrition Facts : Calories 238.9, Fat 9.1, SaturatedFat 2.4, Cholesterol 58.2, Sodium 324.7, Carbohydrate 3.7, Fiber 0.1, Sugar 0.8, Protein 24
STEAMED SALMON AND VEGGIES
Steps:
- Heat the oven to 450F.
- Prepare one of the Veggie Combos.
- Tear 4 sheets of foil, each 14" long. Place on a work surface. Spoon one-quarter of the vegetable mixture on half of each sheet, leaving a margin of about 2" on the 3 outer edges. Add 2 teaspoons of the broth to each. Place a fish fillet on top. Sprinkle lightly with salt and black pepper.
- Fold the other halves of each sheet over the fish. Fold over the edges of the long sides and flatten. Fold over twice more to seal. Repeat to seal the other 2 edges of each foil packet.
- Put the packets in 1 layer on a baking sheet and bake for 18 minutes. Cut the tops of the packets with a knife (careful--steam burns), and spoon the fish and vegetables onto 4 plates.
STEAMED SALMON WITH SNOW PEAS
Healthy and delicious. If you think you'll want more sauce, double the amounts of the first 4 ingredients. I use "lite" (lower sodium) soy sauce. In step 5, you may need to lift the steamer basket and replenish the water in the saucepan.
Provided by echo echo
Categories < 30 Mins
Time 18m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Make sauce: Combine lime juice through scallion in a small bowl and whisk in oil with a tiny whisk or a fork. Set aside.
- Rub ginger and garlic on the salmon.
- Arrange salmon in a steamer basket coated with spray.
- Run 2 inches of water into a saucepan and bring to a boil. Place steamer basket in saucepan, cover and steam 8 minutes.
- Add snow peas to fish, cover again, and steam about 4-5 more minutes until peas are tender crisp.
- Lay out a bed of snow peas on each of 2 dinner plates, top with fish and drizzle sauce over the top.
Nutrition Facts : Calories 433.1, Fat 12.3, SaturatedFat 2, Cholesterol 165.4, Sodium 386.6, Carbohydrate 9.9, Fiber 3.2, Sugar 4.8, Protein 67.1
POACHED SALMON WITH CREAMY PICCATA SAUCE
Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.
Provided by EatingWell Test Kitchen
Categories Diabetic Salmon Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.
- Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 3.7 g, Cholesterol 58.9 mg, Fat 8.3 g, Fiber 0.2 g, Protein 23.3 g, SaturatedFat 2.5 g, Sodium 285.6 mg, Sugar 0.9 g
POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES
Categories Potato Poach Mayonnaise Salmon White Wine Tarragon Parsley Gourmet
Yield Serves 6
Number Of Ingredients 14
Steps:
- Make sauce
- Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.
- Make Fish
- In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.
- Assemble
- Cut potatoes lengthwise into 1/8-inch-thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce . Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.
POACHED SALMON WITH AVOCADO SAUCE
This recipe comes from Jeffrey's Grocery in New York. Great summer meal when you want something cool.
Provided by Lynette !
Categories Fish
Time 35m
Number Of Ingredients 16
Steps:
- 1. Season fish with salt and pepper. Place in an 8x8x2 or 9x9x2 metal or glass baking dish. Scatter half of the tarragon leaves over the fish. Let sit at room temperature for 10 minutes.
- 2. Bring the broth to a boil in a small pot. Pour over the salmon to submerge. Let stand until cooked to medium-rare, 10-15 minutes. Using a spatula, transfer to a plate and chill.
- 3. Cook sugar snap peas in a pot of boiling salted water until crisp tender, about 2 minutes. Using a slotted spoon, transfer the peas to a bowl of ice water. Let cool; drain. Cut the larger snap peas in half on a diagonal.
- 4. Scoop the avocado flesh in a food processor. Add yogurt, 1 tbsp lime juice, and cumin; puree. Season to taste with salt, pepper, and additional lime juice, if desired.
- 5. Spoon about 1/2 cup avocado puree into the middle of each plate. Mix remaining tarragon leaves, pea, arugula, tomatoes, and shallot in a medium bowl. Drizzle with 1 tbsp olive oil; season with lime juice (if desired), salt, and pepper. Toss; divide among plates. Top with salmon and chives; drizzle each fillet with 1/4 tsp olive oil. Serve with lime wedges.
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POACHED WILD SALMON WITH PEAS AND MORELS RECIPE - BON …
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4.2/5 (12)Servings 2
- Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 Tbsp. salt, and cold water to cover salmon by 1/2". Cover pan and bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 Tbsp. poaching liquid to a plate; tent loosely with foil.
- Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2–3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season to taste with salt and pepper.
- Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert salmon onto serving plates and spoon mushroom sauce over. Garnish with chives.
POACHED SALMON WITH AVOCADO SAUCE RECIPE | BON APPéTIT
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4.5/5 (14)Estimated Reading Time 1 minServings 4
- Season fish with salt and pepper. Place in an 8x8x2" or 9x9x2" metal or glass baking dish. Scatter half of tarragon over fish. Let sit at room temperature for 10 minutes
- Bring broth to a boil in a small pot. Pour over salmon to submerge. Let stand until cooked to medium-rare, 10–15 minutes. Using a spatula, transfer to a plate; chill.
- Cook sugar snap peas in a pot of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer peas to a bowl of ice water. Let cool; drain. Cut larger snap peas in half on a diagonal.
- Scoop avocado flesh into a food processor. Add yogurt, 1 Tbsp. lime juice, and cumin; purée. Season to taste with salt, pepper, and additional lime juice, if desired.
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- In a small bowl, whisk all sauce ingredients until smooth. Season with salt and pepper to taste. Store in fridge until ready to use.
- On a greased sheet pan, arrange salmon fillets and pat salmon dry. In a medium bowl, toss snow peas, onions, and garlic until combined. Arrange around salmon fillets.
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- Set a colander over a bowl. Add the zucchini to the colander and toss with 1 teaspoon of salt. Let stand for 20 minutes. Squeeze the zucchini dry.
- In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add 1/4 cup of the wine and cook until evaporated, about 2 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.
- In a large, nonreactive saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot and 2 cups of water and bring to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook at a bare simmer over low heat, turning once, about 6 minutes. Transfer the salmon to a plate and pat dry with paper towels. Discard the poaching liquid.
- Add the remaining 1/2 cup of wine to the saucepan and bring to a simmer. Whisk in the butter, 1 tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and transfer to plates. Nestle the salmon into the vegetables, top with the butter sauce and serve.
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