POACHED SALMON WITH TANGY ASIAN VEGETABLES
This easy poaching technique delivers moist, delicious fish every time, and it's easy to make it your own by changing up the type of fish and vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In large bowl, beat olive oil, vinegar, 1 tablespoon of the miso paste and the soy sauce with whisk. Toss in cucumber and carrot; set aside.
- In 10-inch straight-sided skillet, heat broth, green onion whites and remaining 3 tablespoons miso paste to boiling over medium-high heat.
- Add salmon to broth mixture. Heat to a simmer; cover and cook 8 to 12 minutes, depending on thickness, until salmon flakes easily with fork. Discard poaching liquid.
- Divide marinated vegetables among 4 plates. Top with salmon. Scatter green onion greens on top.
Nutrition Facts : Calories 460, Carbohydrate 14 g, Cholesterol 85 mg, Fat 4, Fiber 3 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 5 g, TransFat 0 g
ASIAN GINGER POACHED SALMON
Steps:
- Combine dressing ingredients in a medium size mixing bowl, whisk thoroughly and let stand until ready to use.
- In an 8-inch saucepan, fill 3/4 with water. Bring to a boil. Place 14 inches of plastic wrap on a flat surface. Add 1/2 cup each of yellow, red and orange peppers on plastic wrap. Add 1/4 cup of julienne slices of ginger on top of peppers. Put 1 tarragon sprig on top of ginger. Coat salmon fillet (front and back) with Sylvia?s Secret Herb Seasoning and place on top of veggies. Add 1 tablespoon of white wine and juice from 1/2 fresh lemon. Place tarragon sprig on top of salmon fillet and fold in plastic, tightly. Place plastic wrap in boiling water and let it poach for 15 minutes. Take your favorite choice of green leaf salad mix and place on plate. Place cooked salmon on salad mix. Spoon Asian salad dressing on top of salmon fillet. Add red onion, remaining peppers, sesame seeds and ginger, to garnish.
TANGY ASIAN CITRUS SALMON
We love this salmon baked or even better grilled. Super easy to make and good for you too! The prep. time does not include time needed to marinade.
Provided by DDW7976
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine soy sauce, balsamic, lemon juice, garlic, brown sugar and black pepper.
- Stir until brown sugar is dissolved.
- Place salmon filets in a baking dish and pour sauce over, top with additional fresh ground pepper if desired.
- Marinate in the refrigerator for one hour.
- Bake at 375 degrees for 15-20 minutes or until salmon flakes with a fork.
- Baste at least once with sauce while baking.
- If grilling the salmon baste with the marinade more often. The marinade can then be boiled and then served as a sauce to top the fish when done.
Nutrition Facts : Calories 423.3, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 2227.2, Carbohydrate 10.7, Fiber 0.6, Sugar 6.2, Protein 67.6
POACHED TERIYAKI SALMON
This easy, elegant entree comes from my mother-in-law, who's an excellent and innovative cook. The salmon doesn't take a lot of time to prepare, which I appreciate as a busy mom. -Michelle Krzmarzick, Torrance, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet or electric skillet, bring orange juice and teriyaki sauce to a boil. Place salmon fillets in skillet; top each with an orange slice. Return to a boil. reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Remove fillets and keep warm., Strain cooking liquid; return 3/4 cup to the skillet. Combine cornstarch and water until smooth; add to cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over salmon.
Nutrition Facts :
WHITE TEA POACHED SALMON
In Asia, poaching salmon in green tea is common. This variation poaches the fish in mild white tea. Use the poaching liquid to make a delicately flavored sauce to complement the richness of this fish. Serve with steamed rice and Swiss chard. Adapted from Whole Foods
Provided by Chef Kate
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place tea bags in a teapot or glass container. Bring 2 cups water to a boil. Remove from heat and let cool for 2 or 3 minutes. Pour hot water over tea bags and steep tea for 1 minute. Remove tea bags from water.
- Add garlic, ginger, lemon, tamari and mirin to tea and set aside.
- In a small bowl, dissolve arrowroot powder in 2 tablespoons water. Set aside.
- In a large skillet, heat canola oil over medium heat. Add salmon to pan and sear for 2 minutes, until browned.
- Flip salmon and add tea mixture to skillet. Bring to a boil.
- Reduce heat, cover, and simmer gently for 8 to 10 minutes, until center of salmon is opaque and just flakes easily.
- Remove salmon to a plate, season lightly with salt and pepper and tent with foil to keep warm.
- Add dissolved arrowroot to poaching liquid and bring to a boil, stirring constantly, until slightly thickened, 1 to 2 minutes. Strain liquid into a small bowl.
- Drizzle strained liquid and sesame oil over salmon and garnish with scallions.
Nutrition Facts : Calories 433, Fat 15.7, SaturatedFat 2.2, Cholesterol 165.4, Sodium 743.9, Carbohydrate 6.1, Fiber 1.6, Sugar 0.4, Protein 65
VEGETABLE-POACHED SALMON
The subtle blend of flavors from the vegetables complement, without detracting from, the salmon. One serving supplies almost 2 grams of omega-3 fatty acids.
Provided by mielhollinger
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the ingredients except salmon and remaining lemon and lime in a large skillet.
- Cover and simmer for 15 minutes.
- Set salmon in simmering broth, cover, and gently simmer for 10 minutes, or until fish is opaque.
- Place on serving plate with fresh lemon and lime garnish.
- Good served warm or cold.
Nutrition Facts : Calories 245.6, Fat 13.7, SaturatedFat 3.1, Cholesterol 55, Sodium 378, Carbohydrate 9.6, Fiber 2.2, Sugar 3, Protein 21.5
PAN-SEARED SALMON WITH A TANGY THAI SAUCE
This salmon recipe is melt-in-your-mouth delicious! Fillets or steaks of marinated salmon are pan-fried, searing in the flavors and omega-3 goodness of the fish. The salmon is then served with a tangy Thai lemongrass-honey sauce that marries perfectly with salmon's natural flavors.
Provided by CaliforniaJan
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade/sauce, place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil.
- Reduce heat to medium and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
- Place salmon fillets in a flat-bottomed pan or casserole dish (so that fillets aren't piled on top of each other). When the sauce/marinade has cooled (warm instead of hot), spoon 2 tablespoons over each fillet, 1 per side, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.
- Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).
- When pan is hot, add 1-2 tablespoons oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.
- Allow salmon to fry at least 2 minutes undisturbed before turning. If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.
- Fry the fish 3-5 minutes per side, depending on the thickness of the fish. Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it's frying.
- To serve: arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).
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