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
YOGURT AND SPICE ROASTED SALMON
This method of roasting salmon cubes at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside.
Provided by Sabrina Ghayour
Categories Salmon Fish Seafood Quick & Easy Pescatarian Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.
- Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.
- Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.
EASY POACHED SALMON
In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.
Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
POACHED SALMON WITH CUCUMBER RAITA
Poaching results in perfectly moist fish. The accompanying yogurt raita in this recipe is a classic accompaniment with an Indian flair.
Categories poached salmon with cucumber raita
Yield 4
Number Of Ingredients 17
Steps:
- In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.
- Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
- Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
- Wine Recommendation: To match the acidity of the yogurt and the richness of the fish, look for a white that blends crisp acidity with good body. Try a pinot gris from Oregon or a sauvignon blanc from New Zealand.
POACHED SALMON WITH YOGURT-BORAGE RAITA
Make and share this Poached Salmon With Yogurt-Borage Raita recipe from Food.com.
Provided by Alia55
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Raita:.
- In a medium bowl mix yogurt, mayonnaise, cucumber, mint, curry powder, salt and lemon juice.
- Stir in flowers just before serving.
- This can be made up to 8 hours ahead.
- Salmon:.
- In a large saucepan, combine the wine, bay leaf, scallions, water and parsley. Bring to a simmer (do not boil).
- Wrap the salmon steaks in cheesecloth and gently lower into simmering liquid.
- Simmer 10 to 12 minutes, or until fish turns pink and flaky.
- Transfer the salmon steaks to a serving platter and drain liquid.
- Top each steak with raita and fresh borage flowers.
Nutrition Facts : Calories 183.5, Fat 7.7, SaturatedFat 2.3, Cholesterol 26.6, Sodium 105, Carbohydrate 10.2, Fiber 0.8, Sugar 5.4, Protein 8.6
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.
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
PAN-ROASTED SALMON WITH COLLARDS AND RADISH RAITA
Provided by Bon Appétit Test Kitchen
Categories Fish Quick & Easy Yogurt Low Cal High Fiber Low Sodium Dinner Seafood Salmon Radish Healthy Collard Greens Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.
- Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.
- Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
- Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.
POACHED SALMON WITH RAITA
The yogurt sauce is an excellent complement to the poached fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, bring water to a low simmer. Add salmon fillets and simmer until opaque throughout, about 5 minutes. Peel, seed, and thinly slice cucumber, then stir in yogurt and olive oil. Season and serve alongside salmon; drizzle with additional oil, if desired.
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- In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.
- Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
- Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
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