Poached Salmon With Fruit Salsa Recipes

Steps:

• In a large bowl, combine the first eight ingredients; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Let stand at room temperature for at least 30 minutes., Sprinkle salmon with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until fish flakes easily with a fork. Serve salsa with a slotted spoon with salmon.

Steps:

• First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
• Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
• To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
• Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

Steps:

• Preheat an oven to 450 degrees.
• In a small bowl, toss together the onions, mint, ginger and lime zest.
• Place 6 pieces of aluminum foil, each 10 inches square, onto a work surface.
• Place a piece of salmon in the center of each square.
• Top each with an equal amount of the onion mixture.
• Fold in the edges of the foil and crimp to seal.
• Place the packets in a single layer on a baking sheet and bake until opaque throughout, 12-15 minutes.
• Meanwhile, in a medium bowl, toss together the melon, pepper, lime juice, onion, jalapeno and mint.
• To serve, transfer the contents of each packet onto an individual plate and top with salsa.

Steps:

• Place salmon, water, bay leaves, salt, pepper, and lemon juice in 12-inch skillet.
• Cover; simmer for 8 to 10 minutes depending on thickness of salmon.
• Remove from heat.
• Remove salmon from liquid and chill until ready to serve.
• For Salsa:
• Place all ingredients in food processor.
• Pulse on and off for 10 seconds or until fruit is coarsely chopped.
• Taste for seasoning.
• Serve salmon on bed of mixed greens, top with salsa and serve with fresh fruit.

Steps:

• In a bowl,combine mango,avocado, green onions, lemon juice, Splenda, hot pepper (if using), salt and pepper. Set aside.
• In a non-stick skillet large enough to hold fish in sigle layer with stock and water bring the liquid to a boil.; reduce heat to a simmer. Add salmon; cover and barely simmer for 10 mins or until fish flakes when tested.
• Transfer fish to plates; spoon salsa over top.