GINGER POACHED SALMON WITH LIME BASIL CREAM
Steps:
- Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid. Add 6 cups water, the squeezed lime halves, ginger, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavor; reduce heat to lowest setting, carefully slide salmon into the water, cover, and poach until fish is just cooked through, 5 to 7 minutes. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.
- Meanwhile, zest the remaining lime and add about 1/2 teaspoon zest to the bowl of a food processor; add the juice from half the lime to the bowl (should be about 1 teaspoon juice). Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste. Add the creme fraiche and puree until very smooth. Transfer to a serving bowl and refrigerate until ready to serve.
- To serve, plate the cold salmon with a drizzle of lime basil cream over the top.
COCONUT-POACHED FISH WITH BOK CHOY
This one pot, Thai-influenced dish couldn't be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did. The poaching liquid does double duty by gently cooking the fish and wilting the bok choy. If bok choy is unavailable, another sturdy green, like kale or Napa cabbage, can be substituted. Serve with steamed jasmine rice to soak up some of the fragrant coconut milk broth.
Provided by Colu Henry
Categories dinner, weekday, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
- Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
- Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
- Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 51 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 38 grams, Sodium 1077 milligrams, Sugar 4 grams, TransFat 0 grams
POACHED SALMON WITH GINGER AND CILANTRO
Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is geared to new cooks and non-cooks. The cilantro and fresh ginger add zing; if you want to tone it down, use half the listed amount of fresh ginger. I prefer to poach salmon over any other preparation method, although I most often poach in my square 1 1/2-quart Corning Glass casserole dish in the microwave, topping the exposed surface with tiny slivers of butter to prevent drying out, checking at 8 minutes, and turning salmon over if additional cooking time is needed, adding more tiny slivers of butter. I keep dry vermouth and dry sherry on hand to use for dry white wine, as these don't go bad if you can't finish the bottle. Whatever wine you choose, it must be good enough for you to drink, avoid "cooking wine". Pinot grigio or a flavorful chardonnay such as Kendall-Jackson also work, or Vouvray would be special if you are trying to impress someone. I recommend a non-reactive pan so the wine won't ruin the seasoning of your favorite saute pan; a Le Creuset enamelled skillet or pot or a heavy non-stick pan would work as well for stovetop. Now poach fish with confidence! You'll eschew Mrs. Paul's or Gorton's forever!
Provided by KateL
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small non-reactive heavy-bottomed pan, place salmon, skin side down (keeping the skin on makes it easier to remove the salmon from the pan later). Top with 2 tablespoons of coarsely chopped cilantro, the ginger, garlic, wine, and water.
- Cover and simmer, allowing 8 minutes per inch of thickness, until cooked through (when salmon flakes easily with a fork).
- Serve the salmon with pan juices and garnish with remaining 2 tablespoons coarsely chopped cilantro. Side dishes of rice and steamed broccoli will make the colors pop.
Nutrition Facts : Calories 224.6, Fat 5.8, SaturatedFat 0.9, Cholesterol 87.5, Sodium 116, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 33.8
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.
POACHED SALMON WITH LIME AND GINGER SAUCE
Make and share this Poached Salmon With Lime and Ginger Sauce recipe from Food.com.
Provided by carrie sheridan
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil 1 inch of water in a large skillet.
- Place salmon in the pan; cover and poach gently until just cooked through.
- Meanwhile, boil the wine, lime juice and ginger in a small pot until it is reduced to about 1-2 TBS.
- Turn heat very low over the wine/lime/ginger and whisking constantly, slowly add the cold butter, 1 TBS at a time.
- Pour sauce over the salmon and serve.
More about "poached salmon with ginger and cilantro recipes"
GRILLED SALMON WITH CILANTRO-GINGER SAUCE RECIPE
From eatingwell.com
5/5 (3)Total Time 25 minsCategory Healthy Grilled Salmon RecipesCalories 204 per serving
- To prepare sauce: Whisk oil, lime juice, cilantro, fish sauce, chile (or jalapeño), ginger, honey, and garlic in a small bowl. Reserve 1 Tbsp. of the sauce in a separate small bowl to use for basting.
- To prepare salmon: Preheat grill to medium-high (see Tip). Pat salmon dry with paper towels. Rub oil all over the salmon. Sprinkle both sides with pepper and salt. Place the salmon on the grill, skin-side up. Grill until the salmon lifts from the grates without sticking, about 6 minutes. Flip the salmon and brush with the reserved 1 Tbsp. sauce. Cook until the salmon lifts from the grates without sticking and flakes with a fork, 1 to 2 minutes more. Serve with the remaining sauce.
POACHED SALMON WITH CILANTRO SAUCE RECIPE — THE MOM …
From themom100.com
5/5 (2)Total Time 1 hr 25 minsCategory Main CourseCalories 365 per serving
- Put the salmon in a large pot (you can cut salmon in two pieces for a big round pot), cover with cold water, add 2 teaspoons of salt, and bring to boil. Turn off the heat, and leave the salmon in the covered pot for 10 minutes.
- Remove the fish from liquid and refrigerate until chilled (unless you want to serve it warm or rom temperature, in which case cool it until it is the temperature you want). If there was skin on the fillets, peel it off.
- Meanwhile, in a food processor or blender, combine the cilantro leaves, shallots, and Dijon. Puree, add the mayonnaise and yogurt, if using, cream, salt, pepper, and cayenne and puree. Taste and adjust seasonings.
CRISPY SCALLION GINGER SALMON RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (35)Total Time 25 minsCategory Fish And SeafoodCalories 308 per serving
SOY GINGER SALMON {FAST, HEALTHY ASIAN SALMON RECIPE} …
From wellplated.com
POACHED SALMON WITH SALSA VERDE - NO RECIPES
From norecipes.com
DINNER TONIGHT: STEAMED SALMON WITH GARLIC AND GINGER …
From seriouseats.com
LEMONGRASS-POACHED ALASKA HALIBUT RECIPE
From wildalaskasalmonandseafood.com
Reviews 11
SOY-GINGER SALMON PASTA BOWLS - FOODANDWINE.COM
From foodandwine.com
SALMON WITH COCONUT LIME CILANTRO SAUCE RECIPE | MYRECIPES
From myrecipes.com
20+ SKILLET DINNER RECIPES IN THREE STEPS OR LESS | EATINGWELL
From eatingwell.com
COCONUT POACHED COD WITH GINGER AND LIME RECIPE - SIMPLY RECIPES
From simplyrecipes.com
3 RECIPES THAT WILL BOWL YOU OVER AT BREAKFAST, LUNCH AND DINNER
From wbur.org
RECIPES FOR POACHED SALMON WITH GINGER AND CILANTRO
From cooktime24.com
RECIPE: POACHED HALIBUT WITH GINGER AND CILANTRO
From wholefoodsmarket.com
POACHED SALMON FILLETS WITH DILL-AND-GINGER VINAIGRETTE RECIPE
From cooking.nytimes.com
MICROWAVE RED CURRY POACHED SALMON RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
SAUCY GRILLED SALMON TOPPINGS - FOOD & WINE
From foodandwine.com
POACHED SALMON IN COCONUT LIME SAUCE | RECIPETIN EATS
From recipetineats.com
#30-minutes-or-less #time-to-make #preparation #for-1-or-2 #easy #number-of-servings #3-steps-or-less
You'll also love