Cold Poached Salmon With Red Bell Pepper And Parsley Salsa Recipes

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TRADITIONAL POACHED SALMON



Traditional Poached Salmon image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon olive oil
Four 4- to 6-ounce fillets salmon
Sea salt and white pepper
2 lemons, 1 halved and 1 cut into wedges
1 bottle dry white wine, such as pinot grigio
Fresh parsley, for garnish

Steps:

  • Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
  • Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
  • Serve garnished with the lemon wedges and parsley.

COLD POACHED SALMON WITH RED BELL PEPPER AND PARSLEY SALSA



Cold Poached Salmon with Red Bell Pepper and Parsley Salsa image

This all-in-one main course can be made several hours ahead.

Yield Serves 4

Number Of Ingredients 12

2 cups water
1/2 cup dry white wine
4 tablespoons chopped onion
4 tablespoons chopped fresh dill
3 teaspoons chopped garlic
1 1/2 pounds Yukon Gold potatoes, peeled, each cut into 8 wedges
2 8-ounce salmon steaks
3 tablespoons chopped fresh parsley
3 tablespoons fresh lemon juice
4 teaspoons olive oil
1/4 cup finely chopped red bell pepper
1 tablespoon drained capers

Steps:

  • Bring 2 cups water, wine, 2 tablespoons onion, 2 tablespoons dill and 1 1/2 teaspoons garlic to boil in wide saucepan or skillet. Add potatoes. Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Using slotted spoon, transfer potatoes to bowl. Cool.
  • Add salmon steaks to poaching liquid in same saucepan. Cover and simmer over medium-low heat just until salmon is opaque in center, about 7 minutes. Using spatula, transfer salmon to plate and cool. Cut salmon steaks in half; remove skin and bones. Cut salmon into 1-inch pieces.
  • Combine parsley, lemon juice, oil, 2 tablespoons dill and 1 1/2 teaspoons garlic in processor. Chop finely. Transfer to small bowl. Mix in bell pepper, capers and 2 tablespoons onion. Season with salt and pepper. (Potatoes, salmon and salsa can be made 6 hours ahead. Cover separately; chill. Let stand at room temperature 30 minutes before continuing.)
  • Mound salmon in center of platter. Surround with potatoes. Sprinkle with salt and pepper. Spoon salsa over.

COLD POACHED SALMON



Cold Poached Salmon image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups water
1/4 cup white wine vinegar
1/4 cup dry white wine
2 bay leaves
1 teaspoon whole white peppercorns
1 teaspoon dried thyme
1 small onion, peeled and chopped
1 carrot, washed and chopped
2 stalks celery, washed and chopped
1 leek, washed and chopped
4 five-ounce fresh salmon filets, all skin and bones removed

Steps:

  • Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve. Serve with herb mayonnaise or vinaigrette.;

ROASTED RED PEPPER SALMON PASTA



Roasted Red Pepper Salmon Pasta image

Simply an awesome flavor combination of Pacific Northwest and Italian cuisine!

Provided by David Van Klinken

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 45m

Yield 5

Number Of Ingredients 12

1 cup canned roasted red peppers, drained
2 cups chicken broth
⅔ cup grated Parmesan cheese
½ cup chopped fresh cilantro, packed
2 tablespoons cornstarch
1 tablespoon seeded and chopped jalapeno pepper
1 teaspoon chopped garlic, or more to taste
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon chopped fresh chives, or more to taste
1 (12 ounce) package angel hair pasta
1 tablespoon olive oil
5 (4 ounce) fillets boneless salmon fillets

Steps:

  • Preheat outdoor grill for medium heat and lightly oil the grate.
  • Puree roasted red peppers in a food processor; transfer to a cold large skillet.
  • Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into red pepper puree.
  • Bring red pepper mixture to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep warm.
  • Bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
  • Cook salmon, skin side up, until skin begins to loosen, about 5 minutes. Remove from grill and peel skin. Continue cooking on other side until salmon flakes easily with a fork, about 5 minutes.
  • Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 43.2 g, Cholesterol 66.4 mg, Fat 18.8 g, Fiber 2.9 g, Protein 31.7 g, SaturatedFat 4.5 g, Sodium 894.9 mg, Sugar 3 g

EASY POACHED SALMON



Easy poached salmon image

Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 15

1 tsp peppercorn
200ml white wine vinegar
1 fennel bulb , thinly sliced
2 bay leaves
few parsley stalks (from the bunch used for the salsa verde)
1kg/2lb 4oz piece British salmon fillet , skin on
few lemon slices
3 or 4 garlic clove
5 anchovy fillets, rinsed if packed in salt
zest and juice 2 unwaxed lemons
large bunch flat-leaf parsley , leaves and stems
large bunch basil , leaves and stems
4 tbsp caper drained and rinsed
6 tbsp rapeseed or extra-virgin olive oil
steamed Jersey Royal potatoes , buttered, and asparagus, to serve

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.

Nutrition Facts : Calories 415 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium

SHEET PAN SALMON AND BELL PEPPER DINNER



Sheet Pan Salmon and Bell Pepper Dinner image

An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
4 (3 ounce) fillets salmon fillets
2 red bell peppers, chopped
1 yellow bell pepper, chopped
1 onion, sliced
6 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons water
1 tablespoon maple syrup
5 cloves garlic
1 ½ teaspoons salt
1 ½ teaspoons red pepper flakes
1 teaspoon ground cumin
½ bunch fresh parsley, chopped
1 lemon, sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
  • Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
  • Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
  • Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
  • Serve with lemon slices and remaining sauce.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g

SALMON IN PARSLEY SAUCE



Salmon in Parsley Sauce image

Parsley is the herb taken for granted. A few sprigs solve the garnish problem. A scattering of chopped leaves enlivens almost any dish with a bright bit of green. But parsley can take a more assertive role, becoming the primary component of a sauce. Here, flat-leaf parsley is combined with capers, scallions and garlic to make a sharp, verdant sauce for salmon. It contrasts perfectly with the richness of the fish.

Provided by Florence Fabricant

Categories     dinner, easy, quick, weekday, weeknight, main course

Time 20m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons finely chopped flat-leaf parsley
4 teaspoons capers
1 tablespoon finely minced scallion
1 teaspoon finely minced garlic
1/3 cup extra-virgin olive oil
2 pounds salmon fillets, cut in 6 portions
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice

Steps:

  • Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.
  • Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.
  • Season the salmon to taste with salt and pepper.
  • Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.

Nutrition Facts : @context http, Calories 424, UnsaturatedFat 22 grams, Carbohydrate 1 gram, Fat 32 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 398 milligrams, Sugar 0 grams

SALMON FILLETS WITH SWEET RED PEPPER SAUCE



Salmon Fillets With Sweet Red Pepper Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 medium sweet red peppers
2 tablespoons butter
4 skinless boneless salmon steaks, about 4 to 6 ounces each
salt and freshly ground pepper to taste
4 tablespoons finely chopped shallots
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons finely chopped dill and dill sprigs for garnishing

Steps:

  • Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
  • Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
  • Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
  • Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
  • Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
  • Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 36 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 612 milligrams, Sugar 4 grams, TransFat 0 grams

WILD SALMON WITH PEPPER SAUCE RECIPE BY TASTY



Wild Salmon With Pepper Sauce Recipe by Tasty image

Here's what you need: salmon fillet, garlic, lemon juice, olive oil, oregano, saffron, salt, pepper, red bell pepper, garlic, fresh mint, olive oil, lemon juice, ground cumin, caraway seed, red chili flakes, pepper, salt

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 18

1 lb salmon fillet, center-cut
½ clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon oregano
1 pinch saffron
salt, to taste
pepper, to taste
½ cup red bell pepper, diced
1 teaspoon garlic, pureeed
1 tablespoon fresh mint, chopped
1 tablespoon olive oil
½ teaspoon lemon juice
½ teaspoon ground cumin
½ teaspoon caraway seed
1 teaspoon red chili flakes
pepper, to taste
salt, to taste

Steps:

  • Add the salmon, garlic clove, lemon juice, olive oil, oregano, saffron, salt, and pepper to a large bowl and stir until the salmon is well coated.
  • Marinate for at least 20 minutes, and up to 24 hours.
  • Add the bell pepper, garlic, mint, olive oil, lemon juice, cumin, caraway, pepper, chile flakes and salt to a blender or food processor and blend until well combined.
  • Heat a pan over high heat with a drizzle olive oil. Once the oil is glistening, add the salmon. Cook for 2 minutes.
  • Gently flip the salmon over and turn off the heat. Put the lid on the pan and let it continue to cook for 5 minutes.
  • Serve salmon with harissa.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 6 grams, Fat 43 grams, Fiber 1 gram, Protein 46 grams, Sugar 2 grams

SALMON WITH RED-PEPPER SAUTE



Salmon With Red-Pepper Saute image

We eat alot of salmon and when I find interesting recipes I want to keep track of them. This was a recipe that I picked up at a grocery store and it is available at www.health.com.

Provided by PaulaG

Categories     Canadian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
4 (6 ounce) salmon fillets, skinned
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
1 small onion, thinly sliced
1 (7 ounce) jar roasted red peppers, chopped
1 garlic clove, minced
1/4 cup dry white wine
1/8 teaspoon salt
1 teaspoon dried basil

Steps:

  • Preheat oven to 450 degrees.
  • In a small bowl, combine the salt and pepper for the salmon.
  • Rinse and towel dry the salmon fillets, rub with salt and pepper.
  • In a large oven proof skillet, heat the 2 tablespoons of oil, add the salmon, place in oven and bake for 5 minutes.
  • Turn the fish over and bake an additional 5 minutes or until fish flakes easily when tested with a fork.
  • For the red pepper sauté, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium-low heat.
  • Add the onion; cook 3 minutes, stirring frequently.
  • Add the bell pepper; cook an additional 5 minutes; add garlic and sauté for 30 seconds.
  • Add wine; cook 5 minutes, sprinkle with salt if desired.
  • Place the fish on individual serving plates; divide the red pepper mixture evenly among the servings and sprinkle with dried basil.

Nutrition Facts : Calories 313.2, Fat 15.5, SaturatedFat 2.5, Cholesterol 77.4, Sodium 1170.7, Carbohydrate 4.4, Fiber 1, Sugar 0.9, Protein 35.2

BROILED SALMON WITH SWEET RED PEPPER SAUCE



Broiled Salmon with Sweet Red Pepper Sauce image

Make and share this Broiled Salmon with Sweet Red Pepper Sauce recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 26m

Yield 3-4 serving(s)

Number Of Ingredients 5

2 medium red bell peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 lb salmon fillet

Steps:

  • Preheat broiler.
  • Broil peppers on both sides until black and blistered.
  • Place in metal bowl and cover with plastic wrap and allow to sweat for 10-15 minutes.
  • Lower oven heat to 400 degrees F.
  • Wrap garlic in foil; roast in oven 5- 10 minutes or until soft; peel and set aside.
  • Peel peppers over a bowl to catch any juice; discard stems and seeds.
  • Puree peppers in a blender or food processor in their juice along with garlic, vinegar, and oil; set aside.
  • Broil salmon 2-3 minutes per side.
  • Serve red pepper sauce drizzled over salmon.

Nutrition Facts : Calories 234, Fat 8.4, SaturatedFat 1.5, Cholesterol 69.7, Sodium 117.5, Carbohydrate 5.5, Fiber 1.7, Sugar 3.4, Protein 32

OVEN-POACHED SALMON WITH SWEET PEPPER & BASIL SAUCE



Oven-poached salmon with sweet pepper & basil sauce image

Produce a showstopping main course with poached salmon, and learn how to make Court Bouillon at the same time

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 15

1 whole salmon , about 1.5-2kg/3lb 5oz-4lb 8oz, gutted
250ml dry white wine
3 tbsp white wine vinegar
1 small lemon , sliced
1 medium onion , sliced
1 carrot , chopped
2 bay leaves
2 sprigs each tarragon and thyme
½ tsp whole black peppercorns
2 red roasted peppers from a jar, finely chopped
1 shallot , finely chopped
5 tbsp olive oil
6 sprigs fresh basil
1 tbsp sherry or balsamic vinegar
100ml dry white wine

Steps:

  • Trim the salmon to fit into your largest roasting pan, removing the head and most of the tail. Weigh the fish and calculate the cooking time at 30 mins per kg/13 mins per lb. Wash any blood from the body cavity. Season well inside and place in the pan. Set aside.
  • Heat oven to 160C/fan 140C/gas 3. Make the court bouillon. Place all the ingredients into a pan with 11⁄2 litres cold water. Bring to the boil, then simmer for 20 mins. Strain the liquor over the fish, cover tightly with foil and cook in the oven for 45 mins-1 hr.
  • Meanwhile, make the sauce. Sauté the peppers and shallot in the oil for 5 mins. Strip the leaves from the basil and chop the stems. Add the stems to the pan along with the vinegar, wine and seasoning. Simmer for another 10 mins or so, then season to taste. Tear most of the basil into pieces and scatter over the sauce, then set aside to infuse.
  • Remove the fish from the oven, uncover but leave in the liquor for another 15 mins, then carefully lift from the pan onto a board. Peel off the skin and, using the back of a table knife, scrape away the brown flesh as neatly as possible. Slide the whole fish onto a platter. Spoon some of the sauce on top, sprinkle with the remaining basil and put the rest into a bowl to serve.

Nutrition Facts : Calories 439 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.57 milligram of sodium

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POACHED SALMON FILLET RECIPE - GREAT BRITISH CHEFS
1. First, preheat the oven to 160°C/gas mark 3. 2. Boil some water in a saucepan on the hob and plunge the chopped watercress in for just a minute, or until the water comes back to the boil. Drain and leave to cool. 3. Meanwhile, add a splash of olive oil to a frying pan and place on the hob over a medium heat.
From greatbritishchefs.com


COLD POACHED SALMON RECIPE
Cold poached salmon recipe. Learn how to cook great Cold poached salmon . Crecipe.com deliver fine selection of quality Cold poached salmon recipes equipped with ratings, reviews and mixing tips. Get one of our Cold poached salmon recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


AMAZING OVEN BAKED SALMON WITH GARLIC & PARSLEY
2019-04-08 With the rack in the center position, preheat the oven to 400°F. Line a large, rimmed baking sheet with foil, and lightly oil the foil or spray it with non-stick cooking spray. Place the salmon fillets on the pan, skin side down, and generously season them with salt and pepper. In a small bowl, combine the garlic, parsley, and olive oil (or ...
From fivehearthome.com


COLD POACHED SALMON - BIGOVEN
Cold Poached Salmon recipe: Try this Cold Poached Salmon recipe, or contribute your own. Add your review, photo or comments for Cold Poached …
From bigoven.com


OVEN ROASTED SALMON WITH RED PEPPER SAUCE - LITTLE BROKEN
2016-02-24 Preheat the oven to 425F. Line a baking sheet with parchment paper. Pat the salmon dry with a paper towel. Place the salmon on a baking sheet. Drizzle oil over the top of each salmon fillet, just enough to coat, and rub over the salmon with fingers or pastry brush. Season with salt and pepper, to taste.
From littlebroken.com


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