PALEO SOY AND GINGER POACHED FLOUNDER
Quick and delicious paleo fish that pairs well with steamed asparagus.
Provided by Chris Denzer
Categories Asian Recipes
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Stir water, soy sauce, cilantro, and rice vinegar together in a bowl.
- Heat olive oil in a deep skillet over medium-high heat. Saute ginger in hot oil until fragrant, about 1 minute; add the water mixture and flounder to the skillet. Bring the liquid to a boil and immediately remove skillet from heat. Place a tight-fitting lid on the skillet and poach flounder in hot liquid until the flesh easily flakes with a fork, about 10 minutes. Top fillets with chopped scallions.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 5.1 g, Cholesterol 120.4 mg, Fat 11.8 g, Fiber 1 g, Protein 46 g, SaturatedFat 1.9 g, Sodium 2601.3 mg, Sugar 1.2 g
PALEO SOY AND GINGER POACHED FLOUNDER
Quick and delicious paleo fish that pairs well with steamed asparagus.
Provided by Chris Denzer
Categories Asian Recipes
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Stir water, soy sauce, cilantro, and rice vinegar together in a bowl.
- Heat olive oil in a deep skillet over medium-high heat. Saute ginger in hot oil until fragrant, about 1 minute; add the water mixture and flounder to the skillet. Bring the liquid to a boil and immediately remove skillet from heat. Place a tight-fitting lid on the skillet and poach flounder in hot liquid until the flesh easily flakes with a fork, about 10 minutes. Top fillets with chopped scallions.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 5.1 g, Cholesterol 120.4 mg, Fat 11.8 g, Fiber 1 g, Protein 46 g, SaturatedFat 1.9 g, Sodium 2601.3 mg, Sugar 1.2 g
PALEO SOY AND GINGER POACHED FLOUNDER
Quick and delicious paleo fish that pairs well with steamed asparagus.
Provided by Chris Denzer
Categories Asian Recipes
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Stir water, soy sauce, cilantro, and rice vinegar together in a bowl.
- Heat olive oil in a deep skillet over medium-high heat. Saute ginger in hot oil until fragrant, about 1 minute; add the water mixture and flounder to the skillet. Bring the liquid to a boil and immediately remove skillet from heat. Place a tight-fitting lid on the skillet and poach flounder in hot liquid until the flesh easily flakes with a fork, about 10 minutes. Top fillets with chopped scallions.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 5.1 g, Cholesterol 120.4 mg, Fat 11.8 g, Fiber 1 g, Protein 46 g, SaturatedFat 1.9 g, Sodium 2601.3 mg, Sugar 1.2 g
PALEO SOY AND GINGER POACHED FLOUNDER
Quick and delicious paleo fish that pairs well with steamed asparagus.
Provided by Chris Denzer
Categories Asian Recipes
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Stir water, soy sauce, cilantro, and rice vinegar together in a bowl.
- Heat olive oil in a deep skillet over medium-high heat. Saute ginger in hot oil until fragrant, about 1 minute; add the water mixture and flounder to the skillet. Bring the liquid to a boil and immediately remove skillet from heat. Place a tight-fitting lid on the skillet and poach flounder in hot liquid until the flesh easily flakes with a fork, about 10 minutes. Top fillets with chopped scallions.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 5.1 g, Cholesterol 120.4 mg, Fat 11.8 g, Fiber 1 g, Protein 46 g, SaturatedFat 1.9 g, Sodium 2601.3 mg, Sugar 1.2 g
SOY POACHED SALMON
Recipe came from Michael Johnson. I like to make this for dinner parties and everyone loves it. Serve with a nice rice pilaf and maybe some asparagus and some rolls.
Provided by Babs in Toyland
Categories Healthy
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 12 inch saute pan with a lid combine soy sauce, brown sugar, ginger and star anise.
- Bring to a boil and reduce heat to a simmer.
- When at a very gentle simmer, add the salmon, skin side down (liquid should almost cover the fillets).
- Slosh liquid over the fillets and cover the pan.
- Poach for 6- 8 minutes, salmon should be medium rare in center.
- Remove fillets and keep warm.
- Bring liquid to a boil and reduce to half (should be light& syrupy).
- Spoon some sauce on plate and put fillet on top.
- Drizzle a little sauce on fillets and garnish with chives or scallions.
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