POACHED CUCUMBERS WITH MARROW
Steps:
- Peel cucumbers and remove seeds. Hollow out slightly to make boat. Trim bottom to make cucumbers stand flat, if necessary. Poach in salted water for 10 to 15 minutes, or until tender-firm. Drain and set aside, but keep warm.
- Gently poach marrow bone in boiling water to barely cover, one and one-half to two minutes. Marrow should remain pink. Carefully remove marrow from bone with grapefruit knife. Set aside.
- Heat brown sauce.
- Coat 10 small plates with brown sauce, reserving enough to place one teaspoon in cavity of each cucumber boat. Place one slice of marrow on top.
DAD'S POACHED SALMON WITH CUCUMBER SAUCE
Steps:
- Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
- 1 English cucumber, unpeeled, roughly chopped
- Fronds from 1 bunch dill (about 1 cup)
- 1/2 small red onion
- 2 large lemons, juiced
- 1/3 cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1/3 cup yogurt
- Salt and freshly ground black pepper
- Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
- Serve poached salmon with side of sauce.
POACHED SALMON WITH CUCUMBER SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
- Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
- Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.
POACHED SALMON WITH CUCUMBER-DILL SAUCE
From "The South Beach Diet" copyright 2003. (Save 2 fillets to use in Poached Salmon Spinach Salad for tomorrow's lunch.)
Provided by WendyMaq
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
- Reduce heat and simmer for 10 minutes.
- Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
- To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
- To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.
Nutrition Facts : Calories 222.3, Fat 4.2, SaturatedFat 0.8, Cholesterol 59.9, Sodium 147.8, Carbohydrate 7.7, Fiber 1, Sugar 3.1, Protein 24.2
QUICK POACHED SALMON WITH CUCUMBER SAUCE
There's no reason to shy away from cooking fish at home with a recipe as effortless as this one. Besides basil, try using dill, fennel or coriander in the herby sauce. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.
Nutrition Facts : Calories 361 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
POACHED SALMON WITH CUCUMBER SAUCE
I'm on orders to eat fresh salmon at least once a week or preferably two or three times so always on the lookout for something fresh and easy and this recipe from Australian Good Food seems to fit the bill.
Provided by ImPat
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200C or 180C fan forced.
- Place salmon in a baking dish and pour over stock and season, cover with foil and bake for 10 to 15 minutes o until just cooked through.
- Remove from oven and cool salmon in stock for 10 minutes.
- Remove the salmon from the stock.
- Add sour cream, cucumber, wine and tarragon to stock and whisk to combine, season and transfer to a jug.
- Meanwhile steam potato over a saucepan of simmering water for 8 to 10 minutes or until tender.
- Place salmon and potato on plates and top salmon with cucumber sauce and tarragon leaves and drizzle oil over potatoes and season and serve.
QUINOA WITH POACHED EGG, SPINACH, AND CUCUMBER
Eggs and quinoa provide a well-rounded main course here; chives and chili flakes on top provide a spark.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook, about 1 minute. Add spinach and steam, covered, until wilted, about 1 minute. Season with salt. Transfer to plate.
- Rinse pan and fill with 2 inches water; bring to a boil. Add carrot and cook until tender, about 1 minute. Transfer to plate. Reduce heat to a simmer and poach eggs, 3 to 4 minutes.
- Divide quinoa between bowls. Top with egg, spinach, carrot, and cucumber. Whisk vinegar and 2 tablespoons olive oil; season with salt. Drizzle over bowls. Sprinkle with red chili flakes and chives.
Nutrition Facts : Calories 549 g, Fat 30 g, Fiber 8 g, Protein 17 g, SaturatedFat 5 g
POACHED FISH WITH CUCUMBERS
White fish is poached in wine and served with cucumbers cooked in whipping cream seasoned with mild mustard and tarragon.
Provided by Dickie
Categories Tilapia Recipes
Time 1h20m
Yield 2
Number Of Ingredients 9
Steps:
- Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.
- Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.
- Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and cook until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.
Nutrition Facts : Calories 754.2 calories, Carbohydrate 21 g, Cholesterol 194.5 mg, Fat 46.1 g, Fiber 1.9 g, Protein 22.6 g, SaturatedFat 27.8 g, Sodium 1455.7 mg, Sugar 7.4 g
LENTILS WITH CUCUMBERS, CHARD, AND POACHED EGG
Calling all savory breakfast people: This beans-and-greens egg bowl is for you.
Provided by Alison Roman
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring about 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.
- Combine lentils, scallions, dill, lemon zest, and 1 tablespoon lemon juice in a medium bowl; season with salt and pepper. Toss cucumbers with 1 tablespoon za'atar and remaining 1 tablespoon lemon juice in a small bowl; season with salt and pepper. Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.
- Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg. Sprinkle with more za'atar.
POACHED FISH WITH CUCUMBERS
White fish is poached in wine and served with cucumbers cooked in whipping cream seasoned with mild mustard and tarragon.
Provided by Dickie
Categories Tilapia Recipes
Time 1h20m
Yield 2
Number Of Ingredients 9
Steps:
- Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.
- Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.
- Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and cook until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.
Nutrition Facts : Calories 754.2 calories, Carbohydrate 21 g, Cholesterol 194.5 mg, Fat 46.1 g, Fiber 1.9 g, Protein 22.6 g, SaturatedFat 27.8 g, Sodium 1455.7 mg, Sugar 7.4 g
POACHED SALMON WITH POTATOES, CUCUMBER, AND BUTTERMILK-DILL DRESSING
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Bring 1 1/4 inches of water to a boil in a large straight-sided skillet. Generously season with salt. Add salmon, skin-side down; return to a boil. Remove from heat, cover, and let stand until salmon is just opaque throughout, 15 to 17 minutes. Use a slotted spatula to transfer salmon to a plate, skin-side up.
- Meanwhile, bring 2 inches of water to a simmer in a large pot fitted with a steamer basket (or a metal colander). Place potatoes in basket, cover, and steam until easily pierced with the tip of a sharp knife, 12 to 15 minutes.
- Whisk together buttermilk and mayonnaise in a bowl, stir in dill, and season with salt and pepper. Remove skin from salmon; flake fish into large pieces. Divide salmon, potatoes, and cucumber among plates; drizzle with dressing, and serve with lemon wedges.
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