Poached Salmon With Fruit Salsa Recipes

SALMON OR HALIBUT WITH FRUIT SALSA

Steps:

• Thaw fish, if frozen.
• Rinse fish; pat dry with paper towels.
• Cut into 4 serving-size pieces.
• For fruit salsa, in a medium bowl, stir together strawberries, peaches, or nectarines; kiwifruit or apricots; the snipped cilantro; the orange juice or apple juice; and jalapeno chile pepper.
• Set aside.
• Brush both sides of each fish piece with oil.
• Sprinkle with lemon-pepper seasoning.
• Coat the unheated rack of a broiler pan with nonstick cooking spray.
• Place fish on rack.
• Broil 4 inches from heat for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through broiling.
• Serve with the fruit salsa.
• If desired, garnish with cilantro sprigs. Makes 4 servings.
• *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
• Grill Method: Coat the unheated rack of an uncovered grill with nonstick cooking spray. Place fish on rack directly over medium coals. Grill for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through grilling.

POACHED SALMON WITH MELON SALSA

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.

SALMON WITH FRUIT SALSA

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.

POACHED SALMON WITH MANGO AVOCADO SALSA

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.

POACHED SALMON WITH PEACH AND MANGO 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.

POACHED SALMON WITH DILL SAUCE

Steps:

• In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.