Poached Salmon With Melon Salsa Recipes

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POACHED SALMON WITH MELON SALSA



Poached Salmon With Melon Salsa image

Make and share this Poached Salmon With Melon Salsa recipe from Food.com.

Provided by mermaidmagic

Categories     Melons

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 spring onions, thinly sliced (including green portions)
1 1/2 teaspoons of fresh mint, chopped
1 teaspoon fresh ginger, grated
3 tablespoons lime zest, grated
1 1/2 lbs salmon fillets, skinned and cut into 6 pieces
1 (3 lb) honeydew melon, peeled,seeded and cut into 1/2 inch cubes
1 yellow bell pepper, seeded,stemmed and cut into 1/2 inch squares
1/4 cup lime juice
1/2 red onion, chopped
1 jalapeno chile, minced
2 tablespoons of fresh mint, chopped

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.

Nutrition Facts : Calories 462.4, Fat 5.3, SaturatedFat 1, Cholesterol 59.1, Sodium 234.9, Carbohydrate 83.3, Fiber 7.8, Sugar 71.2, Protein 28

POACHED SALMON WITH LEMON MINT TZATZIKI



Poached Salmon with Lemon Mint Tzatziki image

Provided by Ellie Krieger

Categories     main-dish

Time 3h18m

Yield 6 servings

Number Of Ingredients 16

2 cups dry white wine
2 cups water
2 bay leaves
2 sprigs flat-leaf parsley
2 lemons, unpeeled, sliced
1 (2 pound) salmon fillet with skin
1 scallion, top only, thinly sliced
1 cup Lemon Mint Tzatziki, recipe follows
1 cup non-fat yogurt
1 English cucumber
1 teaspoon olive oil
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon lemon zest
1 tablespoon finely chopped mint leaves
Salt and pepper

Steps:

  • Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
  • Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
  • Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
  • To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.
  • Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
  • Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 307 calorie, Fat 17 grams, SaturatedFat 3 grams, Carbohydrate 4 grams, Protein 32 grams

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.

POACHED SALMON WITH DILL SAUCE



Poached Salmon with Dill Sauce image

Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 cups water
1 cup white wine or reduced-sodium chicken broth
1 medium onion, chopped
1/4 cup chopped celery
4 salmon fillets (4 ounces each)
SAUCE:
1/4 cup reduced-fat sour cream
1/4 cup plain yogurt
2 teaspoons snipped fresh dill
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash hot pepper 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.

Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

POACHED SALMON WITH LEMON MINT TZATZIKI



Poached Salmon With Lemon Mint Tzatziki image

Flaky, buttery, cool poached salmon is perfect for a warm weather dinner party. A large fillet makes an elegant presentation, and it can be prepared ahead of time. The memon mint tzatziki balances the salmon's richness with a refreshing lightness.

Provided by dkam1719

Categories     Brunch

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups dry white wine
4 cups water
2 bay leaves
2 sprigs fresh flat leaf parsley
2 lemons, thinly sliced
2 lbs skin on salmon fillets, pin bones removed
1 scallion, thinly sliced (green part only)
1 cup plain nonfat yogurt or 3/4 cup plain Greek yogurt
1/2 large English cucumber, seeded
1 teaspoon olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
1/2 teaspoon minced garlic
1 tablespoon finely chopped of fresh mint
salt and pepper

Steps:

  • Salmon:.
  • Put the wine, water, bay leaves, parsley and one of the sliced lemons in a large skillet and bring to a simmer. Add the salmon skin side down. Add more water if necessary to cover the fillet. Cover the skillet and simmer over low heat until the fish is just cooked through, about 10 minutes per inch thickness. With two large spatulas carefully transfer the fish to a plate, cover it and let it cool. Transfer to the refrigerator to chill completely- about 3 hours.
  • Once chilled, remove the skin from the salmon. Uncover the fish, place a clean plate or baking sheet on top and flip the two over to the fish is skin side up on the clean plate. Peel the skin from the fillet and scrape away any discolored flesh. Flip the fish again right side up onto a serving plate. Garnish with the scallion greens and the remaining lemon slices.
  • Sauce:.
  • If using regualr yogurt spoon it into a strainer lined with a paper towel or coffee filter and set over a bowl. Let is drain and thicken for 30 minutes. Coarsely grate the cucumber. Drain it well in another strainer for a minute or two pressing out as much liquid as possible.
  • In a meduim bowl stir together the drained or Greek yogurt, the grated cucumber oil, lemon juice and zest, garlic and mint. Season with salt and pepper.
  • Sauce will keep 3 days in airtight container in fridge.

Nutrition Facts : Calories 283.6, Fat 6.2, SaturatedFat 1, Cholesterol 79.6, Sodium 142.6, Carbohydrate 10.5, Fiber 2, Sugar 4.4, Protein 33.3

POACHED SALMON II



Poached Salmon II image

This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.

Provided by lor

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

Time 25m

Yield 4

Number Of Ingredients 7

½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

Steps:

  • Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
  • Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
  • Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 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

SIMPLE POACHED SALMON



Simple Poached Salmon image

A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 6

2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
Coarse salt
4 skinless salmon fillets (6 ounces each and about 1 inch thick)

Steps:

  • In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
  • Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

Nutrition Facts : Calories 277 g, Fat 12 g, Protein 39 g

POACHED SALMON WITH DILL AND LEMON



Poached Salmon with Dill and Lemon image

This is an easy-to-make poached salmon dish that requires minimal preparation. It goes well with rice pilaf and steamed asparagus.

Provided by China M

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

Time 1h10m

Yield 8

Number Of Ingredients 9

4 cups water
2 cups white wine
1 lemon, sliced into thin rings, divided
4 each whole black peppercorns
1 sprig fresh dill, minced
1 bay leaf
2 (1 pound) salmon fillets
1 tablespoon honey
1 pinch salt and ground black pepper to taste

Steps:

  • Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
  • Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
  • Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
  • Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 5.6 g, Cholesterol 55.8 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 80.9 mg, Sugar 2.8 g

POACHED SALMON WITH LEMON MAYONNAISE



Poached Salmon with Lemon Mayonnaise image

Categories     Herb     Brunch     Poach     Quick & Easy     Mayonnaise     Lemon     Salmon     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Salmon
3 8-ounce bottles clam juice
3/4 cup dry white wine
3 lemon slices
3 fresh dill sprigs
4 whole peppercorns
4 6- to 8-ounce salmon fillets
Mayonnaise
1 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Butter lettuce leaves
4 lemon slices
8 lemon wedges
Tomato wedges

Steps:

  • For salmon:
  • Combine first 5 ingredients in deep skillet. Simmer 10 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Transfer salmon to plate, using 2 spatulas as aid. Reserve liquid in skillet. Cool salmon. Cover and chill until cold. (Can be prepared 1 day ahead.)
  • For Mayonnaise:
  • Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes. Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl. Mix in 1 tablespoon poaching liquid. Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.)
  • Line platter with lettuce. Top with salmon. Make cut in each lemon slice from center to edge. Twist lemon slices and place atop salmon. Garnish with lemon wedges and tomatoes and serve with mayonnaise.

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