TRADITIONAL POACHED SALMON
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 RAITA
The yogurt sauce is an excellent complement to the poached fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, bring water to a low simmer. Add salmon fillets and simmer until opaque throughout, about 5 minutes. Peel, seed, and thinly slice cucumber, then stir in yogurt and olive oil. Season and serve alongside salmon; drizzle with additional oil, if desired.
PAN-ROASTED SALMON WITH COLLARDS AND RADISH RAITA
Provided by Bon Appétit Test Kitchen
Categories Fish Quick & Easy Yogurt Low Cal High Fiber Low Sodium Dinner Seafood Salmon Radish Healthy Collard Greens Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.
- Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.
- Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
- Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.
POACHED SALMON WITH HOLLANDAISE SAUCE
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Provided by luna
Categories World Cuisine Recipes European French
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
- Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
- Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
- When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
- To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.
Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g
POACHED SALMON II
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
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
POACHED SALMON WITH CUCUMBER RAITA
Poaching results in perfectly moist fish. The accompanying yogurt raita in this recipe is a classic accompaniment with an Indian flair.
Categories poached salmon with cucumber raita
Yield 4
Number Of Ingredients 17
Steps:
- In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.
- Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
- Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
- Wine Recommendation: To match the acidity of the yogurt and the richness of the fish, look for a white that blends crisp acidity with good body. Try a pinot gris from Oregon or a sauvignon blanc from New Zealand.
OVEN POACHED SALMON A LA PAIGE WITH DILL, VIDALIA ONION AND CUCUMBER RELISH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.
- Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
- Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.
OVEN POACHED SALMON A LA PAIGE (RACHAEL RAY)
I saw Rachael Ray prepare this on TV on the Food network for her 30 minute meals. It seemed so easy so here it is! She served it with rice cooked in chicken broth. Can be eaten hot or cold. By the way, I think she said that Paige is a friend (or the daughter of a friend) who loves this recipe. Since it's so easy to make, Paige can even make it with her Mom. You could change this recipe by using white wine for the broth and by varying the fresh herbs.
Provided by Oolala
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Rub the bottom of a shallow baking dish with cold butter.
- Arrange salmon in dish.
- Season the fish with salt and pepper.
- Add broth and a few sprigs of dill to the pan.
- Roast the fish 12 to 15 minutes.
- Combine sugar, salt and vinegar in the bottom of a medium bowl.
- Add chopped onions, chopped cucumber and radishes.
- Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
- Remove fish from the oven.
- Spoon pan juices over fish and carefully transfer to individual plates or platter.
- Top fish with relish and serve.
Nutrition Facts : Calories 258.3, Fat 9.4, SaturatedFat 3, Cholesterol 95.2, Sodium 1098.9, Carbohydrate 4.4, Fiber 0.3, Sugar 3.3, Protein 36.3
POACHED SALMON WITH CUCUMBER RAITA
Steps:
- 1. In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes. 2. Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve. 3. Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1 inch - thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
POACHED SALMON WITH YOGURT-BORAGE RAITA
Make and share this Poached Salmon With Yogurt-Borage Raita recipe from Food.com.
Provided by Alia55
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Raita:.
- In a medium bowl mix yogurt, mayonnaise, cucumber, mint, curry powder, salt and lemon juice.
- Stir in flowers just before serving.
- This can be made up to 8 hours ahead.
- Salmon:.
- In a large saucepan, combine the wine, bay leaf, scallions, water and parsley. Bring to a simmer (do not boil).
- Wrap the salmon steaks in cheesecloth and gently lower into simmering liquid.
- Simmer 10 to 12 minutes, or until fish turns pink and flaky.
- Transfer the salmon steaks to a serving platter and drain liquid.
- Top each steak with raita and fresh borage flowers.
Nutrition Facts : Calories 183.5, Fat 7.7, SaturatedFat 2.3, Cholesterol 26.6, Sodium 105, Carbohydrate 10.2, Fiber 0.8, Sugar 5.4, Protein 8.6
POACHED SALMON WITH TARRAGON SAUCE
I prepare this poached salmon when she doesn't want to heat up the kitchen. Fixing the sauce first allows the herb seasonings to meld and enhance the mild-tasting steaks. Use two slotted spatulas to remove the poached fish from the pan. Poached fish is delicate and tends to break apart easily. -Laura Lunardi, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the yogurt, mayonnaise, onion, parsley, tarragon, salt and 1/8 teaspoon pepper. Cover and refrigerate., In a large nonstick skillet, combine the broth, water, lemon juice, bay leaf and remaining pepper. Bring to a boil. Reduce heat; add the salmon. , Cover and poach for 8-10 minutes or until fish is firm and flakes easily with a fork. Remove from poaching liquid. Serve with tarragon sauce.
Nutrition Facts : Calories 261 calories, Fat 12g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 500mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
More about "poached salmon with raita recipes"
POACHED SALMON FILLETS WITH CUCUMBER RAITA - AN …
From anappetizinglife.com
Cuisine AmericanTotal Time 20 minsCategory Main CourseCalories 526 per serving
- In a fish poacher or large stainless pan, add wine, water, onion, celery, carrot, parsley, bay leaves and black peppercorns.
- Lightly salt salmon fillets then add to them to pan. Bring to a simmer. Cover and let simmer for 8 - 10 minutes.
POACHED SALMON WITH CUCUMBER RAITA RECIPE - FOOD
From foodandwine.com
5/5 (1)Category SalmonServings 4
- In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.
- Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
- Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
BAKED SALMON WITH BORAGE RAITA - COOKSTR.COM
From cookstr.com
CHILLED POACHED SALMON WITH RAITA SAUCE + SALMON …
From ingredientsforafabulouslife.com
PAN-ROASTED SALMON WITH COLLARDS AND RADISH RAITA …
From bonappetit.com
GRILLED SALMON WITH INDIAN SPICES AND RAITA RECIPE
From bonappetit.com
COLD POACHED SALMON RECIPE - ANDREW ZIMMERN | FOOD
From foodandwine.com
POACHED SALMON STEAKS PROVENçAL WITH RAITA | COOKERY & RHETORIC
From cookeryandrhetoric.com
REAL GOOD FISH | RECIPE | | COLD POACHED SALMON WITH RAITA
From realgoodfish.com
POACHED SALMON WITH CUCUMBER RAITA RECIPE | RECIPES.NET
From recipes.net
CHILLED POACHED SALMON WITH RAITA SAUCE ARCHIVES - INGREDIENTS FOR …
From ingredientsforafabulouslife.com
MALTED MILK PANNA COTTA RECIPE - BBC FOOD
From bbc.co.uk
POACHED SALMON WITH CUCUMBER RAITA RECIPE | MYRECIPES
From myrecipes.com
POACHED SALMON WITH RAITA - MEALPLANNERPRO.COM
From mealplannerpro.com
POACHED SALMON WITH RAITA RECIPE | RECIPE | RECIPE FOR POACHED …
From pinterest.co.uk
INDIAN SPICED SALMON WITH RAITA INSPIRED SAUCE - TO TASTE
From totaste.com
MOROCCAN SALMON WITH RAITA - TAMARIND & THYME
From tamarindnthyme.com
POACHED SALMON WITH DILL SAUCE INA GARTEN - CHEFS & RECIPES
From chefsandrecipes.com
POACHED SALMON FILLETS WITH CUCUMBER RAITA | RECIPE | POACHED …
From pinterest.com
SPICED SALMON WITH POMEGRANATE RAITA - SALT AND SERENITY
From saltandserenity.com
SALMON POACHED IN HORSERADISH MILK - RICARDO
From ricardocuisine.com
POACHED SALMON WITH CUCUMBER RAITA, FOODANDWINE.COM
From bigoven.com
POACHED SALMON WITH CUCUMBER RAITA - MASTERCOOK
From mastercook.com
POACHED SALMON WITH CUCUMBER RAITA - INDIAN RECIPES
From fooddiez.com
POACHED SALMON - THE BEST RECIPE - THECOOKFUL
From thecookful.com
POACHED SALMON WITH CUCUMBER RAITA RECIPE | DELICIOUS …
From deliciousrestaurantrecipes.blogspot.com
MAKING OTHER PEOPLE'S RECIPES: POACHED SALMON WITH CUCUMBER …
From makingotherpeoplesrecipes.blogspot.com
TANDOORI SALMON CAKES WITH RAITA | CANADIAN LIVING
From canadianliving.com
POACHED SALMON {FAST & HEALTHY SALMON RECIPE} – WELLPLATED.COM
From wellplated.com
POACHED SALMON - THE SEASONED MOM
From theseasonedmom.com
EASY POACHED SALMON WITH LEMON & DILL (STEP-BY-STEP) - GARLIC …
From garlicdelight.com
SPICED BAKED SALMON - POMEGRANATE RAITA - THE FOOD BLOG
From thefoodblog.net
TANDOORI SALMON WITH RAITA - LOVE & GOOD STUFF
From loveandgoodstuff.com
INA GARTEN POACHED SALMON - CHEFS & RECIPES
From chefsandrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love