POACHED SALMON WITH SAVOY CABBAGE
The Poached Salmon with Savoy Cabbage recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Remove outer leaves from savoy cabbage, quarter lengthwise and cut out the stalk, cut cabbage crosswise into strips. Heat butter in a pan and saute cabbage for a few minutes. Season with salt and pepper. Add lemon zest, broth and cream and simmer, covered, for about 15-20 minutes.
- Bring salted water to a boil and add half of lemon juice. Add salmon to the pan and simmer for about 6-8 minutes.
- Season cabbage to taste with salt, pepper and lemon juice.
- Arrange salmon with savoy cabbage on plates and serve.
EASY POACHED SALMON
In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.
Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ROASTED ATLANTIC SALMON WITH SAVOY CABBAGE
Provided by Florence Fabricant
Categories dinner, project, main course
Time 4h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Grind fennel seeds, coriander seeds and peppercorns together and mix with tarragon, dill, orange and lemon zest, kosher salt and sugar. Reserve one tablespoon of this mixture.
- Place each salmon fillet on a piece of plastic wrap, sprinkle each fillet on all but skin side with spice mixture, wrap each tightly, place on plate and refrigerate for four hours.
- About an hour before serving time, melt butter in heavy 3- or 4-quart saucepan. Add onion and 2 tablespoons of stock. Cook over medium heat until onion is tender; then, stir in cardamom. Add cabbage and remaining stock, and season to taste with salt and pepper. Cook, stirring from time to time, until cabbage is tender, 15 to 20 minutes. Remove from heat and set aside in warm place. Add more butter if desired.
- Mix yogurt and mustard together, and stir in reserved spice mixture. Set aside at room temperature.
- Preheat oven to 475 degrees. Remove fish from plastic wrap, and gently scrape off the spice mixture.
- Heat oil in heavy ovenproof skillet large enough to hold fish. Use two skillets if necessary. Place fish in pan or pans, skin side up, and sear for one minute. Turn fish over and place in oven in pan or pans and roast 4 to 6 minutes. The salmon should be barely done in the center.
- Gently reheat cabbage.
- Remove salmon from pan and remove the skin with sharp knife.
- Spoon mound of cabbage on each of 4 warm dinner plates. Place a salmon fillet on top of cabbage. Spoon a ribbon of sauce on each plate and serve with mashed potatoes.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 36 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 9 grams, Sodium 912 milligrams, Sugar 8 grams, TransFat 0 grams
SIMPLE POACHED SALMON
I love this recipe because it's healthy and almost effortless. And the salmon always cooks to perfection! -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes., Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.
Nutrition Facts : Calories 272 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 115mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SLOW-ROASTED SALMON WITH CABBAGE, BACON & DILL
What could be more Irish than salmon and cabbage and bacon. Recipe from Michael Shlow. Add diced potatoes to the cabbage and you have a complete Irish meal that's a far cry from corned beef and cabbage.
Provided by Chef Kate
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2-1/2-inch squares.
- Preheat the oven to 250°F.
- Place the bacon in a medium sauce pot over medium heat. Render the bacon until cooked but not crispy.
- You should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard the excess.
- Add the onion and sauté for 1 minute.
- Add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes.
- If all the water evaporates during cooking, add more as needed until the cabbage is very tender.
- Meanwhile, place the salmon fillets on a nonstick sheet pan.
- Drizzle 1 tablespoon of the olive oil over each fillet.
- Season with salt, pepper, and half the dill. Top each fillet with a teaspoon of butter and place in the oven.
- Cook 15 to 18 minutes for medium rare, 21 to 24 minutes for medium (depending on the thickness of the fish), and if you cook it any longer than that, I can't be held responsible.
- When the cabbage is meltingly soft and tender, season with salt, pepper, and the rest of the dill.
- Keep warm while the salmon finishes cooking.
- Remove the salmon from the oven and drizzle with the lemon juice.
- To serve:.
- Divide the cabbage between four dinner plates, top with the salmon fillets, and drizzle a little more olive oil over the fish.
- Season with freshly ground pepper, sprinkled on and around the fish.
- Garnish with additional fresh dill, if desired, and serve.
Nutrition Facts : Calories 518.4, Fat 38.4, SaturatedFat 10.3, Cholesterol 120.7, Sodium 425.4, Carbohydrate 4, Fiber 0.4, Sugar 1.5, Protein 37.8
PAN-ROASTED SALMON WITH GRAPEFRUIT-CABBAGE SLAW
This dish can help generate a little sunny feeling in the darkest days of winter. It's partly about the color story, with the pretty coral tones of the salmon and the grapefruit set against the pale green avocado. But there's also something beachy and Californian about the creamy cabbage slaw that's inspired by my favorite Baja-style taco stands. The winter might be chilly and damp, but somewhere out there, the sun is shining bright.
Provided by Sara Dickerman
Categories HarperCollins Dinner Fish Salmon Grapefruit Salad Quick and Healthy Healthy Winter Avocado Cabbage Wheat/Gluten-Free
Yield 4 servings and 1 lunch the next day
Number Of Ingredients 9
Steps:
- Combine the grapefruit juice and shallot in a small bowl; set aside.
- Score the skin side of the salmon and season all over with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside.
- In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.
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OVEN ROASTED SALMON WITH RICE AND SAVOY CABBAGE
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5/5 (1)Total Time 30 minsCategory MainsCalories 724 per serving
- Arrange a rack in the middle of the oven, then preheat it to 220 °C / 430 °F. Line a baking sheet with parchment paper.
- First, cook the rice. Place rice in a colander and rinse under cold running water. Place in a saucepan, add half a teaspoon of salt and water. Place over high heat and bring to a boil, then cover with a lid and simmer for 11 minutes.
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