Salmon With Ginger And Cilantro Recipes

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POACHED SALMON WITH GINGER AND CILANTRO



Poached Salmon With Ginger and Cilantro image

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is geared to new cooks and non-cooks. The cilantro and fresh ginger add zing; if you want to tone it down, use half the listed amount of fresh ginger. I prefer to poach salmon over any other preparation method, although I most often poach in my square 1 1/2-quart Corning Glass casserole dish in the microwave, topping the exposed surface with tiny slivers of butter to prevent drying out, checking at 8 minutes, and turning salmon over if additional cooking time is needed, adding more tiny slivers of butter. I keep dry vermouth and dry sherry on hand to use for dry white wine, as these don't go bad if you can't finish the bottle. Whatever wine you choose, it must be good enough for you to drink, avoid "cooking wine". Pinot grigio or a flavorful chardonnay such as Kendall-Jackson also work, or Vouvray would be special if you are trying to impress someone. I recommend a non-reactive pan so the wine won't ruin the seasoning of your favorite saute pan; a Le Creuset enamelled skillet or pot or a heavy non-stick pan would work as well for stovetop. Now poach fish with confidence! You'll eschew Mrs. Paul's or Gorton's forever!

Provided by KateL

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

12 ounces salmon fillets (2 pieces) or 12 ounces salmon steaks (2 pieces)
2 tablespoons fresh cilantro, coarsely chopped
1 inch fresh ginger, peeled and grated
2 garlic cloves, minced
1/4 cup dry white wine (or water with lemon)
2 tablespoons water
2 tablespoons fresh cilantro, coarsely chopped, for garnish

Steps:

  • In a small non-reactive heavy-bottomed pan, place salmon, skin side down (keeping the skin on makes it easier to remove the salmon from the pan later). Top with 2 tablespoons of coarsely chopped cilantro, the ginger, garlic, wine, and water.
  • Cover and simmer, allowing 8 minutes per inch of thickness, until cooked through (when salmon flakes easily with a fork).
  • Serve the salmon with pan juices and garnish with remaining 2 tablespoons coarsely chopped cilantro. Side dishes of rice and steamed broccoli will make the colors pop.

Nutrition Facts : Calories 224.6, Fat 5.8, SaturatedFat 0.9, Cholesterol 87.5, Sodium 116, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 33.8

CILANTRO LIME SALMON



Cilantro Lime Salmon image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
3 tablespoons butter
Two 6-ounce fillets salmon
Kosher salt and freshly ground black pepper
1 tablespoon honey
1 tablespoon soy sauce
Zest and juice of 2 limes, plus lime wedges, for serving
2 tablespoons finely chopped fresh cilantro
Steamed rice, for serving

Steps:

  • Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
  • Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
  • Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

SALMON WITH GINGER AND CILANTRO



SALMON WITH GINGER AND CILANTRO image

Categories     Fish     Bake

Yield 2 people

Number Of Ingredients 8

Ingredients
1- Alaskan Pacific salmon fillet, approximately 1-1.5 lbs, skin still on. Suggested salmon varieties: Sockeye (red), Chinook (king) or Coho (silver).
fine sea salt
1/2 cup low sodium soy sauce (omit sea salt above if using regular, higher sodium soy sauce)
2 Tablespoons freshly grated ginger root or pre-packaged minced ginger root
1 teaspoon crushed garlic
1 cup fresh cilantro leaves, some soft stems are ok.
extra cilantro leaves for garnish

Steps:

  • Gently rinse salmon fillet in very cold water, about 10 seconds each side. Pat salmon dry with paper towel. Rub sea salt into salmon, flesh-side only, until most of exposed flesh is coated. In medium sized bowl, mix together soy sauce, ginger and garlic with a fork or whisk. Once well combined, briefly mix in cilantro, just enough to cause a little "bruising" of the leaves but not so much as to completely mash them to a pulp. Pour mixture into baking dish (preferably glass). If possible, try to match the size of the baking dish as closely as possible to the size of the salmon fillet. Place salmon fillet, skin side up, in the baking dish. If the fillet is a pretty uneven thickness (i.e. a difference of more than an 1 inch), I will sometimes choose to "tuck in" the thinnest parts and/or the edges, to keep those portions from being very overcooked when the thicker portion is just finished. Preheat oven to 375 degrees F(190 C) . Cover baking dish, allow salmon to marinate for approximately 10 minutes. Baked covered salmon for 20 minutes, then remove from oven and turn fillet, if possible, to skin side down. At this point the majority of the salmon should flake easily with a fork and have changed color from a bright translucent reddish-pink to a opaque, bright orange-salmon color. Check the thickest part of the salmon with a fork, aligning tines along the natural grain of the fillet and pulling gently apart. The middle of the fillet should be opaque with a small amount of translucent portions. Return salmon to oven to bake for another 5-10 minutes, depending on how well cooked you wish it to be. Remove salmon from oven, transfer to serving plate and garnish with a few remaining cilantro leaves. Excellent served with rice, vegetables or any other mildly flavored side dish (so as not to overpower).

SPICE-CRUSTED SALMON WITH GINGER-CILANTRO YOGURT SAUCE



Spice-Crusted Salmon with Ginger-Cilantro Yogurt Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Ginger     Quick & Easy     Low Cal     Dinner     Salmon     Healthy     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup plain yogurt
2 tablespoons chopped fresh cilantro
3 teaspoons fresh lime juice, divided
3 teaspoons olive oil, divided
1 teaspoon minced peeled fresh ginger
1 garlic clove, pressed
1 teaspoon fennel seeds
1 teaspoon coriander seeds
4 6-ounce salmon fillets with skin
Lime wedges

Steps:

  • Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger, and garlic in small bowl. Season with salt and pepper. Place fennel seeds and coriander seeds in heavyduty plastic bag. Using mallet, crush seeds. Sprinkle fillets with salt, pepper, and seeds.
  • Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes. Drizzle with 2 teaspoons lime juice. Place fillets on plates. Top with sauce; serve with lime wedges.

BAKED SALMON AND GINGER



Baked Salmon and Ginger image

Fresh ginger and salmon are a great match, and make a super-healthy meal when paired with a leafy green vegetable such as spinach, arugula or watercress.

Provided by English_Rose

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

2 salmon fillets, boneless
1 tablespoon fresh ginger, finely chopped
1 garlic clove, finely chopped
1/2 lemon, juice
1/2 ounce cilantro, chopped

Steps:

  • Preheat the oven to 400°F.
  • Put two fillets of fresh, boneless salmon on a piece of foil and sprinkle evenly with the chopped ginger and garlic.
  • Squeeze the lemon juice over both pieces of fish then sprinkle with chopped cilantro. Wrap loosely in the foil and bake for 13-15 minutes, or until the fish is cooked through.
  • Serve with green salad leaves, dressed with a drizzle of olive oil and balsamic vinegar.

Nutrition Facts : Calories 380.6, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 217.8, Carbohydrate 4.2, Fiber 1.6, Sugar 0.1, Protein 64

GRILLED CILANTRO SALMON



Grilled Cilantro Salmon image

Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro.

Provided by C.BURKS

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 45m

Yield 6

Number Of Ingredients 6

1 bunch cilantro leaves, chopped
2 cloves garlic, chopped
2 cups honey
juice from one lime
4 salmon steaks
salt and pepper to taste

Steps:

  • In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
  • Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
  • Preheat an outdoor grill for high heat.
  • Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 458.8 calories, Carbohydrate 94.3 g, Cholesterol 34.1 mg, Fat 4.5 g, Fiber 0.5 g, Protein 17 g, SaturatedFat 1 g, Sodium 40.8 mg, Sugar 93 g

GINGER SALMON



Ginger Salmon image

This sweet and tangy topping makes a fabulous tasting piece of salmon taste even better. It is the best I've had!

Provided by SVPORTER

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 5

2 teaspoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons grated fresh ginger
1 pound salmon fillets

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, blend olive oil, honey, Dijon mustard and ginger
  • Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 5.3 g, Cholesterol 67 mg, Fat 14.7 g, Protein 22.6 g, SaturatedFat 2.8 g, Sodium 161.1 mg, Sugar 4.3 g

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