Asian Poached Salmon Recipes

POACHED SALMON WITH TANGY ASIAN VEGETABLES

Poached Salmon with Tangy Asian Vegetables image

This easy poaching technique delivers moist, delicious fish every time, and it's easy to make it your own by changing up the type of fish and vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
2 tablespoons rice vinegar
4 tablespoons white miso paste
1 tablespoon soy sauce
1 1/2 cups julienned English (hothouse) cucumber
1 1/2 cups julienned carrot
1 carton (32 oz) Progresso™ Broth Vegetable
1 bunch green onions, sliced on the bias, white and green parts separated
4 boneless skin-on salmon filets (6 oz each)

Steps:

In large bowl, beat olive oil, vinegar, 1 tablespoon of the miso paste and the soy sauce with whisk. Toss in cucumber and carrot; set aside.
In 10-inch straight-sided skillet, heat broth, green onion whites and remaining 3 tablespoons miso paste to boiling over medium-high heat.
Add salmon to broth mixture. Heat to a simmer; cover and cook 8 to 12 minutes, depending on thickness, until salmon flakes easily with fork. Discard poaching liquid.
Divide marinated vegetables among 4 plates. Top with salmon. Scatter green onion greens on top.

Nutrition Facts : Calories 460, Carbohydrate 14 g, Cholesterol 85 mg, Fat 4, Fiber 3 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 5 g, TransFat 0 g

TRADITIONAL POACHED SALMON

Traditional Poached Salmon image

Provided by Nancy Fuller

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

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.

CHILLED POACHED SALMON WITH ASIAN SLAW AND WASABI AIOLI

Chilled Poached Salmon with Asian Slaw and Wasabi Aioli image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 20

Ingredients

6 (4-ounce) czar-cut salmon fillets
Salt and freshly ground black pepper
1 cup sake
2 shallot cloves, minced
2 garlic cloves, lightly crushed with the side of a knife blade and minced
1 tablespoon toasted sesame seeds
1 tablespoon minced fresh cilantro leaves
1 cup sesame oil
1/2 head napa cabbage, sliced chiffonade
1/4 cup dried seaweed
1 pint bean sprouts
1 (6-ounce) can bamboo shoots, drained, rinsed and cut chiffonade
2 leeks, white and tender green parts only, soaked in salt water to remove grit, and very thinly sliced
1 lime, juiced
1 orange, juiced
Freshly ground black pepper
1/3 cup mayonnaise
1 teaspoon wasabi powder
1/2 teaspoon garlic powder
1 teaspoon fresh lime juice

Steps:

Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.
Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.
Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.
Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.

ASIAN POACHED SALMON

Asian Poached Salmon image

Number Of Ingredients 7

Ingredients

1 piece Salmon Filets, skin on (1 per person)
3 pieces Garlic, sliced
1/4 teaspoon Ginger, shaved
2 pieces Green Onions, sliced on diagonal
2 tablespoons Lime juice
1 batch Water (or green tea or vegetable broth)
1 batch Hoisin/Garlic Chili Sauce

Steps:

Combine garlic, ginger, onions, and lime juice in flat fry pan with lid. Add enough water (or green tea or vegetable broth) to cover fish. Bring to a boil; turn down to low.
Add salmon, skin side down. Water should completely cover fish. Cover pan. Cook on low for approximately 8 minutes.
Remove filets from water with spatula when fish is opaque and firm. Remove skin.
Serve with Asian Slaw and Hoisin/Garlic Chili Sauce.

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