Ginger Poached Salmon Wlime Basil Cream Recipes

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ASIAN GINGER POACHED SALMON



Asian Ginger Poached Salmon image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 1 serving

Number Of Ingredients 14

2 tablespoons whole grain mustard
1 1/2 ounces sesame oil
1-ounce tarragon vinegar
1 tablespoon freshly minced ginger
Salt and pepper, to taste
1/2 yellow, red and orange bell pepper (julienne sliced)
1/4 cup fresh ginger, julienned
2 tarragon sprigs
1 (4-ounce) salmon fillet
1/4 cup Sylvia?s Secret Herb Seasoning (available from Sylvia?s Food Product Line)
1 tablespoon white wine
1/2 fresh lemon, juiced
1/2 red onion, julienned
1 teaspoon sesame seeds and 1/4 cup pickled ginger, for garnish

Steps:

  • Combine dressing ingredients in a medium size mixing bowl, whisk thoroughly and let stand until ready to use.
  • In an 8-inch saucepan, fill 3/4 with water. Bring to a boil. Place 14 inches of plastic wrap on a flat surface. Add 1/2 cup each of yellow, red and orange peppers on plastic wrap. Add 1/4 cup of julienne slices of ginger on top of peppers. Put 1 tarragon sprig on top of ginger. Coat salmon fillet (front and back) with Sylvia?s Secret Herb Seasoning and place on top of veggies. Add 1 tablespoon of white wine and juice from 1/2 fresh lemon. Place tarragon sprig on top of salmon fillet and fold in plastic, tightly. Place plastic wrap in boiling water and let it poach for 15 minutes. Take your favorite choice of green leaf salad mix and place on plate. Place cooked salmon on salad mix. Spoon Asian salad dressing on top of salmon fillet. Add red onion, remaining peppers, sesame seeds and ginger, to garnish.

GREEN TEA POACHED SALMON WITH GINGER LIME SAUCE



Green Tea Poached Salmon with Ginger Lime Sauce image

Provided by Claire Robinson

Time 40m

Yield 4 servings

Number Of Ingredients 8

10 cups water
2 limes, halved
6 tablespoons honey, divided
4-inch piece fresh ginger, peeled and chopped
2 teaspoons sea salt
2 teaspoons whole black peppercorns
4 to 6 tablespoons loose green tea
4 (6-ounce) boneless skinless salmon fillets

Steps:

  • Put the water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes.
  • Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Cook until the liquid is reduced by 2/3 and thickened, 7 to 10 minutes.
  • Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving.

Nutrition Facts : Calories 404 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 94 milligrams, Sodium 599 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Protein 35 grams, Sugar 12 grams

POACHED SALMON WITH LIME AND GINGER SAUCE



Poached Salmon With Lime and Ginger Sauce image

Make and share this Poached Salmon With Lime and Ginger Sauce recipe from Food.com.

Provided by carrie sheridan

Categories     Very Low Carbs

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs salmon fillets
1/4 cup dry white wine (Fish Eye pinot grigio)
1/4 cup fresh lime juice
1 teaspoon finely grated fresh gingerroot
1 1/2 cups very cold butter (Kerry Irish Gold)

Steps:

  • Boil 1 inch of water in a large skillet.
  • Place salmon in the pan; cover and poach gently until just cooked through.
  • Meanwhile, boil the wine, lime juice and ginger in a small pot until it is reduced to about 1-2 TBS.
  • Turn heat very low over the wine/lime/ginger and whisking constantly, slowly add the cold butter, 1 TBS at a time.
  • Pour sauce over the salmon and serve.

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