OVEN-POACHED SALMON WITH CUCUMBER SAUCE
This oven-poached salmon recipe that cooks to succulent perfection in minutes.
Provided by Beachbody
Categories Main Course
Time 32m
Number Of Ingredients 10
Steps:
- Preheat oven to 375° F.
- Place salmon, skin-side down, in baking dish. Top with dill and drizzle with lemon juice.
- Season with salt and pepper if desired.
- Add water to submerge salmon halfway. Cover baking dish with aluminum foil.
- Bake for 18 to 22 minutes, or until salmon flakes easily when tested with a fork.
Nutrition Facts : ServingSize 1 serving, Calories 190 kcal, Carbohydrate 3 g, Protein 26 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 64 mg, Sodium 352 mg, Sugar 2 g
QUICK POACHED SALMON WITH CUCUMBER SAUCE
There's no reason to shy away from cooking fish at home with a recipe as effortless as this one. Besides basil, try using dill, fennel or coriander in the herby sauce. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.
Nutrition Facts : Calories 361 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
COLD-POACHED SALMON WITH CUCUMBER SALAD
This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve this Cold-Poached Salmon with Cucumber Salad for a simple but sophisticated spring or summer lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
- Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
- Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.
POACHED SALMON WITH CUCUMBER SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
- Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
- Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.
POACHED SALMON FILLETS WITH CREAMY HERBED CUCUMBER SAUCE
Poaching salmon for any occasion just got tastier thanks to a delicious cucumber sauce.
Provided by Sheri Castle
Time 4h40m
Number Of Ingredients 21
Steps:
- Coarsely grate cucumbers using large holes of a box grater. Line a fine mesh strainer with cheesecloth, and place strainer in a bowl. Place grated cucumbers in prepared strainer, and toss with 1 teaspoon of the salt. Place in refrigerator; drain at least 4 hours or up to 12 hours.
- Meanwhile, stir together 6 cups cold water and 6 tablespoons of the salt in a large, shallow dish until salt dissolves. Add salmon fillets in a single layer. Refrigerate, uncovered, 1 hour.
- Remove salmon from shallow dish; discard salt water. Working in batches, if needed, arrange salmon in a single layer in a large, shallow Dutch oven or a large, nonreactive skillet with a tight-fitting lid. Add wine, onion, celery, carrot, lemon juice, dill sprigs, parsley sprigs, pickling spice, and peppercorns. Add enough cold water to submerge salmon (about 4 cups). Cook over medium until an instant-read thermometer inserted in cooking liquid reaches 175°F, 8 to 10 minutes. Remove from heat; cover and let stand 10 minutes. Using a long spatula, lift salmon to remove from liquid. Pat salmon dry. Repeat poaching process with remaining salmon. Discard poaching liquid and solids in Dutch oven.
- Arrange salmon on a serving platter. Cover and refrigerate until chilled, at least 2 hours or up to 12 hours.
- Meanwhile, place yogurt, chives, lime juice, oil, mustard, sugar, pepper, and remaining ¼ teaspoon salt and 3 tablespoons each chopped parsley and dill in a food processor or blender. Process until smooth, about 30 seconds. Transfer to a bowl. Cover and refrigerate until ready to serve.
- Remove cucumbers from refrigerator, and squeeze to remove liquid; discard liquid. Stir ⅔ cup squeezed cucumbers into yogurt sauce; reserve remaining squeezed cucumbers for garnish. Remove and discard salmon skin. Dollop salmon with sauce; garnish with lemon zest and squeezed cucumbers.
POACHED SALMON WITH CUCUMBER-DILL SAUCE
From "The South Beach Diet" copyright 2003. (Save 2 fillets to use in Poached Salmon Spinach Salad for tomorrow's lunch.)
Provided by WendyMaq
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover.
- Reduce heat and simmer for 10 minutes.
- Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
- To prepare Cucumber-Dill Sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill, and mustard.
- To serve: place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs, if using.
Nutrition Facts : Calories 222.3, Fat 4.2, SaturatedFat 0.8, Cholesterol 59.9, Sodium 147.8, Carbohydrate 7.7, Fiber 1, Sugar 3.1, Protein 24.2
TOMATO-POACHED FISH WITH CHILE OIL AND HERBS
Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish. Here, go for meaty, mild-flavored, firm-fleshed varieties like cod, haddock, pollack, halibut or flounder. This flavorful sauce, made from burst cherry (or other small) tomatoes, sizzled shallots and toasted garlic, definitely has a summery vibe; feel free to substitute a can of peeled tomatoes if the real deal isn't in season.
Provided by Alison Roman
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
- Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
- Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
- Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
- To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.
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PERFECT POACHED FISH - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (40)Total Time 15 minsCategory DinnerCalories 191 per serving
- Put all the ingredients, except the fish, in a large skillet with high sides and add at least 2 inches of water. Heat the water over medium heat until it reaches 140 degrees Fahrenheit, or until it is steaming, the water is moving around but not bubbling at all. You should be able to dip your finger into the water very briefly without burning it. (Be careful if you do this, though. I don’t want you to hurt yourself!) Reduce the heat to medium-low.
- Once the water is at 140 degrees, slide the fish into the pot. If there is not enough water to cover the fish, add a little more. The trick here is that you want the water to remain at a fairly constant 140 degrees so that the fish doesn’t overcook.
- The fish is ready once it reaches an internal temperature of 140 degrees. Without a thermometer, you can test for doneness by seeing if the flesh flakes easily from the fish. A salmon fillet will take approximately 10 minutes to poach. The poaching time will vary depending on the thickness of the fish. Remember though, that as long as the water does not rise above 140 degrees you will not overcook your fish.
- Carefully remove the fish from the poaching liquid using a slotted spatula and serve it immediately.
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