POACHED SALMON WITH GINGER AND CILANTRO
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
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
GINGER POACHED SALMON WITH LIME BASIL CREAM
Steps:
- Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid. Add 6 cups water, the squeezed lime halves, ginger, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavor; reduce heat to lowest setting, carefully slide salmon into the water, cover, and poach until fish is just cooked through, 5 to 7 minutes. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.
- Meanwhile, zest the remaining lime and add about 1/2 teaspoon zest to the bowl of a food processor; add the juice from half the lime to the bowl (should be about 1 teaspoon juice). Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste. Add the creme fraiche and puree until very smooth. Transfer to a serving bowl and refrigerate until ready to serve.
- To serve, plate the cold salmon with a drizzle of lime basil cream over the top.
ASIAN GINGER POACHED SALMON
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.
POACHED SALMON WITH LIME AND GINGER SAUCE
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
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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