POACHED SALMON IN COCONUT LIME SAUCE
Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry - except it's super quick and easy to make! Even though the salmon is poached, it's well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 17
Steps:
- Sprinkle both sides of salmon with salt and pepper.
- Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
- Turn heat down to medium low and allow skillet to cool.
- Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
- Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
- Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
- Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
- Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
- Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
- Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.
Nutrition Facts : Calories 502 kcal, Carbohydrate 9 g, Protein 32 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 82 mg, Sodium 435 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
GINGER SALMON WITH CUCUMBER LIME SAUCE
Lime with ginger is a favorite flavor combo for me, especially with grilled salmon. So good. Even with the cucumber sauce, this recipe is easy, too. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Place the first 13 ingredients in a blender. Cover and process until pureed., In a small bowl, mix ginger, lime juice, oil, salt and pepper. Rub over flesh side of salmon fillets., Lightly oil the grill rack. Place salmon on rack, skin side down. Grill, covered, over medium-high heat 10-12 minutes or until fish just begins to flake easily with a fork. Serve with sauce.
Nutrition Facts : Calories 327 calories, Fat 20g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 372mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
LIME & GINGER SALMON
Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
- Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
- Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
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.
GREEN TEA POACHED SALMON WITH GINGER LIME SAUCE
Provided by Claire Robinson
Time 40m
Yield 4 servings
Number Of Ingredients 8
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
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.
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.
POACHED SALMON WITH DILL AND LEMON
This is an easy-to-make poached salmon dish that requires minimal preparation. It goes well with rice pilaf and steamed asparagus.
Provided by China M
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
- Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
- Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
- Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 5.6 g, Cholesterol 55.8 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 80.9 mg, Sugar 2.8 g
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
COLD POACHED SALMON WITH MUSTARD-LIME SAUCE
Categories Fish Mustard Brunch Poach Lunch Lime Salmon Summer Chill Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
- Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. Can be made 1 day ahead. Keep chilled.)
- Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.
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
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