CITRUS POACHED SALMON
A Light dish served over White Jasmin Rice. This is also good served cold. Left overs make a great salmon salad. You can 1/2 the liquid with no problem.
Provided by Rita1652
Categories Oranges
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, combine chicken stock, orange juice, grapefruit juice, white wine, onion, carrots, kaffir lime leaves, garlic and lemon grass.
- Season with salt and white pepper.
- Bring to a boil for 5-10 minutes.This is to reduce so the liquid has more flavor and to soften the veggies.
- Reduce heat to a very low simmer.
- Place the salmon (skin side down) in the poaching liquid until flaky and tender, about 5-10 minutes.
- Serve as is garnished with fruit. Or chill place on a bed of greens garnished with fruit slices.
POACHED SALMON ON WATERCRESS WITH CITRUS VINAIGRETTE
Steps:
- To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.
- To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
- Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.
LEMONGRASS AND CITRUS POACHED SALMON
This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth. Also serves well cold. Best if served with veggies and a good teriyaki sauce.
Provided by Chef Dave
Categories Asian Recipes
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Remove skin from salmon, then cut into desired portions.
- In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low simmer. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 16.8 g, Cholesterol 69 mg, Fat 12.8 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 2.5 g, Sodium 688.3 mg, Sugar 9.5 g
HEALTHY LEMON POACHED SALMON AND A CUCUMBER LEMON SAUCE
Salmon ... what can you say. It has amazing health benefits. The best part ... you can just lightly season, bake, broil, patties, sandwich spreads, salads and, spicy, sweet, tangy, citrus, Asian or pretty much anything you like. Well this is one way I really like to cook salmon. I showed this recipe to a girlfriend who has to watch her sugar as well as her overall diet and she makes this all the time for her family. This is very healthy and quick well to make a great dinner. I use a pea puree for the base and serve with some steamed new potatoes and my grilled vegetables, and I dare anyone to say they were hungry after finishing the dinner.
Provided by SarasotaCook
Categories Vegetable
Time 35m
Yield 4 Salmon fillets, 4 serving(s)
Number Of Ingredients 24
Steps:
- Pea Puree -- In a medium sauce pan add 1/4 cup water, peas, mint, garlic and butter and cook for about 5 minutes until they begin to soften. Transfer to the blender and puree until creamy. Season with salt and pepper. This can easily be made earlier that day. Just reheat in the microwave or on the stove before serving. It only takes a few minutes.
- Cucumber Lemon Sauce -- Again, make this ahead and just refrigerate. Peel the cucumbers and then grate them using the larger holes of your grater. You could also use a food processor or other appliance if you have one. Once grated, I place the cucumber in a collander or strainer and sprinkle with a little salt. Let it set about 15-20 minutes. The salt will pull out some of the moisture so the sauce does not become to watery.
- Once the cucumber has set and drained a bit, add it to a medium size bowl. Then add the mayonnaise, sour cream, pepper, grated onion, lemon zest and lemon juice. Mix well and chill. Now since you only needed a little lemon zest and juice, slice up the other half of the lemon in 4 slices for a garnish over the fish.
- Salmon -- Takes just 10-12 minutes. In a large pan add the water, wine, peppercorns, mint, lemon juice, cut up lemon, onion and salt. Bring to a medium - high simmer and add the salmon skin side down, top with a lemon slice, cover and simmer for 5 minutes and turn the heat off and keep the salmon in the liquid until the salmon is tender but not over cooked. It should take another 3-5 minutes. It should flake easily but still a little pink and be moist.
- Serve -- I like to reheat the peas for just a couple of minutes, and put a small bed on each plate, about 1 cup per serving. Top with the salmon fillet, the lemon slice, a little salt and pepper to taste, and then a little of the cucumber lemon sauce.
- It is a nice easy, healthy dish which every now and then is a nice change to all those rich holiday foods. Make some steamed new potatoes and some grilled vegetables or broiled for a very nice light dinner. Even my best friend who is a meat and potatoes guy love this dish.
Nutrition Facts : Calories 669.5, Fat 20.4, SaturatedFat 5.1, Cholesterol 178, Sodium 1800.5, Carbohydrate 36.9, Fiber 9.1, Sugar 13.5, Protein 73
SALMON WITH GINGER AND LEMON GRASS BROTH
Provided by Nigella Lawson
Categories dinner, quick, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 cups water. Place over high heat to bring to a boil. When water boils, add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
- Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.
- Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 2434 milligrams, Sugar 3 grams
LEMONGRASS AND CITRUS POACHED SALMON
This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth. Also serves well cold. Best if served with veggies and a good teriyaki sauce.
Provided by Chef Dave
Categories Asian Recipes
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Remove skin from salmon, then cut into desired portions.
- In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low simmer. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 16.8 g, Cholesterol 69 mg, Fat 12.8 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 2.5 g, Sodium 688.3 mg, Sugar 9.5 g
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