EASY POACHED SALMON
In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.
Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
PAN SEARED SALMON WITH CITRUS VINEGAR GLAZE AND GREEN BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
- While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper.
- In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.
- Drizzle glaze over salmon fillets and serve with citrus green beans.
LEMON CRUSTED SALMON WITH HERBY NEW POTATOES & GREEN BEANS
A simple way to serve salmon, packed full of clean summery Greek flavours
Provided by Good Food team
Categories Lunch, Supper
Time 37m
Number Of Ingredients 7
Steps:
- Preheat the oven to 220C/Gas 7/fan oven 200C. Put a non-stick baking tray in the oven. Cut the bread in half and grate with the coarse part of the grater to make rough crumbs, discarding any hard crust. Tip the crumbs on to a plate and mix with the lemon zest.
- Season the fish with freshly ground black pepper and dip the top and sides of each piece in the egg, then the crumbs. Put the coated fish on the heated baking tray and bake for 10-12 minutes, depending on the thickness of the fish, until cooked and crisp.
- Mix the tzatziki and olives. Serve the mixture with the salmon fillets, buttered new potatoes and green vegetables.
Nutrition Facts : Calories 617 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Protein 39 grams protein, Sodium 0.66 milligram of sodium
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
POACHED SALMON WITH TARRAGON
Lightly poach salmon fillets and serve with creamy green beans and baby new potatoes for a light meal
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.
- Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.
- Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.
Nutrition Facts : Calories 383 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
POACHED SALMON WITH LEMON-BALSAMIC GREEN BEANS
Try this Poached Salmon with Lemon-Balsamic Green Beans for a deliciously tangy entrée. This zesty salmon dish tastes like springtime on a plate!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Grate 1 tsp. zest from lemon; set aside. Heat large skillet on medium-high heat. Add 2 Tbsp. dressing and beans; cook and stir 1 min. Cover; cook on medium-low heat 4 min. Stir in zest. Spoon onto platter; cover to keep warm.
- Add shallots, parsley and broth to skillet; bring to boil. Add fish, skin-sides down; cover. Cook on medium-low heat 5 min. or until fish flakes easily with fork.
- Place fish on beans. Cut lemon in half; squeeze juice from 1 lemon half over fish. Drizzle with remaining dressing; sprinkle with pepper.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
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- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray.
- In a small skillet, heat the olive oil over medium. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn. Add the balsamic vinegar, honey, mustard, salt and pepper. Whisk and simmer until the mixture thickens, about 4 minutes.
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