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.
CHILLED POACHED SALMON WITH ASIAN SLAW AND WASABI AIOLI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.
- Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.
- Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
- Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.
- Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.
ASIAN POACHED SALMON
Number Of Ingredients 7
Steps:
- Combine garlic, ginger, onions, and lime juice in flat fry pan with lid. Add enough water (or green tea or vegetable broth) to cover fish. Bring to a boil; turn down to low.
- Add salmon, skin side down. Water should completely cover fish. Cover pan. Cook on low for approximately 8 minutes.
- Remove filets from water with spatula when fish is opaque and firm. Remove skin.
- Serve with Asian Slaw and Hoisin/Garlic Chili Sauce.
POACHED SALMON WITH TANGY ASIAN VEGETABLES
This easy poaching technique delivers moist, delicious fish every time, and it's easy to make it your own by changing up the type of fish and vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In large bowl, beat olive oil, vinegar, 1 tablespoon of the miso paste and the soy sauce with whisk. Toss in cucumber and carrot; set aside.
- In 10-inch straight-sided skillet, heat broth, green onion whites and remaining 3 tablespoons miso paste to boiling over medium-high heat.
- Add salmon to broth mixture. Heat to a simmer; cover and cook 8 to 12 minutes, depending on thickness, until salmon flakes easily with fork. Discard poaching liquid.
- Divide marinated vegetables among 4 plates. Top with salmon. Scatter green onion greens on top.
Nutrition Facts : Calories 460, Carbohydrate 14 g, Cholesterol 85 mg, Fat 4, Fiber 3 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 5 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love