Best Quick Poached Salmon With Speedy Rat Atat A Touille Recipes

Oven Poached Salmon a La Paige (Rachael Ray) image

Provided by Oolala

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter, cold
4 (6 -8 ounce) salmon fillets
salt and pepper
2 -3 sprigs fresh dill
3 tablespoons fresh dill, chopped
2 cups chicken broth, can use water
2 teaspoons sugar
1 teaspoon salt
1/4 cup white vinegar, can use white wine vinegar
1 small vidalia onion, chopped
1/2 seedless cucumber, chopped
2 radishes, chopped

Steps:

Preheat oven to 400°F.
Rub the bottom of a shallow baking dish with cold butter.
Arrange salmon in dish.
Season the fish with salt and pepper.
Add broth and a few sprigs of dill to the pan.
Roast the fish 12 to 15 minutes.
Combine sugar, salt and vinegar in the bottom of a medium bowl.
Add chopped onions, chopped cucumber and radishes.
Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
Remove fish from the oven.
Spoon pan juices over fish and carefully transfer to individual plates or platter.
Top fish with relish and serve.

Nutrition Facts : Calories 258.3, Fat 9.4, SaturatedFat 3, Cholesterol 95.2, Sodium 1098.9, Carbohydrate 4.4, Fiber 0.3, Sugar 3.3, Protein 36.3

Quick Poached Salmon with Speedy Rat-Atat-A-Touille image

Provided by Joe Wicks

Yield 2 servings

Number Of Ingredients 8

1 tablespoon coconut oil
1 small red onion, roughly diced
1 small zucchini, cut into 1/3-inch pieces
1 small eggplant, cut into 1/3-inch pieces
1 sprig of thyme
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
2 skinless salmon fillets (about 8 oz each)

Steps:

Bring a large saucepan of water to a boil, ready to poach the salmon.
Meanwhile, melt the coconut oil in a large saucepan over medium to high heat. Add the onion, zucchini and eggplant and stir-fry for about 4 minutes or until they are just starting to soften and color.
Drop in the thyme and stir for another minute, then add the tomato paste and mix to coat the vegetables. Keep frying, stirring continuously, for about 45 seconds before pouring in the balsamic vinegar and 1/2 cup of water. Bring to a boil, then reduce to a simmer and let the ratatouille bubble away for about 10 minutes, or just until the vegetables are soft. If it seems to be getting too thick, add another 1/4 cup or so of water.
While the veggies are simmering away, slide the salmon fillets into the boiling water. Bring back to a simmer, then cook the fish for 10 minutes, or until just cooked through.
Using a slotted spoon, carefully lift the fish out of the water and drain well. Serve up your yummy ratatouille topped with the juicy salmon.