POACHED SALMON WITH TANGY ASIAN VEGETABLES

Poached Salmon with Tangy Asian Vegetables image

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

Ingredients

1/4 cup olive oil
2 tablespoons rice vinegar
4 tablespoons white miso paste
1 tablespoon soy sauce
1 1/2 cups julienned English (hothouse) cucumber
1 1/2 cups julienned carrot
1 carton (32 oz) Progresso™ Broth Vegetable
1 bunch green onions, sliced on the bias, white and green parts separated
4 boneless skin-on salmon filets (6 oz each)

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