THAI SALMON IN FOIL
The flavors are sealed right into a foil packet with no clean up! The salmon comes out so tender/juicy. Sure to be a family favorite!
Provided by Chungah Rhee
Categories asian inspired
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with foil. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes. Serve immediately, garnished with peanuts and cilantro, if desired.
POACHED SALMON IN COCONUT LIME SAUCE
Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry - except it's super quick and easy to make! Even though the salmon is poached, it's well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 17
Steps:
- Sprinkle both sides of salmon with salt and pepper.
- Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
- Turn heat down to medium low and allow skillet to cool.
- Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
- Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
- Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
- Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
- Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
- Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
- Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.
Nutrition Facts : Calories 502 kcal, Carbohydrate 9 g, Protein 32 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 82 mg, Sodium 435 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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
RED THAI SALMON CURRY
Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
- Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.
Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium
THAI-POACHED SALMON
This Thai-poached salmon recipe shows you how to quickly transform a piece of salmon into a lovely, fragrant meal. Using Thai curry paste and coconut milk, a lovely balance of heat and creaminess is easy to achieve - you'll be impressed.
Provided by English_Rose
Categories Long Grain Rice
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice according to the packet instructions.
- Meanwhile, heat a medium frying pan. Add curry paste and cook, stirring, for a few seconds.
- Gradually stir in a coconut cream and bring to a simmer.
- Add salmon fillets, cover and simmer for 7-8 minutes, turning the fish over halfway.
- Meanwhile, blanch green beans in a pan of simmering water until just tender. Drain and divide between 2 hot serving plates.
- Stir some fresh cilantro leaves into the sauce. Top the beans with the salmon, spooning over the sauce. Garnish with cilantro and serve with the cooked rice.
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