Poached Salmon With Curried Yogurt Sauce Recipes
QUICK POACHED SALMON WITH DILL MUSTARD SAUCE
This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.
Provided by Karena
Categories Seafood Fish Salmon
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
- In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g
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
PAN-SEARED SALMON WITH LEMON-DILL YOGURT SAUCE
This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
Steps:
- In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.
- In a large saute pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.
- Heat canola oil; saute garlic until fragrant. Add vegetables; saute until heated through. Season with salt and pepper to taste
- To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.
Nutrition Facts : Calories 369 g, Fat 19 g, Fiber 4 g, Protein 30 g
POACHED SALMON WITH CURRIED YOGURT SAUCE
With a little advance preparation, the components for this healthy meal can be stored in the fridge and then assembled and served within minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a large skillet with a tight-fitting lid, pour 1/2 inch water; bring to a boil, and season generously with salt. Add green beans and carrots. Return water to a simmer, cover skillet, and steam until vegetables are crisp-tender, 4 to 6 minutes. Transfer to a colander; rinse with cold water to stop the cooking process.
- Rinse skillet with cold water to cool it down. Place salmon in skillet, and add cold water to cover; season with salt. Bring water to a boil over high heat; cover skillet, and remove from heat. Set aside until salmon is opaque throughout, about 20 minutes. Remove from skillet, and let cool.
- In a small bowl, stir together yogurt, curry powder, and cilantro; season with salt and pepper.
- Break salmon into large pieces; serve with vegetables and yogurt sauce. Garnish with cilantro, if desired.
Nutrition Facts : Calories 344 g, Fat 12 g, Fiber 5 g, Protein 39 g
POACHED SALMON WITH DILL SAUCE
Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.
Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
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5/5 (1)Total Time 20 minsCategory SidesCalories 88 per serving
- Preheat a stove top grill pan to medium-high heat or get that gas or charcoal grill of yours aflame.
- In a small bowl, stir together the yogurt, honey, lime juice from as few or as many wedges as desired, and curry powder until smooth. Set aside while you grill the corn to allow the flavors to meld.
- Grill the corn, turning frequently, until tender and fairly evenly charred, 10 to 12 minutes. Transfer the corn to a cutting board and slice or break each ear in half. Serve the corn immediately with a drizzle of the curried yogurt, a sprinkling of salt and pepper, and the remaining wedges of fresh lime on the side for squeezing.
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4/5 Total Time 40 minsServings 6
- In a blender, combine all of the ingredients and season with salt. Puree the yogurt sauce until it is smooth. Transfer the sauce to a bowl and refrigerate.
- In a deep skillet wide enough to fit the salmon fillets in a single layer, combine the wine, parsley, dill, peppercorns, lemon and 2 cups of water. Bring to a boil. Season the salmon fillets with salt and add them to the pot in a single layer. Cover and poach over moderately low heat until the salmon is just cooked through, about 8 minutes.
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Cuisine InternationalTotal Time 40 minsCategory Main DishCalories 328 per serving
- Make the tzatziki. Place the yogurt in a cheesecloth fine mesh strainer over a bowl and place in the refrigerator for at least 30 minutes. Take out of refrigerator and throw out the liquid whey in the bowl (or drink it if you like sour goodness!). Place the yogurt in a bowl and mix in cucumber, lemon juice, dill, sea salt, and black pepper.
- Cook the salmon. Bring white wine, bay leaves, lemon slices, and water to a simmer in a deep and wide cooking pan. Add the salmon (skin side down) and cook covered for ~5-7 minutes, or until desired doneness. The salmon should be covered in liquid, so add more water if needed.
- You are not serving this right away and want it to be cold/room temperature when you do. The salmon will continue to cook as it cools down so you can take it out before it's completely done if you're comfortable with that. Place on a plate and put in the refrigerator.
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5/5 (1)Total Time 20 minsCategory Healthy Grilled Salmon RecipesCalories 258 per serving
- Oil the grill rack (see Tip). Grill the salmon, turning once, until just cooked through, about 6 minutes.
- Meanwhile, combine cucumber, cilantro and shallot with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper in a medium bowl. Whisk yogurt, lemon juice, curry powder and the remaining 1/8 teaspoon each salt and pepper in a small bowl.
HOW TO MAKE POACHED SALMON WITH YOGURT-TARRAGON …
From health.com
Servings 4Calories 281 per servingTotal Time 45 mins
- Squeeze lemon halves into a high-sided sauté pan or Dutch oven, then add squeezed lemon halves to pan. Add 4 cups water, wine, peppercorns, bay leaves, shallots, and 1 tablespoon of the salt. Bring to a boil over medium-high; cover, reduce heat to medium-low, and simmer 10 minutes. (Adjust heat if needed to make sure liquid is barely steaming with a temperature of about 145°F.)
- Add salmon to pan, cover, and cook until a thermometer inserted in fish registers 125°F to 130°F, 10 to 12 minutes. Transfer salmon to a large plate lined with paper towels. Remove and discard any whole peppercorns or bay leaves clinging to fish. Sprinkle fish with ½ teaspoon of the salt. (To serve salmon cold, chill in the refrigerator 30 minutes.)
- Stir together yogurt, tarragon, lemon juice, pepper, and remaining ¼ teaspoon salt. If desired, sprinkle fillets with chopped tarragon. Serve with sauce.
COCONUT CURRY POACHED SALMON - CULINARY GINGER
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5/5 (1)Category Main CourseCuisine AmericanTotal Time 1 hr 25 mins
- Put the salmon in a large pot (you can cut salmon in two pieces for a big round pot), cover with cold water, add 2 teaspoons of salt, and bring to boil. Turn off the heat, and leave the salmon in the covered pot for 10 minutes.
- Remove the fish from liquid and refrigerate until chilled (unless you want to serve it warm or rom temperature, in which case cool it until it is the temperature you want). If there was skin on the fillets, peel it off.
- Meanwhile, in a food processor or blender, combine the cilantro leaves, shallots, and Dijon. Puree, add the mayonnaise and yogurt, if using, cream, salt, pepper, and cayenne and puree. Taste and adjust seasonings.
POACHED SALMON WITH DILL-MUSTARD SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 286 per servingServings 4
- To prepare sauce, combine the first 5 ingredients in a small bowl, stirring well. Cover and chill 2 hours.
- To prepare salmon, heat white wine, 2 cups water, fresh lemon juice, sliced onion, and 2 dill sprigs in a large skillet to 150°. Cover and simmer 10 minutes. Add fish to wine mixture; cook at 150° for 12 minutes or until desired degree of doneness. Transfer to a serving platter with a slotted spoon. Serve with sauce. Garnish with dill sprigs and lemon wedges, if desired.
- Wine note: Poached salmon is naturally rich and meaty. In this dish, it gets a kick from the delicious pungency of dill and mustard. A great wine companion needs to be able to counterbalance all three. For its precise, clean flavors and rush of citrus, I love the King Estate Domaine Pinot Gris from Oregon. The 2007 is about $ —Karen MacNeil
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From foodandwine.com
5/5 Total Time 1 hrServings 4
- Set a colander over a bowl. Add the zucchini to the colander and toss with 1 teaspoon of salt. Let stand for 20 minutes. Squeeze the zucchini dry.
- In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add 1/4 cup of the wine and cook until evaporated, about 2 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.
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