Poached Salmon With Tangy Asian Vegetables Recipes

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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

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

ASIAN GINGER POACHED SALMON



Asian Ginger Poached Salmon image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 1 serving

Number Of Ingredients 14

2 tablespoons whole grain mustard
1 1/2 ounces sesame oil
1-ounce tarragon vinegar
1 tablespoon freshly minced ginger
Salt and pepper, to taste
1/2 yellow, red and orange bell pepper (julienne sliced)
1/4 cup fresh ginger, julienned
2 tarragon sprigs
1 (4-ounce) salmon fillet
1/4 cup Sylvia?s Secret Herb Seasoning (available from Sylvia?s Food Product Line)
1 tablespoon white wine
1/2 fresh lemon, juiced
1/2 red onion, julienned
1 teaspoon sesame seeds and 1/4 cup pickled ginger, for garnish

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.

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