Poached Sockeye Salmon With Mustard Herb Sauce Recipes

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POACHED SALMON WITH MUSTARD SAUCE



Poached Salmon With Mustard Sauce image

From Simply Seafood. Poaching is so fast and simple you'll want to have side dishes ready to finish before dipping the salmon into the bubbling water.

Provided by lazyme

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons nonfat plain yogurt or 2 tablespoons sour cream
1 tablespoon mayonnaise
1 teaspoon dijon-style mustard
1/2 teaspoon minced ginger or 1/2 teaspoon grated fresh ginger
1/4 teaspoon honey or 1/4 teaspoon sugar
1 1/2 lbs salmon fillets
minced fresh chives or parsley, for garnish

Steps:

  • Seafood Alternatives: swordfish, trout fillets, cod, orange roughy
  • In a small bowl combine the yogurt, mayonnaise, mustard, ginger and honey.
  • Set aside while the fish cooks.
  • Rinse the salmon in cold water and pat dry with paper towels.
  • Cut the salmon into serving-size pieces.
  • Lay the fish in a single layer in a pan at least 2 inches deep.
  • Add cold water to just cover fish.
  • Lift out the fish and bring the water to a boil.
  • Return the fish to the pan and reduce the heat to keep water just barely simmering (a bubble every 5 to 10 seconds).
  • Simmer until the fish is just slightly translucent in the center, about 8 minutes for fish 1 inch thick.
  • Take the fish from the pan, let drain and pat dry gently with paper towels.
  • Set the fish on plates and spoon the sauce over the top.
  • Garnish with minced chives or parsley.

Nutrition Facts : Calories 236.8, Fat 8.8, SaturatedFat 1.6, Cholesterol 79.5, Sodium 160, Carbohydrate 1.9, Sugar 1.2, Protein 35.4

POACHED SALMON WITH MUSTARD SAUCE



Poached Salmon with Mustard Sauce image

Categories     Fish     Mustard     Brunch     Poach     Low Carb     Quick & Easy     Salmon     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 6

1/3 cup dry white wine
1 green onion, chopped
2 6-ounce 1-inch-thick skinless salmon fillets
1/4 cup whipping cream
2 teaspoons Dijon mustard
Chopped green onion tops

Steps:

  • Bring wine and onion to simmer in heavy large skillet. Add fish, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish to plates. Tent with foil to keep warm. Add cream to skillet and bring to boil. Boil until reduced to sauce consistency, stirring occasionally, about 6 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with green onion tops.

SIMPLE POACHED SALMON



Simple Poached Salmon image

A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 6

2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
Coarse salt
4 skinless salmon fillets (6 ounces each and about 1 inch thick)

Steps:

  • In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
  • Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

Nutrition Facts : Calories 277 g, Fat 12 g, Protein 39 g

POACHED SALMON WITH GREEN HERB SAUCE



Poached Salmon With Green Herb Sauce image

This is a little more work than the normal way I make salmon -- with lemon and old bay under the broiler -- but it is well worth the extra effort! I love to take the salmon cold to work for lunch with a salad! All that protein gives me the extra boost to make it through the afternoon sleepies where I CRAVE carbs like it is going out of style! From goodcooking with Chef John V. AuTHORS NOTE: The method of cooking called "poaching" can be applied to fish, shellfish, chicken, meats, vegetables and fruits. It is a shallow method of cooking where the food item is simmered in a flavored broth with the addition of very little or no fat. It is healthier than sautéing, has a delicate flavor and may be served hot or cold. It is a perfect summer method because you can cook your item without getting the kitchen all heated up. You can also cook items days in advance and then eat them chilled with various salad ingredients if you like. Additional accompaniments of mashed potatoes topped with chopped chives and crisp cooked green beans makes a nice accompaniment. Extra lemon juice isn't needed because it is already in the sauce.

Provided by SarahBeth

Categories     < 30 Mins

Time 25m

Yield 2 salmon fillets, 2 serving(s)

Number Of Ingredients 23

1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped shallot
1 quart water
1/2 cup dry white wine
2 tablespoons white vinegar
2 slices lemons
2 parsley stems
2 teaspoons salt
8 peppercorns, whole not crushed
1 bay leaf, small, about the size of a nickel
1 teaspoon butter, softened
2 salmon fillets, center cut, skinless and boneless (about 7 ounces each)
1 tablespoon basil leaves
1 tablespoon fresh chives
1 tablespoon scallion, chopped
1 tablespoon tarragon
2 tablespoons spinach leaves
4 tablespoons scallions, chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon sugar

Steps:

  • (For the Poaching liquid, use the first 12 items listed above).
  • (For the sauce use the remaining ingredients except for the salmon)
  • DIRECTIONS
  • Salmon.
  • In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
  • Butter the bottom of a casserole dish in which you will poach the salmon.
  • Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
  • Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
  • Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
  • Two tablespoons of sauce per portion of salmon is a good amount.
  • SAUCE.
  • Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.

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