Best 3 Asian Poached Salmon Recipes

**Asian Poached Salmon: A Culinary Journey to the Far East**

Embark on a tantalizing culinary adventure with our selection of Asian poached salmon recipes. These dishes capture the vibrant flavors and aromas of the Far East, transforming the delicate flesh of salmon into a delectable masterpiece. From the zesty kick of Thai flavors to the subtle sweetness of Japanese cuisine, each recipe offers a unique interpretation of this classic cooking technique. Whether you're seeking a quick and easy weeknight meal or an impressive dish for a special occasion, our collection of Asian poached salmon recipes has something for every palate and skill level. Get ready to savor the harmony of poached salmon infused with the exotic spices and ingredients of the Orient.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN GINGER POACHED SALMON

Asian Ginger Poached Salmon image

Provided by Food Network

Categories appetizer

Time 50m

Yield 1 serving

Number Of Ingredients 14

Ingredients

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.

ASIAN POACHED SALMON

Asian Poached Salmon image

Number Of Ingredients 7

Ingredients

1 piece Salmon Filets, skin on (1 per person)
3 pieces Garlic, sliced
1/4 teaspoon Ginger, shaved
2 pieces Green Onions, sliced on diagonal
2 tablespoons Lime juice
1 batch Water (or green tea or vegetable broth)
1 batch Hoisin/Garlic Chili Sauce

Steps:

Combine garlic, ginger, onions, and lime juice in flat fry pan with lid. Add enough water (or green tea or vegetable broth) to cover fish. Bring to a boil; turn down to low.
Add salmon, skin side down. Water should completely cover fish. Cover pan. Cook on low for approximately 8 minutes.
Remove filets from water with spatula when fish is opaque and firm. Remove skin.
Serve with Asian Slaw and Hoisin/Garlic Chili Sauce.

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

Tips:

Use a large piece of salmon that is at least 1 pound in weight. This will help to ensure that the fish cooks evenly.
Make sure the salmon is completely submerged in the poaching liquid. If it is not, the top of the fish will not cook properly.
Do not overcook the salmon. It should be cooked until it is just opaque in the center. Overcooked salmon will be dry and tough.
Remove the salmon from the poaching liquid and let it cool slightly before serving. This will help to prevent the fish from falling apart.
Serve the salmon with your favorite sides, such as rice, vegetables, or a salad.

Conclusion:

Asian poached salmon is a delicious and healthy meal that is easy to make. It is a great option for a weeknight dinner or a special occasion. With its delicate flavor and flaky texture, Asian poached salmon is sure to please everyone at your table.