Best 5 Green Tea Poached Salmon With Ginger Lime Sauce Recipes
Indulge in a culinary symphony of flavors with our Green Tea Poached Salmon with Ginger-Lime Sauce. This dish tantalizes the taste buds with a delicate balance of sweet, tangy, and savory notes. The salmon, poached in aromatic green tea, emerges succulent and flaky, while the ginger-lime sauce adds a burst of freshness and zest. Accompanying the main event are three delectable recipes: Steamed Snow Peas with Garlic and Butter, Forbidden Black Rice with Coconut and Mango, and a refreshing Cucumber-Avocado Salad with a tangy Cilantro-Lime Dressing. These recipes, each a masterpiece in its own right, come together to create a harmonious and unforgettable dining experience.
**Green Tea Poached Salmon with Ginger-Lime Sauce:**
The star of the show, our Green Tea Poached Salmon, is a testament to the power of simple, yet refined ingredients. Fresh salmon fillets are gently poached in a fragrant green tea broth, infusing them with a subtle, earthy aroma. The result is a fish that is both tender and flaky, with a delicate flavor that shines through.
**Steamed Snow Peas with Garlic and Butter:**
A vibrant side dish that adds a touch of color and crunch to the meal, our Steamed Snow Peas with Garlic and Butter are a delightful accompaniment to the salmon. Fresh snow peas are steamed until crisp-tender, then tossed in a luscious mixture of melted butter, minced garlic, and a hint of salt and pepper. The result is a simple yet satisfying dish that showcases the natural sweetness of the peas.
**Forbidden Black Rice with Coconut and Mango:**
Experience the exotic flavors of the Orient with our Forbidden Black Rice with Coconut and Mango. This unique dish features black rice, known for its nutty flavor and vibrant color, cooked in a creamy coconut milk broth. Sweet chunks of mango add a tropical twist, while a sprinkling of toasted coconut flakes provides a delightful textural contrast. This side dish is a true feast for the senses.
**Cucumber-Avocado Salad with Cilantro-Lime Dressing:**
A refreshing and light salad that perfectly complements the richness of the salmon, our Cucumber-Avocado Salad with Cilantro-Lime Dressing is a burst of flavor and vitality. Crisp cucumber, creamy avocado, and red onion are tossed in a zesty cilantro-lime dressing, creating a salad that is both refreshing and satisfying. The tangy dressing, with its hints of cilantro, lime, and a touch of honey, adds a delightful zing to the dish.
GINGER POACHED SALMON WITH LIME BASIL CREAM
Steps:
- Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid. Add 6 cups water, the squeezed lime halves, ginger, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavor; reduce heat to lowest setting, carefully slide salmon into the water, cover, and poach until fish is just cooked through, 5 to 7 minutes. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.
- Meanwhile, zest the remaining lime and add about 1/2 teaspoon zest to the bowl of a food processor; add the juice from half the lime to the bowl (should be about 1 teaspoon juice). Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste. Add the creme fraiche and puree until very smooth. Transfer to a serving bowl and refrigerate until ready to serve.
- To serve, plate the cold salmon with a drizzle of lime basil cream over the top.
ASIAN GINGER POACHED SALMON
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.
LIME & GINGER SALMON
Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
- Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
- Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
POACHED SALMON WITH LIME AND GINGER SAUCE
Make and share this Poached Salmon With Lime and Ginger Sauce recipe from Food.com.
Provided by carrie sheridan
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil 1 inch of water in a large skillet.
- Place salmon in the pan; cover and poach gently until just cooked through.
- Meanwhile, boil the wine, lime juice and ginger in a small pot until it is reduced to about 1-2 TBS.
- Turn heat very low over the wine/lime/ginger and whisking constantly, slowly add the cold butter, 1 TBS at a time.
- Pour sauce over the salmon and serve.
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
Tips:
- Choose the freshest salmon you can find. Look for fish that is bright pink in color and has a mild, briny smell. Avoid fish that is dull or has a strong, fishy odor.
- Use high-quality green tea. The flavor of the tea will infuse the salmon, so it's important to use a tea that you enjoy the taste of. Look for a green tea that is fresh and has a delicate flavor.
- Make sure the poaching liquid is hot but not boiling. If the liquid is too hot, it will overcook the salmon. If it's not hot enough, the salmon won't cook evenly.
- Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it just until it is opaque in the center. Overcooked salmon will be dry and tough.
- Serve the salmon immediately with the ginger-lime sauce. The sauce is a delicious complement to the salmon, and it helps to keep the fish moist.
Conclusion:
Green tea poached salmon with ginger-lime sauce is a light and flavorful dish that is perfect for a healthy meal. The salmon is cooked gently in green tea, which infuses it with a delicate flavor. The ginger-lime sauce adds a bright and tangy note to the dish. This recipe is easy to make and can be served for lunch or dinner.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
