Best 3 Poached Salmon Tobiko Bowls Recipes
Indulge in a symphony of flavors and textures with our poached salmon tobiko bowls. These delightful bowls are a culinary journey that begins with perfectly poached salmon, its delicate flesh flaking effortlessly under your fork. The salmon is then adorned with a vibrant array of toppings, including briny tobiko, creamy avocado, crunchy cucumber, and a medley of other fresh vegetables. A drizzle of our zesty ponzu sauce ties all the elements together, creating a harmonious balance of flavors that will tantalize your taste buds.
In addition to the classic poached salmon tobiko bowl, we also offer a tantalizing selection of variations to cater to diverse preferences. For those who crave a spicy kick, our Sriracha mayo salmon bowl delivers a fiery punch with its creamy sriracha mayonnaise sauce. Those seeking a lighter option will delight in our citrus-herb salmon bowl, where a tangy citrus dressing enhances the natural flavors of the salmon. And for a vegan twist, our tofu poke bowl offers a plant-based alternative with crispy tofu, avocado, and a flavorful ponzu sauce. With so many options to choose from, there's a perfect bowl for every palate.
TRADITIONAL POACHED SALMON
Steps:
- Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
- Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
- Serve garnished with the lemon wedges and parsley.
EASY POACHED SALMON
In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.
Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
POACHED SALMON
This recipe ran with a 1989 article about Georgette Mosbacher, a cosmetics industry executive who frequently entertained for business from her Washington, D.C., home. It's an elegant dish for a large group - the recipe ultimately serves 12 - but it comes together quickly. Serve it, as a commenter suggests, with a homemade tartar sauce.
Provided by Barbara Gamarekian
Categories dinner, main course
Time 30m
Yield Twelve servings
Number Of Ingredients 11
Steps:
- Cut each fillet into six serving pieces. Set aside.
- Fill a large fish poacher or roasting pan with enough water to cover the fish when it is added later, and bring the water to a boil. Add the salt, peppercorns, bay leaf, onion, carrot, celery and the sprigs of parsley, and simmer for five minutes.
- Place the butter, lemon juice, white pepper and minced parsley in a mixing bowl. Beat until all the ingredients are well incorporated. Place the mixture on wax paper and roll into the shape of a log. Chill until ready to use.
- Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes. Remove the cheese cloth and drain the fish on paper towels. Serve with the maitre d'hotel butter.
Tips for Making Poached Salmon Tobiko Bowls:
- Choose the right salmon: Look for a fresh, firm piece of salmon that is free of bones. You can use wild or farmed salmon, but wild salmon will have a more intense flavor.
- Cook the salmon gently: Poaching is the best way to cook salmon for this dish, as it keeps the fish moist and tender. Bring the poaching liquid to a simmer before adding the salmon, and then reduce the heat to low. Let the salmon cook slowly until it is just cooked through.
- Make the tobiko sauce ahead of time: The tobiko sauce can be made several hours or even a day in advance. This will give the flavors time to meld.
- Use a variety of toppings: The toppings for this dish are endless, so feel free to get creative. Some popular options include avocado, cucumber, edamame, and scallions.
- Serve the bowls immediately: This dish is best served immediately, while the salmon is still warm and the sauce is cold.
Conclusion:
Poached salmon tobiko bowls are a delicious and healthy meal that is perfect for any occasion. They are easy to make, and they can be customized to your liking. With a little planning, you can have this dish on the table in no time. So next time you're looking for a quick and easy meal that is sure to impress, give poached salmon tobiko bowls a try. You won't be disappointed!
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