Best 6 Poached Salmon With Moroccan Pesto Recipes

PESTO-RUBBED BAKED SALMON WITH SMASHED CUCUMBER AND GREEN APPLE SALAD

Steps:

• For the salmon: Preheat the oven to 300 degrees F.
• Brush a baking dish with a thin coat of softened butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets upright (flat-side down) on the baking dish, brush a little soft butter over each fillet and sprinkle them with salt and pepper.
• In a small bowl, whisk the pesto, mustard and lemon juice together and season it with salt and pepper. Spoon the mixture evenly over the salmon, covering the top surface only. Bake until the desired doneness, about 14 minutes for medium rare for 1 1/2-inch-thick fillets (cook longer for thicker pieces).
• For the salad: Meanwhile, put the cucumber into a clean towel on a cutting board and smash it with the heel of your hand. Unwrap the cucumber and slice it crosswise into 1/2-inch pieces; transfer them to a mixing bowl and sprinkle a little salt over them. Add the dates and apples and stir to mix. Add the pine nuts, olive oil, mint and lemon juice; season with salt and pepper, and toss until evenly combined.
• Serve the salmon fillets on warm plates with the salad on the side.

POACHED SALMON WITH MOROCCAN PESTO

Steps:

• Stir the lemon juice and salt together, then add the salmon and turn to coat thoroughly. Marinate in the refrigerator for 20 minutes.
• In a large straight-sided sauté pan or a low-sided pot just wide enough to hold the salmon in a single layer, bring the broth to a slow boil over medium heat. Slide the salmon into the broth and poach for 7 to 9 minutes, just until the fish is tender and an instant-read thermometer inserted into the center of each fillet registers 127°F.
• Garnish each with a generous dollop of Moroccan Pesto and serve immediately.
• There are many toppings you can dollop on poached salmon, including Basil Lemon Drizzle (page 177), Olive and Caper Relish (page 186), and Parsley Basil Drizzle (page 187).
• Usually it's best to buy your fish the same day you're preparing it. However, life doesn't always work that way. If you must store the fish longer, put it in a resealable plastic bag in the coldest part of your refrigerator, which is usually the back of the bottom shelf. It should hold for an extra two days. Put a note on the fridge to remind you that the fish is there. You know that old saying, "Out of sight, out of mind."
• Store in an airtight container in the refrigerator for 2 days.
• (per serving)
• Calories: 245
• Total Fat: 10.9g (1.7g saturated, 4.9g monounsaturated)
• Carbohydrates: 12g
• Protein: 24g
• Fiber: 2g
• Sodium: 530mg
• Are you wondering which fish cancer experts like in terms of beneficial nutritional content? Integrative oncologist Donald Abrams, an ardent foodie, suggests the following: "I like fish from deep, cold water. Salmon, albacore tuna, black cod, herring, mackerel, sardines-those are all rich in omega-3 fatty acids."

MOROCCAN PESTO

Steps:

• Combine all of the ingredients in a food processor and process until well blended. Do a FASS check to see whether you need to add another squeeze or two of lemon juice, and add water to achieve the desired consistency.
• Goes with poached salmon (page 121) My Family's Favorite Chicken (page 111), Triple Citrus Black Cod (page 118), and Middle Eastern Chickpea Burgers (page 112).
• Store in airtight container in the refrigerator for 7 days or in the freezer for 2 months.
• (per serving)
• Calories: 35
• Total Fat: 3.6g (0.5g saturated, 2.5g monounsaturated)
• Carbohydrates: 1g
• Protein: 0g
• Fiber: 0g
• Sodium: 40mg

POACHED SALMON

Steps:

• Fill a small saucepan with water and bring to a boil over high heat; season with salt. Place a large skillet over medium heat and ladle in enough boiling water just to cover the bottom of skillet. Season salmon with salt and pepper and add to water. Cook at a bare simmer until fish is just warm to the touch, 3 to 5 minutes, depending on preferred degree of doneness. Serve immediately.

EASY POACHED SALMON

Steps:

• In a small pan, arrange fillets in a single layer. Cover with water until fillets are just submerged. Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns, and wine. Bring to a boil, season with salt, then turn off heat; add fillets skin-side down, and cook, covered, until slightly underdone in the center, about 10 minutes per inch of thickness. Reserve the poaching liquid and, once cool, combine with fillets.

MOROCCAN POACHED SALMON

Steps:

• Place the tomatoes in a large saucepan and cook, over a medium heat, for 10 minutes or so, until reduced by half.
• Meanwhile, toast the coriander and cumin seeds in a dry frying pan until golden and aromatic - this should take about 30 seconds. Transfer the spices to a food processor.
• Add the parsley, garlic, jalapeno pepper, fresh cilantro and black pepper. Process to a paste.
• When the tomatoes have reduced, stir in the spice paste and bring to the boil, stirring well.
• Preheat the oven to 400°F
• Leave sauce to cool and add then add the lemon juice.
• Lay the fish out in a large casserole dish and pour over the sauce. Cover and bake for about 20 minutes, until the fish is cooked through. Serve straight away.