Best 6 Poached Salmon With Tangy Asian Vegetables Recipes
Tantalize your taste buds with our exquisite poached salmon, a culinary masterpiece boasting tender, flaky fish enveloped in a symphony of tangy Asian vegetables. This delectable dish promises an explosion of flavors, textures, and aromas that will transport you to the vibrant streets of Asia.
Complementing the delicate salmon is a medley of crisp-tender asparagus, vibrant bell peppers, and savory shiitake mushrooms, all bathed in a tantalizing sauce that tantalizes the senses. The harmonious blend of sweet, sour, and savory notes in the sauce enhances the natural flavors of the salmon and vegetables, creating a truly unforgettable dining experience.
For those seeking a vegetarian alternative, we present our equally delightful tofu stir-fry, featuring succulent tofu marinated in a fragrant blend of spices and herbs, then pan-fried until golden brown. Accompanied by a medley of colorful vegetables, this dish offers a satisfying and flavorful meatless option.
In addition to the main courses, we have curated a selection of delectable side dishes to complete your culinary journey. Indulge in our refreshing Asian slaw, a vibrant mix of shredded cabbage, carrots, and red onions tossed in a tangy dressing. For a touch of warmth, savor our aromatic steamed rice, perfectly cooked to complement the bold flavors of the main dishes.
Whether you're seeking a special occasion meal or a simple weeknight dinner, our poached salmon with tangy Asian vegetables is sure to impress. With its exquisite flavors and vibrant presentation, this dish is guaranteed to become a favorite in your culinary repertoire.
ASIAN GLAZED SALMON
Steps:
- Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
- Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
- Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
- Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
- Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.
Nutrition Facts : ServingSize 214 g, Calories 276 kcal
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 II
This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.
Provided by lor
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
- Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
- Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g
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.
TERIYAKI SALMON WITH MIRIN CUCUMBER SALAD
Steps:
- Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely.
- Add sesame seeds and salmon and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil. On a hot grill, cook salmon for about 3 to 5 minutes per side. Occasionally, brush the salmon with the teriyaki sauce.
- MIRIN CUCUMBER SALAD: Make a paste with the wasabi and mirin. Whisk in vinegar and sugar. Whisk in oil. Season with salt and pepper. Toss the cucumbers with enough vinaigrette to coat completely. Lay grilled salmon on top of small pile of salad. Garnish with sesame seeds.
EASY POACHED SALMON
Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Serves 4
Number Of Ingredients 8
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.
Tips:
- For the best results, use fresh, high-quality salmon fillets.
- To ensure that the salmon is cooked evenly, use a large skillet so that the fillets can lay flat in a single layer.
- Don't overcrowd the skillet, or the salmon will steam instead of poaching.
- Use a flavorful poaching liquid made with aromatic vegetables, herbs, and spices.
- Bring the poaching liquid to a simmer before adding the salmon fillets.
- Cook the salmon fillets gently over medium-low heat until they are just cooked through.
- To make the tangy Asian vegetables, use a variety of fresh vegetables such as broccoli, carrots, bell peppers, and snow peas.
- Stir-fry the vegetables in a hot skillet with a little oil until they are tender-crisp.
- Add a flavorful sauce made with soy sauce, rice vinegar, sesame oil, and honey.
- Serve the poached salmon with the tangy Asian vegetables and steamed rice.
Conclusion:
This recipe for poached salmon with tangy Asian vegetables is a delicious and healthy way to enjoy salmon. The salmon is cooked gently in a flavorful poaching liquid, resulting in a moist and flaky texture. The tangy Asian vegetables are a perfect accompaniment to the salmon, and the steamed rice rounds out the meal. This dish is sure to please everyone at your table.
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