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Poached Salmon with Parmesan Rice

Poached Salmon with Parmesan Rice


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Parmesan

If I do say so myself, this recipe is damn good. But trust me, the delicately pink poached salmon looks beautiful atop white rice dotted with Parmesan and bright red cherry tomatoes.

It’s light, but has tons of flavor; it’s buttery, but doesn’t feel fatty; and it’s not that difficult to make. There are two main parts to think about: the rice, which can be all but left alone, and the salmon poaching which takes a bit more hand holding. I took my poaching cues from the one and only Eric Ripert, making them my own with white wine instead of vermouth and leaving out other steps and ingredients. But still, why not learn from the best?

Just be prepared that whomever you make this for will request it the next night, and the next night…

Click here to see The New and Improved Farm-Raised Salmon story.

Ingredients

For the rice

  • 1 1/2 cup water
  • 1 cup white rice (long grain is best)
  • 2/3 cups grated Parmesan
  • 1 1/2 tablespoon butter, room temperature
  • 1 cup cherry tomatoes

For the butter and white wine sauce

  • 2 tablespoons olive oil
  • 1 shallot, finely diced
  • 1/2 cup white wine
  • 2 tablespoons butter, room temperature and cubed

For the salmon

  • One 12-ounce salmon fillet, skin on
  • Salt and pepper, to taste
  • 1 cup cold water
  • 2 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 2 tablespoons lemon juice

Servings2

Calories Per Serving1285

Folate equivalent (total)106µg27%

Riboflavin (B2)0.5mg30.7%


Juicy, full of meaty salmon chunks, and with an irresistible crunchy coating, salmon cakes make a special appetizer for entertaining, or a nice light lunch anytime. Cooked salmon fillets, and a few other simple ingredients, come together to form patties that you chill to set, then fry until crispy and golden-brown.

Transform leftover cooked salmon into an elegant, company-worthy pasta entree. Be sure to remove any skin and bones from cooked salmon, before folding the fish into hot cooked noodles coated with a creamy basil pesto sauce. Top with grated Parmesan cheese and black pepper to finish.


Ingredients

  • Fish:
  • 1-2 pounds of your favorite wild Alaskan fish (Pacific cod, yelloweye, sablefish)
  • Poaching Liquid:
  • ½ cup cold water
  • ½ cup low sodium broth (chicken, veggie or fish)
  • ½ cup white wine
  • 14 tablespoons (1¾ sticks) unsalted butter
  • 1 sprig fresh thyme
  • 1 teaspoon sugar
  • 2 slices of lemon
  • 4 garlic cloves, crushed
  • Parmesan and Honey Glaze:
  • 1 tablespoon unsalted butter
  • 2 teaspoons honey
  • 2 tablespoons fresh Parmesan
  • ½ teaspoon garlic powder
  • ½ teaspoon white pepper
  • 3 tablespoons white wine
  • 1 tablespoon lemon or orange juice
  • ½ teaspoon ground ginger

  • 4 salmon fillets
  • 250ml/9fl oz skimmed milk
  • 25g/1oz polyunsaturated margarine (suitable for cooking)
  • 25g/1oz plain flour
  • ½ lemon, juice only (optional)

Place the salmon fillets in a microwave-safe dish and pour over the milk.

Cover the dish with cling film, ensuring it does not touch the food and leave a small area open.

Cook in the microwave on a full power for three minutes, then remove and check the fish. Turn the fish so that the cooked parts are in the centre of the dish. Cook on full power for another one minute until pale pink and cooked. Leave to stand.

Put the margarine into the microwave-safe jug and place in the microwave. Cook on full power for 30 seconds.

Remove the jug from the microwave, tip in the flour and whisk until it is blended thoroughly.

Carefully pull back the cling film from the microwave-safe dish and remove two tablespoons of the milk. Add it to the flour and margarine and whisk to form a smooth paste with no lumps.

Continue to add the milk, a few spoonfuls at a time, and whisk until all the milk has been added. Keep covering the salmon with the cling film to keep it warm.

Place the jug into the microwave and cook on full power for 3-4 minutes, removing the jug to whisk thoroughly at one minute intervals. This will ensure there are no lumps.

After 3–4 minutes, the sauce should boil, but be careful it does not spill over the sides of the jug.

Once boiled, carefully remove the jug from the microwave and whisk thoroughly. Add the lemon juice and a grind of black pepper (if using) – and whisk.

Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce.


Healthy Salmon Recipe (Gluten Free!)

To make this salmon recipe gluten free, try using crushed rice chex cereal instead of breadcrumbs. One commentor did and loved it!

There are also gluten free breadcrumbs out there that you can buy and use.


  • 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
  • 1 cup dry white wine, divided
  • 2 teaspoons extra-virgin olive oil
  • 1 large shallot, minced
  • 2 tablespoons lemon juice
  • 4 teaspoons capers, rinsed
  • ¼ cup reduced-fat sour cream
  • ¼ teaspoon salt
  • 1 tablespoon chopped fresh dill

Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine boil until slightly reduced, about 1 minute. Stir in lemon juice and capers cook 1 minute more. Remove from the heat stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.

Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.


Gallery

  • Four 1/2-inch-thick slices of sourdough bread, each slice cut into four 4-by-1/2-inch rectangles
  • Extra-virgin olive oil, for brushing
  • 1/4 cup freshly grated Parmesan
  • 2 ounces thinly sliced smoked salmon, cut into 8 long strips
  • 4 large eggs

Preheat the oven to 425°. Fill a medium skillet with water and bring to a boil. Put the bread on a baking sheet and brush all over with olive oil. Bake for about 8 minutes, or until crisp. Reserve 8 toasts. Push the remaining 8 toasts on the baking sheet close together and sprinkle the Parmesan on top in a thick layer. Bake for about 2 minutes, or until the cheese is melted. Wrap the smoked salmon around the remaining 8 toasts.

Reduce the heat under the skillet to moderately low so the water simmers. One at a time, break the eggs into a small bowl and pour them into the simmering water. Cook until the whites are just firm and the yolks are still runny, about 3 minutes. Using a slotted spoon, transfer the eggs to paper towels and gently blot dry. Put each egg in a small, warmed bowl. Serve immediately with the Parmesan and smoked salmon toasts.


Poached Lemongrass Salmon with Bok Choy

Combine water, chicken broth and wine in a stock pot and heat. As liquid comes to a boil, chop celery in bite size pieces and add to liquid. Chop bok choy coarsely and add to liquid. Add fresh ground pepper.

Prepare the salmon by sprinkling with Thai seasoning (lemongrass flavor). You may also add 1/2 teaspoon of the Thai spices to the liquid.

Once the liquid and vegetables are boiling steadily, use a slotted spoon to lower a salmon fillet into the liquid and completely cover. You can cook 1 -2 fillets at a time depending on the size of the stock pot. Each fillet should be completely covered. Remove the poached salmon fillet after 3-5 minutes depending on the thickness of the fillet. There will be a color change (to a lighter pink) as the fillet cooks and the fish will start to flake. It does not take long to cook the salmon! Repeat until each fillet is poached.

Serve each salmon fillet hot in a bowl with the vegetables and broth. Brown rice is an excellent optional side.


Butter and Tomato Poached White Fish Recipe

This post may contain affiliate links, please see my privacy policy for details.

This butter and tomato poached white fish recipe is a great option when you’re looking for a delicious seafood dinner any night of the week or for a special occasion.

Every time we have fish, we love it so much we wonder why we don’t have it more! It just isn’t as regular a part of our rotation as other proteins like chicken and fish, but we are going to change that, especially with recipes like this buttery tomato fish!

What ingredients do I need to make this white fish recipe?

  • Butter – melting butter is the base of this dish
  • Canned diced tomatoes – tomatoes, with a few added spices and seasonings help make the very best sauce for white fish.
  • Tomato puree – along with the diced tomatoes, tomato puree helps create a dish with plenty of sauce – one of my favorite parts!
  • Cod – you can use any white fish for this recipe. Halibut, rockfish or tilapia are great alternatives.
  • Kale – the kale in this recipe cooks down and is a great way to add a healthy vegetable to the dish.

The first thing you will do to start this delicious dinner recipe is melt butter in a large saucepan. Add in onions, garlic and tomatoes. This is the start to the amazing sauce the fish will rest in.

This butter poached whitefish is so delicate and delicious. The fish cooks in a tomato sauce and is finished with kale and some parmesan cheese.

When I make this recipe, I like to use cod, but there is some flexibility with this main ingredient.

  • You could use any of your favorite white fish, such as tilapia, halibut or rockfish.
  • You can use 4, 4oz. filets or 2, 5 oz. filets. The recipe is calculated for 12oz. of fish.

This butter and tomato poached white fish recipe will end up with plenty of sauce, so I love to enjoy it alongside tasty roasted potatoes.



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