Poached Salmon With Lime And Ginger Sauce Recipes

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GINGER SALMON WITH CUCUMBER LIME SAUCE

Lime with ginger is a favorite flavor combo for me, especially with grilled salmon. So good. Even with the cucumber sauce, this recipe is easy, too. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 20



Ginger Salmon with Cucumber Lime Sauce image

Steps:

  • Place the first 13 ingredients in a blender. Cover and process until pureed., In a small bowl, mix ginger, lime juice, oil, salt and pepper. Rub over flesh side of salmon fillets., Lightly oil the grill rack. Place salmon on rack, skin side down. Grill, covered, over medium-high heat 10-12 minutes or until fish just begins to flake easily with a fork. Serve with sauce.

Nutrition Facts : Calories 327 calories, Fat 20g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 372mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

1 tablespoon grated lime zest
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons rice vinegar or white wine vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground pepper
1/3 cup chopped fresh cilantro
1 tablespoon finely chopped onion
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
2 medium cucumbers, peeled, seeded and chopped
SALMON:
1/3 cup minced fresh gingerroot
1 tablespoon lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
10 salmon fillets (6 ounces each)

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



Poached Salmon With Lime and Ginger Sauce image

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.

3 lbs salmon fillets
1/4 cup dry white wine (Fish Eye pinot grigio)
1/4 cup fresh lime juice
1 teaspoon finely grated fresh gingerroot
1 1/2 cups very cold butter (Kerry Irish Gold)

GREEN TEA POACHED SALMON WITH GINGER LIME SAUCE

Provided by Claire Robinson

Time 40m

Yield 4 servings

Number Of Ingredients 8



Green Tea Poached Salmon with Ginger Lime Sauce image

Steps:

  • Put the water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes.
  • Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Cook until the liquid is reduced by 2/3 and thickened, 7 to 10 minutes.
  • Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving.

Nutrition Facts : Calories 404 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 94 milligrams, Sodium 599 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Protein 35 grams, Sugar 12 grams

10 cups water
2 limes, halved
6 tablespoons honey, divided
4-inch piece fresh ginger, peeled and chopped
2 teaspoons sea salt
2 teaspoons whole black peppercorns
4 to 6 tablespoons loose green tea
4 (6-ounce) boneless skinless salmon fillets

GINGER POACHED SALMON WITH LIME BASIL CREAM

Provided by Claire Robinson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8



Ginger Poached Salmon with Lime Basil Cream image

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.

2 limes
6 cups water
1 (4-inch) piece fresh ginger, peeled and chopped, about 1/4 cup
1 teaspoon whole black peppercorns
4 (6-ounce) boneless skinless salmon fillets
1/3 cup packed fresh basil leaves
Kosher salt and freshly cracked black pepper
1/2 cup creme fraiche or sour cream

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



Roasted Salmon With Ginger-Lime Butter image

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.

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

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



Lime & ginger salmon image

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

juice 2 limes
thumb-sized piece ginger , grated
2 garlic cloves , crushed
2 tsp low-sodium soy sauce
2 tbsp rice wine vinegar
2 skinless salmon fillets
100ml low-sodium chicken stock
140g pack baby corn , halved
175g thin-stemmed broccoli
4 baby pak choi , halved
small bunch spring onions , sliced

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