This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The French peasant cuisine is at the basis of the culinary art. By this I mean it is composed of honest elements that la grande cuisine only embellishes."
-Alexandre Dumaine, Chef
I love poached salmon and it's perfect for a hot summer's day. The short cooking time doesn't heat up the kitchen too much and when served the cool fish is just right on a hot day. I like this tart yogurt sauce, but you can top poached salmon with your favorite salsa or mayonnaise.
To cook by gently simmering in liquid that is just below the boiling point (180 to 190 degrees) is called poaching. This is the temperature at which the water starts to move. Julia Child called this stage a "shiver," and James Beard referred to it as "feeble ebullition." This is also the temperature at which food is blanched. Many foods can be poached - fish, chicken, eggs.
Poaching an egg is the best way to learn how to poach. The fresher the egg the better, and it's best to start with one that's chilled. The water has to be at a stage that is not boiling with full bubbles, but hot enough to cook the egg quickly.
Crack the egg into a teacup and then pour the egg from the cup into the poaching water. (This is so that if you break the yolk the egg won't be wasted.) Let the egg cook slowly, watching so that the water never comes to a full boil. Use a slotted spoon to remove the egg from the water.
Servings = 4 | Serving size =4 ounces fish with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Roasted Garlic
This recipe makes great leftovers.
|4 4 ounce||salmon filets (skinless)|
|3 cloves||roasted garlic|
|1/2 cup||non-fat Greek yogurt|
|2 Tbsp||fresh lemon juice|
Place the water in a large skillet over high heat. Heat until the water is barely simmering and then reduce the heat to medium low.
Add the salmon fillets and poach for about 8 to 10 minutes. Remove and let cool for about ten minutes then chill.
Mash the roasted garlic with a fork until smooth.
Mix the garlic together with the yogurt, lemon juice, salt, pepper and sugar. Chill.
Serve the chilled salmon topped with the yogurt sauce.
Serving size = 4 ounces fish with sauce
Servings = 4
Amount Per Serving
|Calories 241||Calories from Fat 121|
|% Daily Value|
|Total Fat 13g||22%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 14%|
|Calcium 7%||Iron 4%|
|Vitamin K 1 mcg||Potassium 503 mg|
|Magnesium 39 mg|