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Poached Salmon with Tangy Asian Vegetables

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Poached Salmon with Tangy Asian Vegetables
  • Prep Time 35 min
  • Total Time 50 min
  • Servings 4
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This easy poaching technique delivers moist, delicious fish every time, and it's easy to make it your own by changing up the type of fish and vegetables.

Ingredients

1/4
cup olive oil
2
tablespoons rice vinegar
4
tablespoons white miso paste
1
tablespoon soy sauce
1 1/2
cups julienned English (hothouse) cucumber
1 1/2
cups julienned carrot
1
carton (32 oz) Progresso™ vegetable stock
1
bunch green onions, sliced on the bias, white and green parts separated
4
boneless skin-on salmon filets (6 oz each)

Directions

  • 1 In large bowl, beat olive oil, vinegar, 1 tablespoon of the miso paste and the soy sauce with whisk. Toss in cucumber and carrot; set aside.
  • 2 In 10-inch straight-sided skillet, heat stock, green onion whites and remaining 3 tablespoons miso paste to boiling over medium-high heat.
  • 3 Add salmon to stock mixture. Heat to a simmer; cover and cook 8 to 12 minutes, depending on thickness, until salmon flakes easily with fork. Discard poaching liquid.
  • 4 Divide marinated vegetables among 4 plates. Top with salmon. Scatter green onion greens on top.
Tips  

Drizzle with sesame oil or sprinkle with toasted sesame seed for added flavor or crunch.

Miso paste is a traditional Japanese paste made with fermented soy beans. It provides that fifth taste -- "umami" -- to all sorts of dishes, from soups to fish to noodles.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
240
)
Daily Value
Total Fat
27g
41%
(
Saturated Fat
5g
25%
,
Trans Fat
0g
)
Cholesterol
95mg
32%
Sodium
620mg
26%
Potassium
960mg
27%
Total Carbohydrate
9g
3%
(
Dietary Fiber
2g
10%
,
Sugars
4g
)
Protein
39g
Daily Value*:
Vitamin A
160%
160%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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