Best Poached Salmon With Raita Recipes

POACHED SALMON WITH RAITA

Steps:

• In a large skillet, bring water to a low simmer. Add salmon fillets and simmer until opaque throughout, about 5 minutes. Peel, seed, and thinly slice cucumber, then stir in yogurt and olive oil. Season and serve alongside salmon; drizzle with additional oil, if desired.

POACHED SALMON II

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.

POACHED SALMON WITH CUCUMBER RAITA

Steps:

• In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.
• Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
• Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
• Wine Recommendation: To match the acidity of the yogurt and the richness of the fish, look for a white that blends crisp acidity with good body. Try a pinot gris from Oregon or a sauvignon blanc from New Zealand.

POACHED SALMON WITH CUCUMBER RAITA

Steps:

• 1. In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes. 2. Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve. 3. Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1 inch - thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.

POACHED SALMON WITH YOGURT-BORAGE RAITA

Steps:

• Raita:.
• In a medium bowl mix yogurt, mayonnaise, cucumber, mint, curry powder, salt and lemon juice.
• Stir in flowers just before serving.
• This can be made up to 8 hours ahead.
• Salmon:.
• In a large saucepan, combine the wine, bay leaf, scallions, water and parsley. Bring to a simmer (do not boil).
• Wrap the salmon steaks in cheesecloth and gently lower into simmering liquid.
• Simmer 10 to 12 minutes, or until fish turns pink and flaky.
• Transfer the salmon steaks to a serving platter and drain liquid.
• Top each steak with raita and fresh borage flowers.

PAN-ROASTED SALMON WITH COLLARDS AND RADISH RAITA

Steps:

• Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.
• Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.
• Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
• Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.

EASY POACHED SALMON

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.