Best 7 Poached Salmon On Watercress With Citrus Vinaigrette Recipes

Nourish your taste buds with a culinary masterpiece - poached salmon gracefully nestled on a bed of peppery watercress, complemented by a tantalizing citrus vinaigrette. This dish, a symphony of flavors and textures, invites you on a gastronomic journey that will leave you craving more. Dive into this article to discover the secrets behind crafting this exquisite dish, transforming your kitchen into a culinary haven.

Check out the recipes below so you can choose the best recipe for yourself!

WATERCRESS SALAD WITH CITRUS VINAIGRETTE

Watercress Salad with Citrus Vinaigrette image

Provided by Danny Boome

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 bunch or 2 cups watercress
1 orange, juiced
1 lemon, juiced
1/4 cup olive oil
1 tablespoon sesame seeds

Steps:

Place watercress in a bowl of cold water to rinse well, then dry. Whisk together the orange juice, lemon juice, and olive oil to emulsify. Add sesame seeds to vinaigrette. Toss watercress in vinaigrette to coat.

POACHED SALMON STEAKS WITH HERBED VINAIGRETTE SAUCE

Poached Salmon Steaks With Herbed Vinaigrette Sauce image

Provided by Pierre Franey

Categories dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 boneless salmon steaks, 4 to 6 ounces each, with skin attached
1 cup dry white wine
3 tablespoons white-wine vinegar
1/2 cup thinly sliced onions
1/4 cup thinly sliced carrots
1/2 cup chopped celery
4 black peppercorns
2 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
1 clove garlic, peeled
pinch cayenne pepper, or to taste
2 sprigs parsley
Salt to taste
1 tablespoon Dijon mustard
Salt and pepper to taste
2 tablespoons red-wine vinegar
1 tablespoon shallots, finely sliced
1 small clove garlic, peeled
3 tablespoons coarsely chopped chervil or parsley
1/3 cup olive or vegetable oil

Steps:

Place all the ingredients for the court bouillon, along with 2 quarts of water, in a large skillet or small fish poacher. Bring to a boil, cover and simmer for 10 minutes. Let it cool to room temperature.
Submerge the fish in the cooled bouillon. If there is not enough liquid to cover the fish by at least one inch, add water to cover. Return to a boil, lower the heat to a simmer and poach for about 5 minutes. Remove from heat and let stand in liquid about 5 minutes longer before serving. Do not overcook.
To make the vinaigrette sauce, place the mustard, salt, pepper, vinegar, shallots, garlic and chervil in a blender or a very fast food processor.
As mixture blends, pour the oil through the opening of the cover. Blend well. If sauce is too thick, add 2 tablespoons water and blend. Adjust the seasonings.

CITRUS POACHED SALMON

Citrus Poached Salmon image

A Light dish served over White Jasmin Rice. This is also good served cold. Left overs make a great salmon salad. You can 1/2 the liquid with no problem.

Provided by Rita1652

Categories Oranges

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs salmon fillets
1 quart chicken stock
1/2 quart orange juice
1/2 quart grapefruit juice
2 cups white wine
1 small yellow onion, chopped
1 small carrot, chopped
2 kaffir lime leaves, sliced
2 tablespoons minced garlic
1 -2 cup chopped lemongrass (tender white part only)
1 teaspoon salt or 1 tablespoon Thai fish sauce
1 teaspoon white pepper
1 lemons or 1 lime, for garnish

Steps:

In a large pot, combine chicken stock, orange juice, grapefruit juice, white wine, onion, carrots, kaffir lime leaves, garlic and lemon grass.
Season with salt and white pepper.
Bring to a boil for 5-10 minutes.This is to reduce so the liquid has more flavor and to soften the veggies.
Reduce heat to a very low simmer.
Place the salmon (skin side down) in the poaching liquid until flaky and tender, about 5-10 minutes.
Serve as is garnished with fruit. Or chill place on a bed of greens garnished with fruit slices.

LEMONY SALMON WITH WATERCRESS SALAD

Lemony Salmon with Watercress Salad image

This dish is fairly easy to make, yet it is elegant, tasty, and very nutritious! You may want more or less salad with it. It may be served with quinoa as a side for some more flavor and extra health benefits. Great for pesco-vegetarians!

Provided by Bilal Maassarani

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 1h5m

Yield 3

Number Of Ingredients 17

Ingredients

1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon chopped shallot
2 ½ teaspoons olive oil, divided
¼ teaspoon lemon zest
3 (6 ounce) fillets salmon
½ cup creme fraiche
1 ½ teaspoons lemon juice
¼ teaspoon lemon zest
1 pinch salt and ground black pepper to taste
1 ½ cups watercress, chopped
¼ cup chopped fresh dill
¼ cup chopped fresh tarragon
2 teaspoons lemon juice
2 teaspoons olive oil
1 pinch salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
Transfer salmon fillets, with marinade, to the prepared baking sheet.
Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.

Nutrition Facts : Calories 477 calories, Carbohydrate 13.1 g, Cholesterol 129 mg, Fat 32.1 g, Fiber 1.9 g, Protein 38 g, SaturatedFat 12.6 g, Sodium 190.3 mg, Sugar 7.5 g

POACHED SALMON WITH WATERCRESS AND PEACHES

Poached Salmon with Watercress and Peaches image

Poaching salmon in salt, pepper, and lemon juice gives it a distinctive flavor.

Provided by Martha Stewart

Categories Salmon Recipes

Number Of Ingredients 10

Ingredients

1 lemon, thinly sliced
5 whole black peppercorns
Coarse salt and pepper
4 skinless salmon fillets (1 1/2 pounds total; 1 inch thick)
1 teaspoon grated lemon zest plus 2 tablespoons juice
1/4 cup extra-virgin olive oil
2 teaspoons grainy mustard
1 bunch watercress, trimmed
2 large peaches, thinly sliced
1 cup fresh basil leaves

Steps:

Poach salmon: In a large straight-sided skillet, combine 6 cups water, lemon slices, peppercorns, and 1 1/2 teaspoons salt; bring to a simmer over medium-high, then reduce heat to a low simmer. Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 8 minutes. With a wide, slotted spatula, transfer salmon to a plate.
To serve: Whisk together lemon zest and juice, oil, and mustard; season with salt and pepper. Divide watercress, peaches, and basil among 4 plates, top with salmon, and drizzle with dressing. Season with salt and pepper.

Nutrition Facts : Calories 405 g, Fat 25 g, Fiber 3 g, Protein 36 g, SaturatedFat 4 g

MISO-CITRUS POACHED SALMON WITH VEGETABLES

Miso-Citrus Poached Salmon with Vegetables image

Earthy flavored miso is a perfect complement for salmon in this one-pot meal. You may serve this dish over brown rice or rice noodles, or simply as-is.

Provided by cameal

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 42m

Yield 2

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil
⅓ cup chopped onion
1 clove garlic, minced
salt and ground black pepper to taste
¼ wedge lemon
water to cover
1 tablespoon miso paste
¼ cube vegetable bouillon
2 (6 ounce) skin-on salmon fillets
10 baby bok choy
2 carrots, cut into matchsticks
2 ribs celery, cut into matchsticks
1 bunch enoki mushrooms, cut from stalk and separated
1 small bunch watercress
2 green onions, sliced on the bias

Steps:

Heat olive oil in a large, deep skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Season with salt and pepper. Squeeze lemon juice over the onions and add rind in the skillet. Fill the skillet halfway with water; stir in miso paste and vegetable bouillon cube.
Place salmon fillet skin-side down in the skillet. Pour in enough water to cover and bring to a simmer, about 4 minutes. Add baby bok choy, carrots, and celery. Continue simmering until salmon flakes easily with a fork, 2 to 6 minutes more.
Transfer salmon fillets to shallow bowls. Remove lemon rind from the skillet and stir enoki mushrooms, watercress, and green onions into the broth. Cook until heated through, about 20 seconds.
Arrange baby bok choy, carrots, celery, enoki mushrooms, watercress, and green onions around salmon in the bowls. Ladle broth on top.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 21.6 g, Cholesterol 74.7 mg, Fat 13.6 g, Fiber 7.1 g, Protein 44 g, SaturatedFat 2.7 g, Sodium 767.8 mg, Sugar 9.4 g

GRILLED SALMON WITH CITRUS VINAIGRETTE

Grilled Salmon With Citrus Vinaigrette image

This is such a summer time recipe. The vinaigrette recipe makes more than you will need. It is great also on aa a salad dressing. It lasts up to 1 week.

Provided by susie cooks

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 -6 ounces salmon steaks or 4 -6 ounces salmon fillets
2 tablespoons olive oil
1 teaspoon garlic, minced
1 teaspoon lemon thyme, chopped
salt and pepper
1 lb fresh spinach
2 oranges
2 pink grapefruit
2 limes
2 lemons
2 tablespoons gingerroot, julienned
1 teaspoon pink peppercorns or 1 teaspoon green peppercorn
1 tablespoon cilantro, chopped
1/4 cup olive oil
2 ounces soy sauce

Steps:

Combine garlic, lemon thyme, salt and pepper, olive oil.
Pour over salmon.
Grill salmon for 6 to 8 minutes on each side, or until done.
Juice 1 of each fruit.
Segment the remaining fruit.
In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments).
Taste and adjust seasonings.
Saute spinach with olive oil.
Plate spinach and top with salmon.
Drizzle with vinaigrette and top with citrus segments.

Tips:

To ensure the salmon is cooked evenly, use a shallow poaching pan that is large enough to accommodate the salmon in a single layer.
To prevent the salmon from sticking to the pan, lightly grease the pan with cooking spray or brush it with olive oil.
To add flavor to the poaching liquid, add aromatics such as lemon slices, bay leaves, or peppercorns.
Do not overcook the salmon. As soon as it is cooked through, remove it from the poaching liquid and serve immediately.
To make the citrus vinaigrette, use a combination of lemon juice, orange juice, and grapefruit juice for a bright and tangy flavor.
To add a touch of sweetness to the vinaigrette, use honey or agave nectar.
For a more flavorful vinaigrette, whisk in some Dijon mustard or chopped fresh herbs.
To serve, place the poached salmon on a bed of watercress and drizzle with the citrus vinaigrette.

Conclusion:

Poached salmon on watercress with citrus vinaigrette is a light and refreshing dish that is perfect for a summer meal. The salmon is cooked gently in a flavorful poaching liquid, while the citrus vinaigrette adds a bright and tangy flavor. This dish is also very easy to make, making it a great option for a weeknight meal.