Indulge in the tantalizing flavors of salmon swimming in a creamy poppy seed sauce. Discover the perfect balance between richness and zest as this delicate fish harmonizes with the nutty, slightly tangy poppy seeds. This culinary masterpiece transforms your taste buds, leaving you craving more with every bite. Whether you're a seasoned chef or a home cook looking to impress, this recipe guide will unveil the secrets to creating a salmon dish that steals the show at any gathering.
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QUICK POACHED SALMON WITH DILL MUSTARD SAUCE
This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.
Provided by Karena
Categories Seafood Fish Salmon
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
- In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g
BEST EVER SALMON SAUCE
I'm originally from the Pacific Northwest and consider myself a salmon purest. This is the ONLY sauce I will EVER serve with my very favorite fish.
Provided by tealdawg
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.
Nutrition Facts : Calories 215 calories, Carbohydrate 2.2 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 14.6 g, Sodium 729.2 mg, Sugar 0.5 g
POACHED SALMON WITH HOLLANDAISE SAUCE
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Provided by luna
Categories World Cuisine Recipes European French
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
- Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
- Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
- When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
- To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.
Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g
SALMON WITH POPPY SEED SAUCE
I do not like the taste of Salmon but I know that it is good for you, so I tried something that I thought that would add a different twist. My family loves it and it is always a bog hit....enjoy!!!
Provided by entfaaita
Categories Weeknight
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Turn oven on to 350.
- Season Salmon Steaks wih garlic powder and seasoned salt.
- Cover and put in oven for about 25 minutes. Remove from oven and pour Poppy Seed Dressing over the Salmon and place back in the over for abaout 5-10 minutes. Remove from oven and let cool for about 2 minutes.
- This goes good with steamed rice and or yellow rice with any veggie.
SEARED SALMON WITH BALSAMIC SAUCE
A friend gave me this quick and easy approach to salmon. It has a mildly sweet sauce and is such a hit that I've passed it to other fish fans. -Trish Horton, Colorado Springs, Colorado.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle salmon with salt. In a large nonstick skillet, heat oil over medium heat. Place salmon in skillet, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan; keep warm., In same skillet, combine water, vinegar, lemon juice and brown sugar. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Serve salmon with sauce; sprinkle with pepper.
Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 353mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
CRISPY SALMON WITH MIXED SEEDS
This recipe produces not only silky salmon with a crunchy coating of fragrant seeds, but also a shatteringly crisp skin. That's all thanks to yogurt, which secures the seeds to the salmon and caramelizes into a crust when cooked. Mix assertive and mild seeds for a balance of textures and flavors, or swap in a ready-made seed mix like everything bagel spice or dukkah. Eat the seared salmon with more yogurt, as well as a squeeze of citrus and tuft of herbs for freshness.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely chop 2 tablespoons of the herbs, and set aside the remaining herbs in a small bowl or measuring cup. Finely grate 1 1/2 teaspoons lemon zest. In a medium bowl, stir together the chopped herbs, lemon zest and yogurt. Season with salt. Transfer 3 tablespoons of the yogurt to a small bowl. To the small bowl, add the sesame seeds, fennel seeds and black pepper. Stir to combine.
- Pat the salmon dry. Season both sides lightly with salt. Spread the seeded yogurt evenly over the flesh side of the salmon. (This will be a thin layer; you'll still be able to see the flesh through the yogurt in spots).
- Coat the bottom of a large (12-inch) nonstick skillet with the oil. Add the fish skin side down, then place the skillet over medium heat. Cook until the skin releases easily from the pan and the flesh is opaque 3/4 of the way up the sides, 10 to 12 minutes.
- Meanwhile, thin the remaining yogurt with water (about 1 to 2 tablespoons) until it's saucy and spoonable. Lightly dress the herbs with a squeeze of the lemon, then cut the remaining lemon into wedges for serving.
- When the salmon is nearly cooked through, flip the fish, and swirl so the oil goes under the fish. Cook until the seeds are fragrant and the fish releases easily from the pan, 1 to 2 minutes. (Reduce or turn off the heat, if burning). Gently transfer the fish to plates skin side up so it doesn't get soggy. Eat with the yogurt sauce, herb salad and lemon wedges.
MARINATED SMOKED SALMON WITH POPPY SEEDS
Drizzling smoked salmon with this fresh dressing helps to cut through its natural richness and makes a great change to the usual squeeze of lemon
Provided by Good Food team
Categories Canapes, Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Whisk together the poppy seeds, orange zest and juice, vinegar and oils with some black pepper and a pinch of salt - be sparing with the salt, as smoked salmon is naturally quite salty.
- Carefully separate the slices of salmon, then put into a mixing bowl with most of the radishes and spring onions. Drizzle over the dressing and gently toss together lightly - using your hands is best. Let the salmon marinate for just 5-10 mins while you toast the bread - any longer and the vinegar will begin to 'cook' the fish.
- Spread the salmon over a large plate or platter, pour over any dressing left in the bowl, then scatter over the reserved radishes and spring onions. Bring to the table with toasted bread and a few forks, and let everyone help themselves.
Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 13 grams protein, Sodium 2.4 milligram of sodium
SEARED SALMON WITH CREAMY LEEK SAUCE
Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.
- Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.
- Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.
SALMON FILLETS WITH SWEET RED PEPPER SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
- Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
- Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
- Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
- Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
- Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 36 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 612 milligrams, Sugar 4 grams, TransFat 0 grams
PAN-SEARED SALMON WITH DILL SAUCE
This is one of my husband's favorite recipes. Salmon is a go-to for busy nights because it cooks so quickly and goes with so many different flavors. The creamy dill sauce with cucumber tastes light and fresh. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.
Nutrition Facts : Calories 366 calories, Fat 25g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 349mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic exchanges
SALMON WITH POPPYSEED SAUCE
I do not like the taste of salmon, but I know that it is good for you, so I tried something that I thought that would add a different twist. My family loves it and it is always a big hit. Enjoy!
Provided by psalms125
Categories Weeknight
Time 40m
Yield 1 1, 4 serving(s)
Number Of Ingredients 4
Steps:
- Turn oven on to 350 degrees F. Season salmon steaks with garlic powder and seasoned salt. Line baking sheet with foil and spray cooking oil. Place the salmon in the pan, cover and put in oven for about 25 minutes. Remove from oven and pour poppy seed dressing over the salmon and place back in the over for about 5-10 minutes.
- Remove from oven and let cool for about 2 minutes.
- This goes good with steamed rice and or yellow rice with any veggie.
Nutrition Facts : Calories 479.5, Fat 30.4, SaturatedFat 6.9, Cholesterol 124.7, Sodium 135.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 46.7
CREAMY POPPY SEED FETTUCCINE
THE rich, creamy sauce coats the pasta well and makes a satisfying, pleasant side dish. I also serve is as an entrée for the two of us. With a green salad and garlic bread, it makes a delicious homemade meal.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, melt butter in a small skillet over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour until blended. Gradually whisk in water and cream. Cook and stir for 1-2 minutes or until thickened., Stir in the Parmesan cheese, parsley, poppy seeds, pepper and salt until blended. Drain fettuccine; toss with cream sauce. Sprinkle with basil.
Nutrition Facts :
POPPY SEED SALMON KEBABS / SKEWERS
Based on a number of other recipes I've enjoyed and a great way to enjoy salmon on a BBQ / grill. Preparation time does not include marination time. Originally this recipe was going to use a tablespoon of sesame seeds and hence have a different title, but I'd run out so you can try that as well!
Provided by Peter J
Categories Australian
Time 20m
Yield 2 kebabs, 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut salmon into cubes around 2-3cm (one inch) in size. Leave the skin on if desired but cur around the bones.
- Combine all other ingredients (apart from skewers!) in a small bowl, add salmon pieces and gently mix.
- Leave in refrigerator around an hour to marinate, lightly turning occasionally.
- Carefully thread onto skewers and cook over BBQ or grill on low-medium temperature for 5-10 minutes turning occasionally until cooked.
Nutrition Facts : Calories 190.4, Fat 5.6, SaturatedFat 0.8, Cholesterol 65, Sodium 619.2, Carbohydrate 5.3, Fiber 0.5, Sugar 3, Protein 26.6
SALMON WITH MAPLE AND MUSTARD SEED SAUCE
A French-Canadian entree recipe for salmon fillet seared over a high heat and served with a maple mustard seed sauce. I found this recipe on a French-Canadian food website, and have adapted it for posting for the 2005 Zaar World Tour. No serving sizes or preparation or cooking times were provided, so I have provided guesstimates. If you are reviewing this recipe, it would be helpful if you comment on these if you find the times to be different from my guesstimates. Thank you! This recipe was recommended on the website as being a particularly suitable dish to serve during Fall and Spring.
Provided by bluemoon downunder
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a non-stick pan until it is very hot.
- Pat the fish dry, remove the skin and season both sides with salt and pepper, to taste.
- Put the fish, skin (now skinless) side down and cook for about 4 minutes. Turn over and sear on the other side, for another 3-4 minutes.
- While the salmon is cooking, mix the water, mustard, maple syrup, garlic, mustard seeds, dill and scallions together.
- Remove the salmon and place on a covered plate and cover loosely with foil to keep it warm.
- Remove the pan from the heat for about one minute. Return to the heat and pour in the mustard/maple mixture. Whisk the ingredients into the pan and allow the liquid to reduce slightly.
- Pour the sauce over the fish and serve.
Nutrition Facts : Calories 567.2, Fat 27.4, SaturatedFat 3, Cholesterol 90.3, Sodium 4389.4, Carbohydrate 28.3, Fiber 12.7, Sugar 9.5, Protein 57.1
Tips:
- To ensure the salmon cooks evenly, use a thick piece of fish, at least 1 inch thick. If using a thinner piece, adjust the cooking time accordingly.
- For a crispy skin, pat the salmon dry before cooking and score the skin with a sharp knife.
- Baste the salmon with the melted butter and lemon juice mixture throughout cooking to keep it moist and flavorful.
- To prevent the salmon from sticking to the pan, use a non-stick skillet or line the pan with parchment paper.
- Serve the salmon immediately with the poppy seed sauce and your favorite sides.
Conclusion:
This salmon recipe with poppy seed sauce is an easy and delicious way to enjoy this healthy fish. The salmon is cooked to perfection and the sauce is creamy and flavorful. This dish is perfect for a weeknight meal or a special occasion. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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