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Poached Salmon with Tangy Asian Vegetables

Betty Crocker Kitchens
Updated Nov 8, 2017
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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.

Poached Salmon with Tangy Asian Vegetables

  • Prep Time 35 min
  • Total 50 min
  • Servings 4
  • Ingredients 9
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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™ Broth Vegetable
  • 1 bunch green onions, sliced on the bias, white and green parts separated
  • 4 boneless skin-on salmon filets (6 oz each)

Instructions

  • Step 
    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.
  • Step 
    2
    In 10-inch straight-sided skillet, heat broth, green onion whites and remaining 3 tablespoons miso paste to boiling over medium-high heat.
  • Step 
    3
    Add salmon to broth mixture. Heat to a simmer; cover and cook 8 to 12 minutes, depending on thickness, until salmon flakes easily with fork. Discard poaching liquid.
  • Step 
    4
    Divide marinated vegetables among 4 plates. Top with salmon. Scatter green onion greens on top.

Nutrition

460 Calories
31g Total Fat
32g Protein
14g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
280
Total Fat
31g
47%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
1380mg
57%
Potassium
840mg
24%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
14%
Sugars
5g
Protein
32g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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