Asian Poached Salmon

Asian Poached Salmon

 

Healthy salmon dish with savory ginger sauce. Easy to follow step by step instructions. Grapeseed or Olive oil can be used instead of Canola oil.To find instructions on how to julienne ginger and green onions,
please watch How-To Julienne Video.

 


 

INGREDIENT LIST

2 6 oz salmon fillets
2-3 inch strip of ginger, divided in 3
2 stalks green onions, divided in 2

Poaching Broth
2 cups water
1/4 cup rice wine, sake
1/3 of the ginger

Ginger Sauce
2 tablespoons canola oil
2 tablespoons soy sauce
1 teaspoon garlic, minced
1/2 teaspoon red pepper flakes
2 teaspoons granulated sugar
1/8 teaspoon freshly ground black pepper

Prep

Cut and peel a 2 to 3 inch chunk of fresh ginger. Rough cut the small nodules and julienne the main parts. Reserve the rough cut portion for poaching and divide the julienned pieces into 2 sections, one for the sauce and the other for garnish.

Cut in half the green onions. julienne the green leafy portion for garnish. Chop the white part for the sauce.

Mince the garlic.

Poach

In a pan, add the water, rice wine and the rough cut ginger. The water should sit about 1 inch high. Adjust the broth by using the 2 cup to 1/4 cup water to rice wine ratio.

Cover and bring to a low simmer. Add the salmon fillets. Poach at slow simmer for about 10 minutes.

Once cooked, transfer the pieces to a serving dish. Garnish with ginger and green onions.

The Sauce

About 2 to 3 minutes before the salmon is done poaching, heat the oil in a small sauce pan on medium high heat. Add the garlic, ginger and red pepper flakes. Stir constantly until fragrant, making sure not to burn the garlic.

Add the soy sauce, sugar and freshly ground black pepper. While still bubbling, pour over the salmon.

 

Serving IdeasPoached Salmon2

Serve the Asian Poached Salmon with Korean Lettuce Wrap and hot rice. Wrap salmon, lettuce and rice with My Special Ssamjang for a tasty meal.

 

Asian Poached Salmon
 
Makes: 2 servings
Ingredients
  • 2 6 oz salmon fillets
  • 2-3 inch strip of ginger, divided in 3
  • 2 stalks green onions, divided in 2
Poaching Broth
  • 2 cups water
  • ¼ cup rice wine, sake
  • ⅓ of the ginger
Ginger Sauce
  • 2 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic, minced
  • ½ teaspoon red pepper flakes
  • 2 teaspoons granulated sugar
  • ⅛ teaspoon freshly ground black pepper
Instructions
Prep
  1. Cut and peel a 2 to 3 inch chunk of fresh ginger. Rough cut the small nodules and julienne the main parts. Reserve the rough cut portion for poaching and divide the julienned pieces into 2 sections, one for the sauce and the other for garnish.
  2. Cut in half the green onions. julienne the green leafy portion for garnish. Chop the white part for the sauce.
  3. Mince the garlic.
Poach
  1. In a pan, add the water, rice wine and the rough cut ginger. The water should sit about 1 inch high. Adjust the broth by using the 2 cup to ¼ cup water to rice wine ratio.
  2. Cover and bring to a low simmer.
  3. Add the salmon fillets.
  4. Poach at slow simmer for about 10 minutes.
  5. Once cooked, transfer the pieces to a serving dish. Garnish with ginger and green onions.
Make the Sauce
  1. About 2 to 3 minutes before the salmon is done poaching, heat the oil in a small sauce pan on medium high heat.
  2. Add the garlic, ginger and red pepper flakes.
  3. Stir constantly until fragrant, making sure not to burn the garlic.
  4. Add the soy sauce, sugar and freshly ground black pepper. While still bubbling, pour over the salmon.