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Asian Poached Salmon with Warm Cucumber Salsa recipe
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To make Asian Poached Salmon with Warm Cucumber Salsa you will need
Ingredients
| | POACHING LIQUID | | | | 3 | large | Garlic cloves; peeled, sliced | | 1 | | Shallot; peeled, sliced | | 1 | | 2-inch piece fresh ginger; thinly sliced | | 1 | can | (14 1/2 ounces) Oriental broth or low-sodium chicken broth | | 1 3/4 | cups | Water | | 2 | tablespoons | Seasoned rice vinegar | | 1 | teaspoon | Soy sauce | | 1/2 | teaspoons | Dry hot mustard |
| | SALMON | | | | 4 | | Salmon fillets; roughly same thickness, about 6 ounces each | | | Cucumber salsa; recipe follows |
Instructions
Preparation time: 10 minutes Cooking time: 15 minutes Yield: 4 servings
1. For poaching liquid, put ingredients in non-aluminum, 10-inch saute pan.
Heat to boil over high heat; simmer over medium heat, uncovered, 10
minutes.
2. For salmon, place single layer of fillets in poaching liquid. Place a
piece of parchment paper or foil directly over salmon. Simmer until cooked
as desired, about 3 to 6 minutes, depending on thickness of fish. If
serving hot, use spatula to transfer fish from liquid to warm serving
dishes. If serving chilled, let fish cool in liquid. When cool, use spatula
to transfer to storage container. Strain poaching liquid and pour about 1/2
cup over salmon to keep it moist. Store remaining poaching liquid in
refrigerator up to 3 days or freezer as long as 3 months to use again for
fish and/or shellfish, adding liquid and more ingredients as needed. 3. To
serve hot, spoon warm salsa on salmon. To serve cold, let salsa chill in
refrigerator. Remove poaching liquid from around chilled salmon. Top salmon
with chilled salsa.
Enjoy your Asian Poached Salmon with Warm Cucumber Salsa
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Wed 6 Aug 2008
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