Asian-poached salmon with warm cucumber salsa

Yield: 1 Servings

Measure Ingredient
3 larges 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
1¾ cup Water
2 tablespoons Seasoned rice vinegar
1 teaspoon Soy sauce
½ teaspoon Dry hot mustard
4 Salmon fillets; roughly same thickness, about 6 ounces each
Cucumber salsa; recipe follows



Preparation time: 10 minutes Cooking time: 15 minutes Yield: 4 servings >From Abby Mandel. Special to the Tribune. (Copyright) 1997, Abby Mandel.

Poached fish, whether whole (wrapped in cheesecloth to help transfer it from pan) or fillets, can be served hot or chilled. To serve this salmon hot, poach it until just cooked as desired. To serve chilled, stop poaching before it's cooked completely; the salmon will cool down in the liquid, which cooks it further.

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 ½ 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.

Nutritional information (per serving): 314 calories, 1 g carbohydrates, 37 g protein, 17 g fat, 105 mg cholesterol, 235 mg sodium.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...

on Nov 10, 1997

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