Poached Salmon With Ginger Butter Sauce
serves 2-4
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1/2 cup white wine
2 tablespoons soy sauce
1/4 teaspoon red pepper flakes
1 tablespoon minced ginger
2 green onions, white and tender green parts, thinly sliced
1 cup water
2 thick salmon filets
2 tablespoons unsalted butter
prep: 10 minutes
total: 25 minutes
large sauté pan
slotted spoon
oven-safe plate
whisk
1. Preheat the oven to 200F.
2. Combine the water, wine, soy sauce, red pepper flakes, ginger and green onions in a large sauté pan over medium heat.
3. When it's barely come to a simmer, add the salmon filets. Gently simmer until the salmon is just done in the center, 8-10 minutes. Remove the salmon with a slotted spoon and place it on an oven-safe plate to warm in the oven.
4. Skim the green onions and any bits of fish from the poaching liquid. Bring the liquid to a boil over high heat. Reduce the liquid to 1/2 cup or so then remove the pan from the heat. Whisk in the butter. Drizzle the sauce over the salmon and serve.
2. Combine the water, wine, soy sauce, red pepper flakes, ginger and green onions in a large sauté pan over medium heat.
3. When it's barely come to a simmer, add the salmon filets. Gently simmer until the salmon is just done in the center, 8-10 minutes. Remove the salmon with a slotted spoon and place it on an oven-safe plate to warm in the oven.
4. Skim the green onions and any bits of fish from the poaching liquid. Bring the liquid to a boil over high heat. Reduce the liquid to 1/2 cup or so then remove the pan from the heat. Whisk in the butter. Drizzle the sauce over the salmon and serve.
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