Poached Soy-Ginger Salmon
serves 2-4
Poaching salmon highlights the delicate soft texture of this often overdone fish. Soy sauce, ginger and a few red pepper flakes gently complement its rich natural flavor.
1 large thumb ginger, thinly sliced
2 (preferably thick) salmon filets
fresh ground black pepper
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon red pepper flakes
prep: 10 minutes
total: 25 minutes
large saucepan
slotted spoon
1. Wash the ginger well. Without peeling it, slice it into thin rounds. Season both sides of the the salmon with pepper.
2. Fill a large saucepan with just enough water to cover the salmon filets. Add the ginger, soy sauce, rice wine vinegar and red pepper flakes. Bring to a simmer over medium heat.
3. Lower the salmon into the simmering broth and cook gently until the it's barely cooked through in the center, 5-10 minutes.
4. Remove the salmon from broth with a slotted spoon and serve.
2. Fill a large saucepan with just enough water to cover the salmon filets. Add the ginger, soy sauce, rice wine vinegar and red pepper flakes. Bring to a simmer over medium heat.
3. Lower the salmon into the simmering broth and cook gently until the it's barely cooked through in the center, 5-10 minutes.
4. Remove the salmon from broth with a slotted spoon and serve.
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