Asian Style Poached Salmon
From AnnInLondon 8 years ago
- 15 minutes plus cool to make
- Serves 4
A refreshing dish that is full of flavour and perfect for a hot summer day. Leftovers keep well for a couple of days and are perfect on a salad.
Ingredients
- 4 cups water or low sodium chicken broth shopping list
- 1 tbsp. Asian chili sauce - sambal oelek or similar shopping list
- 1 lemon sliced into 6 pieces shopping list
- 2 cloves garlic, sliced thinly shopping list
- 1 cup onion sliced shopping list
- 1/4 cup chopped parsley shopping list
- 2 tbsp. sugar shopping list
- 3 tbsp. fish sauce shopping list
- 4 6 oz. salmon fillets shopping list
How to make it
- Combine everything except the salmon fillets, in a large skillet and bring to a boil.
- Reduce heat and simmer for 5-7 minutes or until liquid is flavourful.
- Raise heat to high, bring back to boil and carefully slide salmon. If the fillets have skin, they should be skin-side down.
- Immediately reduce heat to low.
- Spoon broth over salmon, cover skillet and poach for 5-7 minutes depending on thickness.
- Remove from heat, uncover and let salmon cool completely in liquid.
- Notes:
- Salmon can be refrigerated at this point until serving time. I like to take it out of the fridge about 15 minutes before to take the chill off.
- Don't be afraid of that amount of chili sauce - it just gives a little bit of heat!
- Serve with rice and stir fried baby bok choy, peapods, broccoli, etc.
People Who Like This Dish 5
- refugeesrecipelisting Global, CA
- clbacon Birmingham, AL
- AnnInLondon London, Canada
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