Asian Poached Salmon With Warm Cucumber Salsa Recipe



  1. 3 lrg Garlic cloves, peeled, sliced
  2. 1 x Shallot, peeled, sliced
  3. 1 x 2-inch piece fresh ginger, thinly sliced
  4. 1 can (14 1/2 ounces) Oriental broth or possibly low-sodium chicken broth
  5. 1 3/4 c. Water
  6. 2 Tbsp. Seasoned rice vinegar
  7. 1 tsp Soy sauce
  8. 1/2 tsp Dry warm mustard
  9. 4 x Salmon fillets, roughly same thickness, about 6 ounces each Cucumber salsa, recipe follows


  1. Preparation Time: 10 min
  2. Cooking Time: 15 min
  3. Yield: 4 servings
  4. Poached fish, whether whole (wrapped in cheesecloth to help transfer it from pan) or possibly fillets, can be served warm or possibly chilled.
  5. To serve this salmon warm, poach it till just cooked as desired.
  6. To serve chilled, stop poaching before it's cooked completely; the salmon will cold down in the liquid, that cooks it further.
  7. 1.
  8. For poaching liquid, put ingredients in non-aluminum, 10-inch saute/fry pan.
  9. Heat to boil over high heat; simmer over medium heat, uncovered, 10 min.
  10. 2.
  11. For salmon, place single layer of fillets in poaching liquid.
  12. Place a piece of parchment paper or possibly foil directly over salmon.
  13. Simmer till cooked as desired, about 3 to 6 min, depending on thickness of fish.
  14. If serving warm, use spatula to transfer fish from liquid to hot serving dishes.
  15. If serving chilled, let fish cold in liquid.
  16. When cold, use spatula to transfer to storage container.
  17. Strain poaching liquid and pour about 1/2 c. over salmon to keep it moist.
  18. Store remaining poaching liquid in refrigerator up to 3 days or possibly freezer as long as 3 months to use again for fish and/or possibly shellfish, adding liquid and more ingredients as needed.
  19. 3.
  20. To serve warm, spoon hot salsa on salmon.
  21. To serve cool, let salsa refrigeratein refrigerator.
  22. Remove poaching liquid from around chilled salmon.
  23. Top salmon with chilled salsa.