Asian Poached Salmon With Warm Cucumber Salsa Recipe
- 3 lrg Garlic cloves, peeled, sliced
- 1 x Shallot, peeled, sliced
- 1 x 2-inch piece fresh ginger, thinly sliced
- 1 can (14 1/2 ounces) Oriental broth or possibly low-sodium chicken broth
- 1 3/4 c. Water
- 2 Tbsp. Seasoned rice vinegar
- 1 tsp Soy sauce
- 1/2 tsp Dry warm mustard
- 4 x Salmon fillets, roughly same thickness, about 6 ounces each Cucumber salsa, recipe follows
- Preparation Time: 10 min
- Cooking Time: 15 min
- Yield: 4 servings
- Poached fish, whether whole (wrapped in cheesecloth to help transfer it from pan) or possibly fillets, can be served warm or possibly chilled.
- To serve this salmon warm, poach it till just cooked as desired.
- To serve chilled, stop poaching before it's cooked completely; the salmon will cold down in the liquid, that cooks it further.
- For poaching liquid, put ingredients in non-aluminum, 10-inch saute/fry pan.
- Heat to boil over high heat; simmer over medium heat, uncovered, 10 min.
- For salmon, place single layer of fillets in poaching liquid.
- Place a piece of parchment paper or possibly foil directly over salmon.
- Simmer till cooked as desired, about 3 to 6 min, depending on thickness of fish.
- If serving warm, use spatula to transfer fish from liquid to hot serving dishes.
- If serving chilled, let fish cold in liquid.
- When cold, use spatula to transfer to storage container.
- Strain poaching liquid and pour about 1/2 c. over salmon to keep it moist.
- 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.
- To serve warm, spoon hot salsa on salmon.
- To serve cool, let salsa refrigeratein refrigerator.
- Remove poaching liquid from around chilled salmon.
- Top salmon with chilled salsa.