Wednesday, June 23, 2010

Poached Salmon Chinese Style

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Living in the North West has taught me to cook and eat a lot of fresh salmon. The best part about salmon is that it is such a versatile fish that can be dressed up in more ways than you can count. Salmon is a light and flaky fish with a high fat content that helps to retain its moistness and is incredibly forgiving to the cook.

Salmon can be eaten raw (sushi), broiled, baked, barbequed, fried, smoked, cured, steamed or poached. I’m sure I left a cooking style out.

It can be eaten hot or cold as a main dish, side or a salad. Flavor choices are countless. Salmon is the chameleon of all fishes that ranks high in the omeg 3 fatty acid category as well.

My husband loves salmon and one of his favorite ways is poached Chinese Style with the simple flavors of ginger and garlic. This is a quick and easy meal that has become a monthly go to comfort meal. All that is needed to complete this meal is a pot of steamed white rice and some stir fried or steamed vegetables.

POACHED SALMON CHINESE STYLE

1 ½ pound salmon side (cut into steaks) or pre-cut steaks
1/4 cup soy sauce (add last)

FLAVORED OIL
1/3 cup oil
1 clove garlic, smashed
1 inch ginger, smashed
1 Tbsp. sesame oil, add off the stove

1. Place the oil in a small pot and add smashed garlic and ginger. Cook on LOW for about 5 min to flavor the oil. Don’t let the garlic and ginger brown.
2. Remove from heat and add sesame oil and set aside.

POACHING BATH
1 clove garlic, smashed
½ inch ginger, smashed
½ tsp. kosher salt
Pinch white pepper

1. Fill a large skillet with about an inch of cold tap water.
2. Add ginger and garlic from the flavored oil and the additional fresh garlic and ginger to the pan.
3. Season with kosher salt and white pepper.
4. Bring to a boil.
5. Place salmon pieces skin side down into the boiling water and TURN OFF stove.
6. Cover and let sit for 5 – 8 minutes, depending on the thickness of the fish.
7. Remove fish from poaching bath and place on a platter. Pour warm flavored oil over fish first then the ¼ cup of soy sauce.
8. Garnish with green onions.

3 comments:

  1. this is one of my favorites. but salmon is so expensive in ny!

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  2. Susan,

    I love this recipe! It's so easy and tasty. I use it for any type of fish that I want to steam.

    Thanks.

    Susan from Hawaii

    ReplyDelete
  3. I'm making this tonight!!!! So gooooooooood!!!

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