SALMON****Ginger Poached Salmon With Teriyaki Drizzling Sauce

By Unblond1

Great for both, although one fillet between us would be enough. Reduce the poaching liquid accordingly.

Ingredients

• 1 salmon fillet or steak, about 1" thick (PC Blue Menu Skin-On Atlantic Salmon Fillet)
• 1/2 (or more) cups water
• 2 tbsp. dry sherry, sake or white wine
• 1 tbsp. lemon juice
• 1 clove garlic, crushed
• 1 piece fresh ginger, bruised, each about 1/4" thick
• 1 piece lemongrass, bruised, if available
• 1/2 tbsp. soy sauce
• 1 1/2 tablespoons home-made Teriyaki Sauce, thinned to drizzling consistency with water to serve

Details

Servings 2
Cooking time 120mins
Adapted from cdkitchen.com

Preparation

Step 1

* Place the poaching ingredients in a deep skillet or pan just big enough to hold the pieces of salmon. Bring to a boil, then lower the heat and simmer for 5 minutes for the flavors to meld. Using a slotted spoon or heatproof spatula, gently lower the salmon (skin side up if using fillets), into the simmering liquid; make sure the liquid just covers the fish. Adjust the heat so the surface of the liquid barely ripples and only a few bubbles rise to the surface. Cook 8 to 10 minutes. Cover and refrigerate until ready to serve.

* To serve, remove from the fridge 1/2 to 1 hour before serving, to allow to come to room temperature. Remove the salmon with a slotted spoon and place on a paper-towel lined plate. Remove the skin from the filets and serve drizzled with the Teriyaki sauce, accompanied by basmati rice (Optional) and a green vegetable.

Nutrition Facts
2 Servings

Calories 141.0
Total Fat 7.5 g
Saturated Fat 1.5 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 2.5 g
Cholesterol 42.5 mg
Sodium 732.5 mg
Potassium 40.0 mg
Total Carbohydrate 3.0 g
Dietary Fiber 0.0 g
Sugars 2.5 g
Protein 15.0 g