Monday, August 26, 2013 |
Excerpted from Fast Flavours. Copyright © 2012 Michael Smith. Published by Penguin Canada. Reproduced by arrangement with the Publisher. All rights reserved.
Ginger Soy Poached Salmon
The seductive smoothness of lusciously poached salmon always tastes great with Asian accents and aromas. Big, bold flavour is the goal with the classic trinity of Chinese flavours--ginger, soy, and green onion--leading the way along with tender salmon and delicate nutritious rice. Serves 4.
For the rice
2 cups (500 mL) of any white rice
3 cups (750 mL) of water
1 teaspoon (5 mL) of salt
For the poached salmon
1 cup (250 mL) of water
¼ cup (60 mL) of soy sauce
2 tablespoons (30 mL) of brown sugar
2 tablespoons (30 mL) or so of grated frozen ginger (page 29)
½ teaspoon (2 mL) of your favourite hot sauce
4 fresh salmon fillets
4 green onions, thinly sliced
Get the rice started and keep an eye on it. Stir the rice, water, and salt together in a small pot. Bring to a full simmer. Cover and continue simmering until the water is absorbed and the rice is cooked, 10 minutes or so. Without lifting the lid, turn off the heat and let the pan rest undisturbed for another 10 minutes.
Meanwhile, poach the salmon. Match your favourite heavy skillet with a tight-fitting lid. Pour in the water and soy sauce, spoon in the sugar, stir in the ginger, and pour in the hot sauce. Bring the works to a vigorous simmer over high heat, then adjust the heat much lower, just enough to maintain a slow, steady simmer. Nestle in the salmon fillets and cover the pan. In 5 minutes or so, gently flip the fillets. Cover and simmer until cooked through and delicious, another 4 or 5 minutes.
Divide the rice among 4 festive bowls. Position a poached salmon fillet on each pile of rice. Spoon on the sauce evenly. Sprinkle with handfuls of green onion. Serve and share!
Speed it up: A simple tight-fitting lid can halve the time a dish like this needs to cook by keeping in the pan's heat, employing energetic efficiency while infusing memorable flavour. If you don't have a lid for your pan, simply rest a large baking sheet over it.