Last night I prepared a lovely dinner! A dear friend was coming to visit and I wanted something new and special. I had the latest edition of the Australian Healthy Food Guide on the table and flicked through it while getting my shopping list together. One picture caught my eye: poached salmon atop peas and snowpeas in a bowl with broth and a wedge of lime. It looked so fresh and light! And finally, we have summer (only 2 months late). The last couple of days have been hot and clear.
I adapted the recipe a little. I bought some fresh shitake mushrooms which I knew would just be wonderful in this dish. I included asparagus as well to increase the variation with the vegetables. The result was a lovely combination of flavour and texture. While it was a little fiddly and hands on right to the end, which is not my preferred style of cooking when entertaining, it is something that I will definately make again.
The recipe below is written to serve two people, last night I served three (well three and a half). When cooking more salmon fillets you will need a larger saucepan to fit them all in at once, which means increasing the quantity of water, fish sauce, sugar and especially the ginger.
Poached Salmon with Ginger
1 tsp sesame oil
2 spring onions, sliced
2 tsp grated fresh ginger
2x 150g skinless salmon fillets
1 tbs fish sauce
2 tsp brown sugar
1 cup water
100g shitake mushrooms, sliced
1/2 cup frozen peas
1 cup cooked white rice
Heat the sesame oil in a large saucepan. Add the spring onions and ginger and cook, stirring, for two minutes. Add the fish sauce, sugar and water; bring to the boil and turn the heat down to low. Add the salmon. Cook for 3 minutes, turn the salmon over and cook for a further 3 minutes. Remove from the saucepan and keep somewhere warm.
Increase the heat under the saucepan. Add the mushrooms. Boil rapidly for five minutes. Add the asparagus, snowpeas and peas and cook for 2 minutes.
Pack 1/2 cup of cooked rice in a small ramekin, turn upside down onto a plate; the rice will come out and keep its shape. Prepare the rest of the rice in the same way on a second plate. Serve the vegetables on the plate next to the rice, top with salmon. Ladle some of the broth on top of the salmon. Garnish with coriander sprigs and lime wedges.
total: 4139 kJ, 46.1 g fat, 76.8 g protein, 64.4 g carb, 8.9 g fibre
per serve: 2069 kJ, 23.1 g fat, 38.4 g protein, 32.2 g carb, 4.5 g fibre