Fish Quick Main Asian

Poached salmon with raw vegetable salad

Name: Poached salmon with raw vegetable salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: /asian
Ingredients: 1/3 cup (80ml) tamari; 2/3 cup (160ml) mirin; 1 garlic clove, crushed; 1 teaspoon grated fresh ginger; 4 salmon fillets, skinned, pin-boned; 1 Lebanese cucumber, cut into thin batons; 1 carrot, cut into thin batons; 1 small yellow and 1 small red capsicum, seeds removed, cut into thin batons; 6 radishes, cut into thin batons; Black sesame seeds, to garnish (optional)

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08m

Poached salmon with raw vegetable salad (gluten-free)

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Crisp capsicum and radishes add a satisfying crunch to the salad which accompanies the succulent poached fish.

1/3 cup (80ml) tamari
2/3 cup (160ml) mirin
1 garlic clove, crushed
1 teaspoon grated fresh ginger
4 salmon fillets, skinned, pin-boned
1 Lebanese cucumber, cut into thin batons
1 carrot, cut into thin batons
1 small yellow and 1 small red capsicum, seeds removed, cut into thin batons
6 radishes, cut into thin batons
Black sesame seeds, to garnish (optional)

Method

1.

Place tamari, mirin, garlic, and ginger in a shallow fry pan, add 150ml water and bring to the boil. Lower heat and simmer gently for 2 minutes, then add salmon. Cover and cook for 3 minutes, then turn fillets and cook for a further 3 minutes.
2.

Combine vegetables in a bowl. Place each piece of salmon in a serving bowl, top with vegetables and pour poaching liquid around. Garnish with sesame seeds.