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Default Rec: Poached Salmon


Andrea2 wrote:
> We love salmon and eat a lot of it. We get salmon fillets at the
> Costco or Sams club and poach them for use through the week.
>
> This is our own recipe, and is made with Japanese ingredients.
>
> 2 pound salmon fillet
> 2 cups water (enough to make liquid 1/2 - 3/4 inches deep)
> 1/4 cup Ponzu* vinegar (or juice of 1/2 lemon)
> 1 teaspoon Hon-Dashi* powder (or chicken base powder)
> 1/2 cup sake (or white wine)
> 3 large scallions, chopped
> 1/4 teaspoon ground ginger root
>
> Mix all ingredients and bring to boil in large skillet with a tight
> cover. Cut salmon fillet in half if it won't fit in skillet.
>
> Lower heat to a slow boil and add the salmon and cover. Salmon is done
> in about 3 minutes. We have a glass cover and watch it, when it turns
> light pink in the top center, it is done. Remove immediately, can be
> eaten warm but we usually let it cool. Then cut into serving size
> pieces and refrigerate for use in salads or other meals.
>
> I like to add some vegetables to the poaching liquid, like carrots,
> broccoli etcm cook and eat as a soup.
>
> * Ponzu vinegar is a rice vinegar seasoned with citrus
> * Hon-Dashi is a bonito stock base used in Japanese cooking.
>
> Andrea2


Sounds like a delicious portmanteau dish :-) I may make some up this
weekend for next week's lunches