Poaching is a wonderful way to cook fish as it is a healthy and flavorful, yet also time-efficient way to prepare a meal.
This recipe is an easy and quick yet elegant meal that can be whipped together for weeknight dinners or served at a special dinner party. The sauce is mild and sweet enough for children, and this is a great way to get them to enjoy seafood. Ginger juice can be found at most health stores, but if it is not available, you can either simply omit it or add 1/4 cup pickled or fresh ginger to the broth.
Serves 4
- For the Poached Salmon:
- ½ cup white wine
- 2 stalks celery, chopped
- 1 medium yellow or white onion, chopped
- 2 whole lemons, sliced into ¼” pieces
- 1 5-oz bottle ginger juice (optional)
- 6 cups broth or water
- 4 salmon fillets (about 6 ounces each)
- For the Ginger Sauce:
- ¼ cup finely chopped fresh ginger
- 1 cup water
- ½ cup honey
- ½ cup fresh lemon juice
- 1½ T. soy sauce
- 2 T. vinegar
- ¼ cup simmering liquid (optional)
1. In a medium-to-large stockpot, combine the white wine, celery, onion, lemons, ginger juice, and broth or water. Bring the mixture to a boil, then bring the pot to a simmer for about 10 minutes.
2. Return the liquid to a boil, add the fillets and turn the heat down to the lowest possible setting. Cover the pot for about 5 minutes, or until the fish is cooked through and the skin is white. Using a slotted spoon or spatula, transfer the fillets to individual serving dishes and cover to keep warm.
3. Make the sauce. In a small saucepan over medium heat, heat the ginger with the water until boiling. Bring the water to a simmer, and cook until almost all of the water has evaporated, about 5 minutes. Stir in the honey, lemon juice, soy sauce and vinegar until just combined.
4. To serve, spoon the sauce over the fish fillets, adding a bit of the simmering liquid if desired. Garnish with sprigs of dill, lemon wedges or chopped ginger if desired.
