Leon's Poached Salmon
This is a tender and mild, asian flavored salmon with a lot of sauce. The other great
thing about this recipe is it doesn't spatter a lot of oil all over the stove so cleanup
Ideally you want to use a pot
keeps the spattering oil inside the pot and off of the stove. The pot only needs to be
big enough to hold all the fish in one layer. If you don't have a pot, a standard
frying pan works too.
- About 1.5 lbs fresh salmon (frozen works too)
- 3-4 Tbsp vegetable oil (we use olive oil)
- 1/2 to 1 cup diced onion
- several slices of fresh ginger, 3/4 - 1 inch total. You don't have to
peel it - just wash and slice.
- 1 heaping tsp cornstarch
- 2-3 Tbsp white wine
- 1 to 1.5 cups low sodium chicken broth, divided. (Water works too)
- 1-2 stalks green onion (optional)
- In a small bowl, mix cornstarch, wine, and 1/2 cup of the broth (or water).
- If you're using green onions, chop them now. Slices of about 1/4" are good
but it doesn't matter much what the exact size is.
- If desired, cut salmon into 5-6 oz single-serving pieces for ease of cooking.
It's also fine to cook the salmon in one piece. Ideally you want all the pieces in one layer
on the bottom of your pot. If the tail end has to bend partway up the side of the
pot, that's fine too.
- Heat oil in a large pot on med-high stove. Saute the onions and ginger for about
2 minutes. You don't want the onion
to really brown, just soften slightly and release flavors into the oil.
- Reduce heat to medium-low and add the salmon. Cook without turning about 5
minutes or until the salmon is almost, but not quite done. Do not brown the
salmon. It should be barely opaque.
- Carefully flip salmon over.
- Re-stir the cornstarch mixture until it's completely mixed then add to the
pot of salmon. If using green onions or herbs, add at this time. Stir the sauce
carefully until thickened, trying not to break up the salmon.
Add more broth/water to thin the sauce to your
- Cover pot and poach for about 5 minutes or until salmon is cooked to your liking.
- Season to taste with salt. If using chicken broth, you may not need any at all.
We like this served with plain rice and a salad.
- The Vaguely Italian version -
add a few shakes of dried basil, oregano or thyme at the same time as the
cornstarch solution. You may want to skip the ginger for this version.
- Add diced celery with the cornstarch and liquid mixture.
- Replace some or all of the broth with milk for a creamy style.
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