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 is easy.

Ideally you want to use a pot because it 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.


  1. In a small bowl, mix cornstarch, wine, and 1/2 cup of the broth (or water). Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Carefully flip salmon over.
  7. 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 desired consistency.
  8. Cover pot and poach for about 5 minutes or until salmon is cooked to your liking.
  9. 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.


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