Asian-Style Poached Salmon
By Cuisinart
Images
Serves
Makes 6 servings
Ingredients
- 6 garlic cloves, sliced
- ½ cup peeled and sliced ginger (about a 4-inch by 2-inch piece)
- 2 small to medium celery stalks, chopped
- 2 scallions, sliced
- 1 star anise pod (you may substitute ½ teaspoon ground anise)
- 4 cups chicken stock, low sodium
- 2½ cups water
- ¾ cup rice wine
- ¾ cup soy sauce, low sodium
- 2 tablespoons sesame oil
- Pinch freshly ground black pepper
- 1½ pounds salmon fillet
Procedure
Poached salmon is perfect served on its own or over a bed of mixed greens.
Put all ingredients except the salmon into cooking pot of the Multicooker, stir to combine, and cover.
Set unit on Brown/Sauté at 400°F. Bring to a boil and then reduce heat to 300°F. Heat for an additional 25 to 40 minutes, depending on desired strength of flavor.
Carefully put salmon into the poaching liquid. Cover and cook for about 15 minutes, or until fully cooked through—it should flake easily with a fork.
Remove salmon; reserve. Continue to cook down the liquid, covered, for about 20 minutes, or until reduced to a thicker sauce that can be nicely spooned over the fish.
Serve immediately, sauce on the side.
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Put all ingredients except the salmon into cooking pot of the Multicooker, stir to combine, and cover.
Set unit on Brown/Sauté at 400°F. Bring to a boil and then reduce heat to 300°F. Heat for an additional 25 to 40 minutes, depending on desired strength of flavor.
Carefully put salmon into the poaching liquid. Cover and cook for about 15 minutes, or until fully cooked through—it should flake easily with a fork.
Remove salmon; reserve. Continue to cook down the liquid, covered, for about 20 minutes, or until reduced to a thicker sauce that can be nicely spooned over the fish.
Serve immediately, sauce on the side.
,br>
Asian-Style Poached Salmon
By Cuisinart
Serves
Makes 6 servings
Ingredients
- 6 garlic cloves, sliced
- ½ cup peeled and sliced ginger (about a 4-inch by 2-inch piece)
- 2 small to medium celery stalks, chopped
- 2 scallions, sliced
- 1 star anise pod (you may substitute ½ teaspoon ground anise)
- 4 cups chicken stock, low sodium
- 2½ cups water
- ¾ cup rice wine
- ¾ cup soy sauce, low sodium
- 2 tablespoons sesame oil
- Pinch freshly ground black pepper
- 1½ pounds salmon fillet
Procedure
Poached salmon is perfect served on its own or over a bed of mixed greens.
Put all ingredients except the salmon into cooking pot of the Multicooker, stir to combine, and cover.
Set unit on Brown/Sauté at 400°F. Bring to a boil and then reduce heat to 300°F. Heat for an additional 25 to 40 minutes, depending on desired strength of flavor.
Carefully put salmon into the poaching liquid. Cover and cook for about 15 minutes, or until fully cooked through—it should flake easily with a fork.
Remove salmon; reserve. Continue to cook down the liquid, covered, for about 20 minutes, or until reduced to a thicker sauce that can be nicely spooned over the fish.
Serve immediately, sauce on the side.
,br>
Put all ingredients except the salmon into cooking pot of the Multicooker, stir to combine, and cover.
Set unit on Brown/Sauté at 400°F. Bring to a boil and then reduce heat to 300°F. Heat for an additional 25 to 40 minutes, depending on desired strength of flavor.
Carefully put salmon into the poaching liquid. Cover and cook for about 15 minutes, or until fully cooked through—it should flake easily with a fork.
Remove salmon; reserve. Continue to cook down the liquid, covered, for about 20 minutes, or until reduced to a thicker sauce that can be nicely spooned over the fish.
Serve immediately, sauce on the side.
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