Best Soy Poached Salmon Recipes

SOY POACHED SALMON

Soy Poached Salmon image

Recipe came from Michael Johnson. I like to make this for dinner parties and everyone loves it. Serve with a nice rice pilaf and maybe some asparagus and some rolls.

Provided by Babs in Toyland

Categories Healthy

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 (15 ounce) bottles low sodium soy sauce
3/4 cup dark brown sugar
2 tablespoons fresh minced ginger
1/4 cup star anise
1 1/2-2 lbs salmon fillets, thick end cut into 4 pieces when ready to cook
chives or sliced scallion, stems (to garnish)

Steps:

In a 12 inch saute pan with a lid combine soy sauce, brown sugar, ginger and star anise.
Bring to a boil and reduce heat to a simmer.
When at a very gentle simmer, add the salmon, skin side down (liquid should almost cover the fillets).
Slosh liquid over the fillets and cover the pan.
Poach for 6- 8 minutes, salmon should be medium rare in center.
Remove fillets and keep warm.
Bring liquid to a boil and reduce to half (should be light& syrupy).
Spoon some sauce on plate and put fillet on top.
Drizzle a little sauce on fillets and garnish with chives or scallions.

SOY POACHED SALMON

Soy Poached Salmon image

Provided by Food Network

Categories main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 (15-ounce) bottles low sodium soy sauce
3/4 cup dark brown sugar
2 tablespoons minced fresh ginger
Small handful of whole star anise
1 1/2 to 2 pounds salmon illet - thick end (cut into 4 pieces when ready to cook)
Chive stems or sliced scallion stems, for garnish

Steps:

In a 12-inch saute pan with lid combine soy, brown sugar, ginger and star anise. Bring to boil and reduce heat to low simmer. When at very gentle simmer, add the salmon skin side down (liquid should almost cover the fillets). Slosh liquid over the fillets and cover the pan. Poach for 6 to 8 minutes (no more than 8, fillets should be medium rare in center. Remove fillets and keep warm. Bring liquid to boil and reduce to half (should be light and syrupy). Spoon some sauce on plate and put a fillet on top. Drizzle a little sauce on fillets, garnish with chives or scallions.

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