Simple Ginger Soy Poached Salmon

Author: Chef Michael Smith – Fast Flavors

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 4

 

Slightly adapted.

Ingredients

• 1 cup water
• ¼ cup low sodium soy sauce
• 2 tablespoons coconut palm sugar
• 2 tablespoons grated ginger
• ½ teaspoon of your favorite hot sauce or chili pepper flakes
• 4 4oz fresh salmon fillets
• 4 green onions, thinly sliced
• 1½ cups brown basmati rice
• 3 cups water (for rice)
• 20 spears of asparagus

Instructions

1. Get the rice started in a rice cooker or on the stove. Follow directions on package for rice.
2. Meanwhile poach the salmon. Match your favorite heavy skillet with a tight fitting lid.
3. Pour the water, soy sauce, sugar, hot sauce, and ginger together in the skillet.
4. Bring to a vigorous simmer over high heat, then lower to a slow, steady simmer. Nestle the salmon fillets in the mixture and cover the pan. Let simmer for 5 minutes then gently flip the salmon fillets.
5. Cover and simmer until cooked through, about 4-5 more minutes.
6. Steam the asparagus for 4-5 minutes.
7. Divide the rice and asparagus among 4 bowls. Position the salmon on each pile of rice and spoon the sauce over evenly. Sprinkle with green onion to garnish.
8. Enjoy!

Nutrition Information

Serving size: 1 salmon fillet, with ¾ cup brown rice, 5 spears asparagus & sauceCalories: 405 kcal Fat: 10.9g Saturated fat: 1.8g Unsaturated fat: 6.9gCarbohydrates: 41.8g Sugar: 3.4g Fiber: 4.2g Protein: 34.7g