Today I made my first poached salmon, and holy crap it was super tender and good!
I began with the recipe from here and since it seems my shopping list was lacking made a number of edits. Below is my variation and instructions on making the dish… ENJOY!
- 1 .06 pd of Wild Salmon Filet (I had to trim the skin off, no biggey just gently slice with a knife)
- 1/2 a can full fat unsweetened first press coconut milk
- 1/2 cup good dry white wine (I used Conundrum 2010 .. mmm)
- 2 garlic cloves minced
- 3 inch piece of ginger minced
- 1 small shallot, diced
- Celtic Sea Salt (a pinch)
- Spinach salad (not best pairing, but again I didn’t have all on hand)
- 1/2 tablespoon of red chili garlic (from jar) <- ZING!
- Place all the ingredients (except salmon and your salad items) in a medium sized frying/sauté pan that has a fitted lid.
- Bring the mixture to a simmer then turn off the heat and let steep for 10 minutes <- super important
- Add the Salmon filets (I cut a standard piece to have 2 thick pieces and the thinest section I kept as a rectangle – cooked fine) and bring the mixture back to a simmer over medium heat. Cover and cook for 6 (my time) minutes – Be careful not to overcook (if salmon breaks easily it is DONE. Beware that the coconut milk will WANT to boil over, so have a deep enough pan, cleaning up was not fun.
- Using tongs, remove the fish from the cooking liquid and set aside on a dish.
- Strain the liquid into a bowl to remove the ingredients (i.e, those crunchy gingers), then transfer the liquid back to the pan. Bring the liquid to a boil and continue cooking until it reduces to about 1/3 cup and thickens some. Stir periodically. This will take 9-12 minutes. Pour over awesome plated salmon and ENJOY!
This is spicy this way .. and rich .. and amazing. The glass of wine at dinner (really a whole bottle of wine is not to be wasted) really is a bonus.
I definitely need find new ways of poaching .. this was outstanding!