Recipe - Asian-Poached Salmon With Warm Cucumber Salsa

POACHING LIQUID
3 lg Garlic cloves; peeled,
cut or sliced up
1 Shallot; peeled, cut or sliced up
1 2inch piece fresh ginger;
thinly cut or sliced up
1 cn (14 One half ounces) Oriental
broth or lowsodium chicken
broth
1 Three fourths cup Water
2 tablespoon Seasoned rice vinegar
1 teaspoon Soy sauce
One half teaspoon Dry hot mustard

SALMON
4 Salmon fillets; roughly same
thickness, about 6 ounces
each
Cucumber salsa; recipe
follows

Preparation time: 10 minutes Cooking time: 15 minutes Yield: 4 servings

From Abby Mandel. Special to the Tribune. (Copyright) 1997, Abby Mandel.
Poached fish, whether whole (wrapped in cheesecloth to help transfer it
from pan) or fillets, can be served hot or chilled. To serve this salmon
hot, poach it until just cooked as desired. To serve chilled, stop poaching
before it's cooked completely; the salmon will cool down in the liquid,
which cooks it further.

1. For poaching liquid, put ingredients in nonaluminum, 10inch saute pan.
Heat to boil over high heat; simmer over medium heat, uncovered, 10
minutes.

2. For salmon, place single layer of fillets in poaching liquid. Place a
piece of parchment paper or foil directly over salmon. Simmer until cooked
as desired, about 3 to 6 minutes, depending on thickness of fish. If
serving hot, use spatula to transfer fish from liquid to warm serving
dishes. If serving chilled, let fish cool in liquid. When cool, use spatula
to transfer to storage container. Strain poaching liquid and pour about 1/2
cup over salmon to keep it moist. Store remaining poaching liquid in
refrigerator up to 3 days or freezer as long as 3 months to use again for
fish and/or shellfish, adding liquid and more ingredients as needed. 3. To
serve hot, spoon warm salsa on salmon. To serve cold, let salsa chill in
refrigerator. Remove poaching liquid from around chilled salmon. Top salmon
with chilled salsa.

Nutritional information (per serving): 314 calories, 1 g carbohydrates, 37
g protein, 17 g fat, 105 mg cholesterol, 235 mg sodium.
Posted to TNT Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997