The ginger in this dish really gives it a kick, adding a zing to a healthy meal. Choose any kind of salmon for this recipe that fits your budget.-Jen
4 Salmon Fillets (6 oz each with the skin removed)
1/2 cup White wine
2 Celery stalks (chopped)
2 Medium Onions (chopped)
2 Medium Carrots (chopped)
1 Whole Lemon (sliced into 1/4” pieces)
1 1” Piece Ginger (peeled and sliced)
6 Cups Water
1/4 cup Ginger (finely chopped)
1 cup Water
1/2 cup Honey
1/2 cup Lemon juice
1.5 Tbsp Soy Sauce
2 Tbsp Vinegar (Rice, Cider or White Wine vinegar)
1/4 cup Poaching Broth
- Start by making the poaching liquid first. In a medium to large stockpot, combine the wine, celery, onion, carrot, lemons, ginger and water. Bring to a boil, then allow the pot to simmer for 15-20 mins.
- Next, make the sauce to have it ready. In a small sauce pan over medium heat, heat the ginger with the water until boiling. Turn the heat down to medium low, and cook until the water has evaporated (about 5 mins). Then, stir in the honey, lemon juice, soy sauce and vinegar. Reduce this sauce by a 1/3 over medium low heat, until it is slightly syrupy.
- Reserve the sauce.
- Now, strain the poaching liquid carefully into a bowl. Discard the vegetables, etc...Return the poaching liquid to the same pot. Bring it to a boil, add the salmon fillets and turn the heat down to a simmer. Poach Salmon in the broth for 5-6 minutes.
- Using a slotted spoon or spatula, transfer the fillets to the plate. Garnish each salmon fillet with the ginger sauce.