Jan's poached salmon with Asian plum sauce
( SERVES 2 )
Poaching the salmon in ginger water cuts the richness.
Asian plum sauce
|1 serving||Water, for poaching|
|3 cm||Ginger knob, peeled and julienned|
|300 g||Salmon fillets, pin bones removed|
- Combine the ingredients for the sauce and place aside.
- Fill a medium frying pan with water and add the root ginger. Bring to the boil. Remove from the heat and add the salmon, skin-side down. Cover and stand for 5 minutes until just cooked.
- Using a slotted fish slice, remove the salmon to a serving plate. Garnish with the ginger, chilli and coriander. Serve the sauce on the side.
See more of Jan's winning Autumn recipes