Simple Ginger Soy Poached Salmon
If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Simple Ginger Soy Poached Salmon might be a recipe you should try. One portion of this dish contains about 31g of protein, 9g of fat, and a total of 471 calories. This recipe serves 4 and costs $3.81 per serving. Head to the store and pick up ginger, water, chili flakes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes. Many people made this recipe, and 2474 would say it hit the spot. It is brought to you by Nutritionist in the Kitchen. It works well as a main course. Overall, this recipe earns a super spoonacular score of 100%. If you like this recipe, you might also like recipes such as Ginger-soy Poached Black Cod, Simple Poached Salmon, and Simple Poached Salmon.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
20 spears of asparagus
1½ cups brown basmati rice
½ teaspoon of your favorite hot sauce or chili pepper flakes
2 tablespoons coconut palm sugar
2 tablespoons grated ginger
4 green onions, thinly sliced
¼ cup low sodium soy sauce
4 4oz fresh salmon fillets
1 cup water
3 cups water (for rice)
Equipment:
rice cooker
frying pan
stove
bowl
Cooking instruction summary:
Get the rice started in a rice cooker or on the stove. Follow directions on package for rice.Meanwhile poach the salmon. Match your favorite heavy skillet with a tight fitting lid.Pour the water, soy sauce, sugar, hot sauce, and ginger together in the skillet.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.Cover and simmer until cooked through, about 4-5 more minutes.Steam the asparagus for 4-5 minutes.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.Enjoy!
Step by step:
1. Get the rice started in a rice cooker or on the stove. Follow directions on package for rice.Meanwhile poach the salmon. Match your favorite heavy skillet with a tight fitting lid.
2. Pour the water, soy sauce, sugar, hot sauce, and ginger together in the skillet.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.
3. Let simmer for 5 minutes then gently flip the salmon fillets.Cover and simmer until cooked through, about 4-5 more minutes.Steam the asparagus for 4-5 minutes.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.Enjoy!
Nutrition Information:
covered percent of daily need
