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:

Quickview
471k Calories
30g Protein
9g Total Fat
65g Carbs
100% Health Score
Limit These
Calories
471k
24%

Fat
9g
14%

  Saturated Fat
1g
10%

Carbohydrates
65g
22%

  Sugar
6g
7%

Cholesterol
62mg
21%

Sodium
616mg
27%

Get Enough Of These
Protein
30g
61%

Manganese
2mg
146%

Vitamin B6
1mg
70%

Vitamin B3
13mg
67%

Selenium
43µg
62%

Vitamin B12
3µg
60%

Vitamin K
58µg
56%

Phosphorus
480mg
48%

Vitamin B1
0.68mg
45%

Magnesium
158mg
40%

Vitamin B2
0.61mg
36%

Copper
0.71mg
35%

Vitamin B5
3mg
32%

Potassium
989mg
28%

Iron
4mg
25%

Folate
94µg
24%

Fiber
4g
19%

Zinc
2mg
18%

Vitamin A
843IU
17%

Vitamin C
6mg
8%

Calcium
76mg
8%

Vitamin E
1mg
7%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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