Ginger and lemongrass poached salmon

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Ginger and lemongrass poached salmon

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  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Deliciously tender salmon poached in ginger and lemongrass is the perfect recipe whether you’re cooking for two, the whole family or for a dinner party.

Featured in
Winter recipes, Asian recipes

Ingredients

  • 1 cup brown rice
  • 2 limes
  • 5cm piece fresh ginger
  • 1 lemongrass stalk (white part only), chopped
  • 500g salmon fillet, skin on
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 long red chilli, thinly sliced
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 2 green onions, thinly sliced
  • 1/2 cup crunchy combo sprouts, rinsed, drained (available in the chilled vegetable section of the supermarket)
  • 400g papaya, seeded, peeled, sliced
  • 2 Lebanese cucumbers, halved, thickly sliced diagonally

Method

  • Step 1
    Cook rice following packet directions.
  • Step 2
    Meanwhile, slice 1 lime. Cut 3cm from ginger and reserve. Thinly slice remaining ginger. Place lime and ginger slices, lemongrass and 1 litre water in a large, deep frying pan over medium heat. Bring to a simmer. Reduce heat to low. Add salmon, skin-side down. Cook, covered, for 10 to 12 minutes for medium or until cooked to your liking. Using a spatula, remove salmon from liquid. Discard skin. Flake into large pieces.
  • Step 3
    Juice remaining lime. Peel and finely grate reserved ginger. Place 2 tablespoons lime juice, fish sauce, sugar, sesame oil, chilli and ginger in a small bowl. Whisk until sugar dissolves.
  • Step 4
    Toss mint, coriander, onion and sprouts together in a bowl. Divide rice, papaya, cucumber, mint mixture and salmon among bowls. Drizzle with dressing. Serve.

Nutrition

  • 2064 kj

    Energy

  • 15.3g

    Fat Total

  • 3.7g

    Saturated Fat

  • 7.1g

    Fibre

  • 33g

    Protein

  • 81mg

    Cholesterol

  • 1041mg

    Sodium

  • 52.2g

    Carbs (total)

All nutrition values are per serve
  • Author: Claire Brookman
  • Image credit: Craig Wall
  • Publication: Super Food Ideas

Source: taste.com.au

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