Alaska Salmon Recipes
Poached Alaska Silver Salmon with
Sun-dried Tomato and Ginger
- 4 Silver Salmon fillets or steaks (6-8 oz. each),
thawed
(Sockeye, or King Salmon may be used instead of Silver
Salmon)
- 10 sun-dried tomatoes, oil packed, diced
- 2
cloves garlic, chopped
- 1/2 cup milk
- 2 tbsp. dry sherry
- 1 tsp. fresh ginger, grated
- 2 tsp. cornstarch
- 2 green onions, minced
- salt and pepper, to
taste
Place 3/4 cup water, the garlic and a pinch of pepper
into a large skillet; bring to a boil. Add the Silver
salmon fillets or steaks to the skillet (in 1 layer);
reduce heat to a simmer, cover tightly and cook 3 minutes.
Turn the fillets/steaks over, cover, and cook until fish
flakes easily when tested with a fork (approximately
4-6 minutes, depending on the thickness of the fish).
Remove fillets/steaks from skillet and drain well. Place
on a plate, cover, and hold in a warm place. Increase
the heat on the poaching liquid to high and reduce the
liquid by half, stirring frequently. Reduce heat to simmer,
whisk in the milk, sherry, tomatoes, and ginger. Mix
cornstarch with 1/4 cup of water; slowly pour this mixture
into the poaching liquid. While whisking, bring the poaching
liquid to a simmer and cook until thickened. Taste, adding
salt and pepper as needed.
Return salmon fillets/steaks to poaching liquid and
heat through (about 2 minutes). Remove salmon from pan,
placing on 4 warm serving plates. Top each fillet/steak
with tomato ginger sauce, garnish with green onion and
serve.
Makes 4 servings.
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