Recipe courtesy of Brian Young
Yield:
4 servings
Level:
Easy

Ingredients

Sauce:

Directions

In a saucepan, bring the olive oil up to 160 degrees. Add the smashed ginger, garlic and scallions. Take the mixture off the heat and allow it to infuse for 2 hours. Strain.

Steam the rice and then season with the mirin. Once cooled, mix in the slivered scallions, dried in a saucepan. Bring the olive oil up to 160 degrees. Add the smashed ginger, garlic and scallions. Take the berries and seaweed.

To make the sauce, bring the lemon juice, fish stock and ice wine to a boil. Remove from heat and blend in the grapeseed oil. Season with salt and pepper.

To poach the fish, bring the poaching oil up to about 160 degrees in a deep saucepan. Season the salmon with salt and pepper and gently immerse the entire piece of fish in the oil. Allow to poach gently for about 5 minutes or until rare-medium.

To Plate: While the fish is cooking, place rice salad on plate and drizzle with lemon sauce. Put poached fish on rice salad when it's done being poached

IDEAS YOU'LL LOVE

Poached Salmon with Tarragon Sauce

Recipe courtesy of Gourmet Magazine

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Savory Curry Granola with Coconut Oil, Nuts and Seeds

Recipe courtesy of Eddie Jackson

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Salmon Salad

Recipe courtesy of Ina Garten

Fresh Salmon Tartare

Recipe courtesy of Ina Garten

Salmon Croquettes

Smoked Salmon Tea Sandwiches

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking