Chilled Poached Salmon with Asian Slaw and Wasabi Aioli

Total Time:
2 hr 45 min
35 min
2 hr
10 min

6 servings

  • Salmon and marinade:
  • 6 (4-ounce) czar-cut salmon fillets
  • Salt and freshly ground black pepper
  • 1 cup sake
  • 2 shallot cloves, minced
  • 2 garlic cloves, lightly crushed with the side of a knife blade and minced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon minced fresh cilantro leaves
  • 1 cup sesame oil
  • Slaw:
  • 1/2 head napa cabbage, sliced chiffonade
  • 1/4 cup dried seaweed
  • 1 pint bean sprouts
  • 1 (6-ounce) can bamboo shoots, drained, rinsed and cut chiffonade
  • 2 leeks, white and tender green parts only, soaked in salt water to remove grit, and very thinly sliced
  • 1 lime, juiced
  • 1 orange, juiced
  • Freshly ground black pepper
  • Wasabi aioli:
  • 1/3 cup mayonnaise
  • 1 teaspoon wasabi powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh lime juice
Marinate salmon:
  • Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.

  • Make Asian slaw:

  • Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.

  • Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.

  • Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.

  • Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.

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