Chilled Poached Salmon with Asian Slaw and Wasabi Aioli
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 774
- Total Fat
- 63
- Saturated Fat
- 10
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 28
- Cholesterol
- 67
- Sodium
- 947
- Total: 2 hr 45 min
- Prep: 35 min
- Inactive: 2 hr
- Cook: 10 min
Ingredients
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
Directions
- 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.