1/2 Photos of Poached Salmon With Ginger and Cilantro
Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is geared to new cooks and non-cooks. The cilantro and fresh ginger add zing; if you want to tone it down, use half the listed amount of fresh ginger. I prefer to poach salmon over any other preparation method, although I most often poach in my square 1 1/2-quart Corning Glass casserole dish in the microwave, topping the exposed surface with tiny slivers of butter to prevent drying out, checking at 8 minutes, and turning salmon over if additional cooking time is needed, adding more tiny slivers of butter. I keep dry vermouth and dry sherry on hand to use for dry white wine, as these don't go bad if you can't finish the bottle. Whatever wine you choose, it must be good enough for you to drink, avoid "cooking wine". Pinot grigio or a flavorful chardonnay such as Kendall-Jackson also work, or Vouvray would be special if you are trying to impress someone. I recommend a non-reactive pan so the wine won't ruin the seasoning of your favorite saute pan; a Le Creuset enamelled skillet or pot or a heavy non-stick pan would work as well for stovetop. Now poach fish with confidence! You'll eschew Mrs. Paul's or Gorton's forever!
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Units: US | Metric
- 12 ounces salmon fillets (2 pieces) or 12 ounces salmon steaks (2 pieces)
- 2 tablespoons fresh cilantro, coarsely chopped
- 1 inch fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 1/4 cup dry white wine (or water with lemon)
- 2 tablespoons water
- 2 tablespoons fresh cilantro, coarsely chopped, for garnish
- 1In a small non-reactive heavy-bottomed pan, place salmon, skin side down (keeping the skin on makes it easier to remove the salmon from the pan later). Top with 2 tablespoons of coarsely chopped cilantro, the ginger, garlic, wine, and water.
- 2Cover and simmer, allowing 8 minutes per inch of thickness, until cooked through (when salmon flakes easily with a fork).
- 3Serve the salmon with pan juices and garnish with remaining 2 tablespoons coarsely chopped cilantro. Side dishes of rice and steamed broccoli will make the colors pop.
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Nutritional Facts for Poached Salmon With Ginger and Cilantro
Serving Size: 1 (217 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 224.5
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 0.9 g
- Cholesterol 87.5 mg
- Sodium 115.9 mg
- Total Carbohydrate 1.8 g
- Dietary Fiber 0.1 g
- Sugars 0.3 g
- Protein 33.8 g
The following items or measurements are not included: