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Jan's poached salmon with Asian plum sauce

Name: Jan's poached salmon with Asian plum sauce
Yield: 2
Ingredients: 2 Tbsp Soy sauce; 4 Tbsp Plum sauce, eg Barkers (Main); 1 tsp Grated root ginger; 1 tsp Sesame oil; 1 serving Water, for poaching; 3 cm Ginger knob, peeled and julienned; 300 g Salmon fillets, pin bones removed (Main); 1 Chilli pepper, thinly sliced; 1 large handful Coriander leaves

for 2 people

Jan Bilton

Food writer and cookbook author.

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Poaching the salmon in ginger water cuts the richness.

2 Tbsp	Soy sauce
4 Tbsp	Plum sauce, eg Barkers (Main)
1 tsp	Grated root ginger
1 tsp	Sesame oil

1 serving	Water, for poaching
3 cm	Ginger knob, peeled and julienned
300 g	Salmon fillets, pin bones removed (Main)

1	Chilli pepper, thinly sliced
1 large handful	Coriander leaves

Combine the ingredients for the sauce and place aside.
Fill a medium frying pan with water and add the root ginger. Bring to the boil. Remove from the heat and add the salmon, skin-side down. Cover and stand for 5 minutes until just cooked.
Using a slotted fish slice, remove the salmon to a serving plate. Garnish with the ginger, chilli and coriander. Serve the sauce on the side.

See more of Jan's winning Autumn recipes