Saké Poached Alaska Salmon
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.
Prep Time: 10 Min.
Cook Time: 25 Min.
What you need:
* 1 Tbsp. butter
* 1/4 c. sliced shallots
* 2 tsp. minced ginger
* 1/2 c. (4-oz.) sake
* 2-1/2 c. (20-oz.) hot water
* 1 Tbsp. red or shiso miso
* 1-1/2 tsp. instant dashi granules (found in international cooking section of grocery stores)
* 1 can (14.5 oz.) chicken broth
* 2 oz. (about 1 c.) sliced shiitake or crimini mushrooms
* 1/3-1/2 c. sliced green onions, reserving half
* 4 Alaska Salmon portions (4-oz. ea.), fresh, thawed or frozen
* 16 oz. fully-cooked udon noodles, kept warm
* 2 Tbsp. chopped parsley
* 1/4 c. sliced shallots
* 2 tsp. minced ginger
* 1/2 c. (4-oz.) sake
* 2-1/2 c. (20-oz.) hot water
* 1 Tbsp. red or shiso miso
* 1-1/2 tsp. instant dashi granules (found in international cooking section of grocery stores)
* 1 can (14.5 oz.) chicken broth
* 2 oz. (about 1 c.) sliced shiitake or crimini mushrooms
* 1/3-1/2 c. sliced green onions, reserving half
* 4 Alaska Salmon portions (4-oz. ea.), fresh, thawed or frozen
* 16 oz. fully-cooked udon noodles, kept warm
* 2 Tbsp. chopped parsley
What to do:
1. Melt butter in a large nonstick (12-in.) pan or stockpot over medium heat. Stir in shallots and ginger and cook until softened, about 4 min.
2. Pour in sake, cook until liquid is reduced by half. Add water, miso and dashi granules; whisk until smooth. Stir in chicken broth, mushrooms and half of green onions. Bring to a simmer.
3. Rinse any ice glaze from frozen Alaska Salmon portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
4. Once simmering, cover pan and cook 4 to 5 min. for frozen seafood or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest 5 min. or until seafood is opaque throughout. Remove seafood to warm soup bowls.
5. To serve, add 4 oz. udon noodles and one cup liquid to each bowl; garnish with reserved green onions and parsley.
2. Pour in sake, cook until liquid is reduced by half. Add water, miso and dashi granules; whisk until smooth. Stir in chicken broth, mushrooms and half of green onions. Bring to a simmer.
3. Rinse any ice glaze from frozen Alaska Salmon portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
4. Once simmering, cover pan and cook 4 to 5 min. for frozen seafood or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest 5 min. or until seafood is opaque throughout. Remove seafood to warm soup bowls.
5. To serve, add 4 oz. udon noodles and one cup liquid to each bowl; garnish with reserved green onions and parsley.
Nutritional information:
Calories: 343; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 74mg; Total Carbs: 29g; Fiber: 1g; Protein: 29g; Sodium: 847mg;