Tamari poached salmon with rocket salad

Poaching fish is an underrated, gentle cooking method that helps retain moisture and flavour of fish fillets and a healthier alternative to frying or grilling as it requires no added fat to cook. Adding aromatic ginger and tamari to the poaching liquid ensures your fish is not only moist, but each bite is packed with flavour.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 4 x 220 g skinless King salmon fillets
• ¾ cup water
• ½ cup tamari
• 2 cm x 2 cm piece ginger, finely grated
• 120 g baby rocket leaves
• 2 avocados, cut into 1 cm cubes
• 2 spring onions, thinly sliced
• 2 tbsp toasted pine nuts
• Olive oil and white balsamic vinegar, to serve
• Salt and black pepper
• Toasted black and white sesame seeds, to serve

Instructions

1. In a large, deep frying pan, combine the water, tamari and ginger and bring to a light simmer over low heat. Add the salmon fillets, then cover and cook for about 5 minutes – thicker fillets may need a few more minutes. The salmon should be opaque throughout the fillet. Gently remove from the poaching liquid and transfer directly to serving plates.
   
2. While the salmon is cooking, in a large salad bowl, combine the rocket, avocado, spring onion and pine nuts. Drizzle with the olive oil, white balsamic vinegar and season with a generous pinch of salt and black pepper. Toss lightly to coat.
   
3. Serve the salmon with a little of the tamari poaching liquid and the rocket salad on the side. Sprinkle with toasted black and white sesame seeds and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Surprisingly Simple

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G