Ginger & Lemongrass Poached Salmon
1 C brown rice
5cm piece fresh ginger
1 lemongrass stalk (white part only), chopped
500g salmon fillet, skin on
2 T fish sauce
1 T brown sugar
1 t sesame oil
1 long red chilli, thinly sliced
1 C fresh mint leaves, torn
1 C fresh coriander leaves, torn
2 spring onions, thinly sliced
½ C mixed sprouts, rinsed, drained
400g papaya (or mango), seeded, peeled, sliced
1 cucumber, halved, sliced diagonally
- Cook rice following packet directions.
- Meanwhile, slice 1 lime. Cut 2cm from ginger and reserve. Thinly slice remaining ginger. Place lime and ginger slices, lemongrass and 1 L water in a large, deep frying pan over medium heat. Bring to a simmer. Reduce heat to low. Add salmon, skin-side down. Cook, covered, for 10 to 12 minutes for medium or until cooked to your liking. Using a spatula, remove salmon from liquid. Remove bones and discard skin. Flake into large pieces.
- Zest and juice remaining lime. Peel and finely grate reserved ginger. Place zest, 2 T lime juice, fish sauce, sugar, sesame oil, chilli and ginger in a small bowl. Whisk until sugar dissolves. Taste and adjust balance if required.
- Toss mint, coriander, spring onion and sprouts together in a bowl. Divide rice, papaya, cucumber, mint mixture and salmon among bowls. Drizzle with dressing and serve.
Recipe adapted from taste.com.au
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