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Ginger & Lemongrass Poached Salmon

Ginger and lemongrass poached salmon



1 C brown rice

2 limes

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



  1. Cook rice following packet directions.
  2. 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.
  3. 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.
  4. 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.


Serves 4.

Recipe adapted from


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