Japanese Poached Salmon
Melt in your mouth poached salmon with sake cream and mushroom sauce. Simple and quick to make as the perfect entree for your next dinner party or just an amazing family meal. Enjoy! - 楽しみます - Tanoshimimasu
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 1/2 pounds salmon skinless filet
- 1 1/4 cup mushrooms finely chopped
- 3 tablespoons onions finely chopped
- 1 1/4 cup Saki
- 3/4 cup water
- 2/3 cup heavy cream
- 2 tablespoons butter
- 3/4 teaspoon fresh tarragon, finely chopped or 1/4 teaspoon dried dill
- salt and pepper to taste
Ingredients
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Instructions
- Rinse fish and pat dry.
- Cut filet into 4 equal parts.
- Chop mushrooms and onions
- In large skillet, arrange mushrooms and onions covering bottom of pan. Place salmon pieces on top.
- Pour Saki and water over salmon and bring to a boil over medium heat. Cover, reduce heat to medium-low and let simmer 5 minutes. (Under cook salmon slightly as it will continue to cook as it is held).
- Remove salmon from pan, transfer to a plate and cover with tin foil to keep warm.
- Boil mushroom mixture on medium-high heat until liquid is reduced to approximately 2 cups.
- Add any juices from salmon plate. Stir in cream, butter and herbs. Boil until liquid is reduced to 1 cup. Season with salt and pepper to taste.
- Top salmon with mushroom reduction sauce and serve immediately.