Japanese Poached Salmon

In Food Around The Worldby Lisa Soldo-JohnsonLeave a Comment

Japanese Poached Salmon

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Japanese Poached Salmon Yum
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
Course Dinner, Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Dinner, Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Rinse fish and pat dry.
  2. Cut filet into 4 equal parts.
  3. Chop mushrooms and onions
  4. In large skillet, arrange mushrooms and onions covering bottom of pan. Place salmon pieces on top.
  5. 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).
  6. Remove salmon from pan, transfer to a plate and cover with tin foil to keep warm.
  7. Boil mushroom mixture on medium-high heat until liquid is reduced to approximately 2 cups.
  8. 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.
  9. Top salmon with mushroom reduction sauce and serve immediately.

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