Japanese Poached Salmon Recipe
Japanese Poached Salmon Recipe
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Prepare all of your ingredients. Rinse salmon and pat dry with a paper towel. Cut filet into 4 equal portions.
  2. In large skillet, arrange mushrooms and onions covering bottom of pan. Place salmon pieces on top.
  3. Pour sake and water over salmon and bring to a boil over medium-high. Cover, reduce heat to medium-low and gently simmer 3 to 5 minutes or only until salmon is slightly undercooked. Remove salmon from pan, transfer to a plate, cover with tin foil, and set aside.
  4. Increase heat to medium-high and continue to boil mushrooms and onions until the liquid has reduced to 2 cups.
  5. Add any extra juices from salmon plate, stir in heavy cream, butter, tarragon, salt, and pepper. Reduce heat to medium and continue to cook 10 to 15 minutes until the liquid has reduced to 1 cup. Season with salt and pepper to taste. Remove sauce from heat and set aside.
  6. Transfer salmon to individual serving plates, spoon mushroom reduction sauce on top of salmon. Serve immediately.
Recipe Notes

Recipe by Stephanie Krieg for www.culinarybutterfly.com

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