RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1299
| View Recipe |
|
|
| Recipe Name: |
Sake Poached Salmon with Somen and Fennel Salad |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
Meat |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
|
| # Sides Included: |
2 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
Leftovers can be used to make Wasabi Salmon Salad Sandwich with Taro Chips.
|
|
Ingredients:
4 8-ozs salmon fillet, skinless, farmed center cut
1 Pound noodles, somen blanched
|
Directions:
In a salmon poacher or large saucepot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce, and water, to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes).
In a blender, add ponzu, shallots, ½ tablespoon togarashi, soy, and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper.
In a large bowl, mix together fennel, somen, and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds. |
|
|
|
| Nutrition per Serving: |
| Calories: |
1089 |
Total Carbs: |
108.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
136.0 |
Fat: |
36.4 |
Protein: |
63.85 |
| Fiber: |
11.93 |
Sodium: |
1033.62 |
|
|
|
