Ginger Poached Salmon With Teriyaki Drizzling Sauce

1 pound salmon fillets or steaks, about 1 inch thick
2 or more cups water
1/4 cup dry sherry, sake or white wine
2 tablespoons lemon juice
2 cloves garlic, crushed
2 coins fresh ginger, bruised, each about 1/4-inch thick
1 tablespoon soy sauce

Place the salmon in a deep skillet or pan just big enough to hold the
pieces. Add just enough water to barely cover. Remove the salmon to a
plate and set aside. To the water in the pan, add the sherry, lemon
juice, garlic, ginger, and soy sauce. Bring this mixture to a boil, then
lower the heat and simmer for 5 minutes for the flavors to meld. Using a
slotted spoon or heatproof spatula, gently lower the salmon (skin side up
if using fillets), into the simmering liquid; make sure the liquid just
covers the fish. Adjust the heat so the surface of the liquid barely
ripples and only a few bubbles rise to the surface. Cook 8 to 10 minutes,
then test for doneness with a fork or instant read thermometer. The flesh
should be flaky. If using an instant-read thermometer, it should register
135 degrees. Remove the skin from the salmon and place salmon on a plate.
Cover and refrigerate until ready to serve. About 30 minutes before
serving, let the salmon come to room temperature. Gently flake with a fork
and serve over rice.

Teriyaki Drizzling Sauce

1/2 cup vegetable broth
2 tablespoons soy sauce, preferably Kikkoman
2 tablespoons honey
1 tablespoon dry sherry
1-inch piece fresh ginger, cut into about 6 coins
1/4 teaspoon toasted sesame oil

Bring broth, soy sauce, honey, sherry, ginger and sesame oil to a boil in
a saucepan. Boil until reduced by half, about 3 to 5 minutes. Set aside.
(Remove ginger before serving.) Serves 4.


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