Ginger Poached Salmon With Teriyaki Drizzling Sauce

1 pound salmon fillets or steaks, about 1" thick
2 or more cups water
1/4 cup dry sherry, sake or white wine
2 Tbsp lemon juice
2 cloves garlic, crushed
2 pieces fresh ginger, bruised, each about 1/4" thick
1 Tbsp 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 Tbsp soy sauce, preferably Kikkoman
2 Tbsp honey
1 Tbsp dry sherry
1" piece fresh ginger, cut into about 6 coins
1/4 tsp 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.

recipe found on another food group list serve,
recipe by K. Hurada

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