Saké Poached Alaska Salmon
Recipe courtesy of Alaska Seafood Marketing Institute.
1 tablespoon butter
1/4 cup sliced shallots
2 teaspoons minced ginger
1/2 cup (4 ounces) sake
2 1/2 cups (20-ounce) hot water
1 tablespoon red or shiso miso
1 1/2 teaspoons instant dashi granules (found in international cooking section of grocery stores)
1 (14.5-ounce) can chicken broth
2 ounces (about 1 cup) sliced shiitake or crimini mushrooms
1/3 to 1/2 cup sliced green onions, reserving half
4 Alaska Salmon portions (4 ounces each), fresh, thawed or frozen
16 ounces fully-cooked udon noodles, kept warm
2 tablespoons chopped flat-leaf parsley
- Melt butter in a large nonstick (12-inch) pan or stockpot over medium heat. Stir in shallots and ginger and cook until softened, about 4 minutes.
- Pour in sake, cook until liquid is reduced by half. Add water, miso and dashi granules; whisk until smooth. Stir in chicken broth, mushrooms and half of green onions. Bring to a simmer.
- Rinse any ice glaze from frozen Alaska Salmon portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
- Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Remove seafood to warm soup bowls.
- To Serve: Add 4 ounces udon noodles and one cup liquid to each bowl; garnish with reserved green onions and parsley.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 343; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 74mg; Total Carbs: 29g; Fiber: 1g; Protein: 29g; Sodium: 847mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.