From The Straits Times    |

Poached salmon recipe

Serves 4 as an entree

INGREDIENTS

Poached Salmon

2 litres water

5cm piece fresh ginger, washed and sliced

4 cloves garlic, peeled and sliced

½ onion, peeled and sliced

2 tsp salt

500g skinless and boneless salmon fillet

Spicy Tamarind Dressing

¼ tsp chilli powder

1 chilli padi, finely sliced

2 tbs white vinegar

2 tbs tamarind water

2 tbs sugar

2 tbs fish sauce

1 tsp salt

Juice of ½ lime

Vermicelli Noodle Salad

100g vermicelli noodles

¼ cup fresh mint leaves, roughly torn

¼ cup fresh coriander leaves

½ cup cherry tomatoes, halved

4 shallots, peeled and finely sliced

4 baby cucumbers, ends trimmed, cut in half lengthwise and thinly sliced

4 baby corn, blanched and thinly sliced

DIRECTIONS
1 To poach the salmon combine water, ginger, garlic, onion and salt in a pan and bring to boil to make a poaching stock. Place salmon in pan, return stock to the boil then reduce heat and simmer gently for 2 minutes. Remove pan from heat and leave salmon in pan for 10 minutes. Remove salmon from stock and cool, then break into large flakes. Discard the stock.
2 To prepare the dressing, place all ingredients except the lime juice in a small pan. Whisk it as you bring it to the boil. Remove from heat, add lime juice and leave to cool. Taste and adjust seasoning.
3 Soak vermicelli noodles in boiling water until soft, drain, rinse in cold running water and drain well. Roughly tear noodles into shorter lengths, place in a bowl with remaining salad ingredients and toss well to combine. Add most of the tamarind dressing and toss again. Add half the salmon to the noodles, toss very gently and arrange on serving plates. Arrange remaining salmon on top and drizzle reserved dressing over the salmon.

Recipe courtesy of SuperNature, Singapore’s premier organic and natural food and health store.