Ingredients for Soy Poached Salmon
- 1/2 cup Low Sodium Soy Sauce
- 1/4 cup Dark Brown Sugar
- 1 tablespoon grated fresh Ginger
- 2 whole Star Anise pods
- 2 (6 ounce) Salmon Fillets
- 1 tablespoon chopped fresh Chives
- 1 tablespoon chopped fresh Scallions
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How to Make Soy Poached Salmon
- In a 12-inch saute pan with a lid, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 1 tablespoon grated fresh ginger, and 2 star anise.
- Bring the mixture to a boil over medium-high heat, then reduce heat to a gentle simmer.
- Gently place salmon fillets, skin-side down, into the simmering sauce. Ensure the fillets are mostly submerged.
- Gently slosh the liquid over the fillets, cover the pan, and reduce heat to low.
- Poach for 6-8 minutes, or until the salmon is medium-rare in the center. The internal temperature should reach 125-130°F (52-54°C).
- Carefully remove the salmon fillets from the pan and set aside to keep warm.
- Increase heat to medium-high and bring the remaining poaching liquid to a boil. Boil until the sauce reduces by half, about 2-3 minutes. This will thicken the sauce.
- Spoon a generous amount of the reduced soy sauce onto each plate.
- Place a salmon fillet on top of the sauce. Drizzle additional sauce over the fillet and garnish with 1 tablespoon chopped fresh chives or scallions.
Nutrition Information (Approximate per serving)
Sodium
303 g
Sugar
173g
Fat
5g
Carbs
21g
