Deliciously tender salmon poached in ginger and lemongrass is the perfect recipe whether youre cooking for two, the whole family or for a dinner party.
- Cook rice following packet directions.
- Meanwhile, slice 1 lime. Cut 3cm from ginger and reserve. Thinly slice remaining ginger. Place lime and ginger slices, lemongrass and 1 litre water in a large, deep frying pan over medium heat. Bring to a simmer. Reduce heat to low. Add salmon, skin-side down. Cook, covered, for 10 to 12 minutes for medium or until cooked to your liking. Using a spatula, remove salmon from liquid. Discard skin. Flake into large pieces.
- Juice remaining lime. Peel and finely grate reserved ginger. Place 2 tablespoons lime juice, fish sauce, sugar, sesame oil, chilli and ginger in a small bowl. Whisk until sugar dissolves.
- Toss mint, coriander, onion and sprouts together in a bowl. Divide rice, papaya, cucumber, mint mixture and salmon among bowls. Drizzle with dressing. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set