Poached salmon with raw vegetable salad (gluten-free)

Cooking Fish Poached salmon with raw vegetable salad (gluten-free)

Crisp capsicum and radishes add a satisfying crunch to the salad which accompanies the succulent poached fish.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Place tamari, mirin, garlic, and ginger in a shallow frypan, add 150ml water and bring to the boil. Lower heat and simmer gently for 2 minutes, then add salmon. Cover and cook for 3 minutes, then turn fillets and cook for a further 3 minutes.
  2. Combine vegetables in a bowl. Place each piece of salmon in a serving bowl, top with vegetables and pour poaching liquid around. Garnish with sesame seeds.

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1/3 cup tamari*
2/3 cup mirin*
1 garlic clove, crushed
1 tsp grated fresh ginger
4 salmon fillets, skinned, pin-boned
1 Lebanese cucumber, cut into thin batons
1 carrot, cut into thin batons
1 small yellow and 1 small red capsicum, seeds removed, cut into thin batons
6 radishes, cut into thin batons
Black sesame seeds*, to garnish

Adv

Autors
Preparation time
10
Cooking time
08
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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