Teriyaki Poached Salmon
This recipe will knock your socks off!  Not only is it nutritious and healthy, but the sauce is amazing. Combined with the vegetables and you have a winner. Many years ago I took a macrobiotic cooking class and ever since this sauce has been a staple in my kitchen when the teriyaki need arises. 
Ingredients: 
4 Salmon Fillets with skin attached
1 Lemon, sliced
1/2 cup Rice WIne, such as Shao Hsing Hau Tiao Chiew (or a good Sauvignon Blanc)
1/2 cup water
Sauce:
1/2 cup Shoyu (or Braggs, or soy sauce)
1/2 cup Plum Puree (or Plum Sauce)
1 Tbsp Ginger, freshly grated 
3 Garlic Cloves, chopped
1 Tbsp Toasted Sesame Oil
1 Tbsp RIce Vinegar
Rice: 
1 cup Brown Rice
2 1/4 cups Water
4 Baby Bok Choy, chopped
1/2 Yellow Bell Pepper, sliced
1/2 Red Bell Pepper, sliced
1/4 cup White Onion, sliced
Toasted Sesame Seeds, as garnish
Instructions:
Marinate Salmon in rice wine for an 1 to 24 hours.

Add rice and water to a pot, bring to a boil.

Reduce heat to a simmer, cover and cook for 45 minutes. 

While the rice is cooking, blend all the ingredients for the sauce with a hand blender. Or if you are lazy like me, add ingredients to a jar and shake! Return to refrigerator to chill. 

In a steamer add vegetables. Steam for about 2-3 minutes. Then turn off heat but leave in steamer while salmon finishes cooking.
In a sauce pan add wine, water, and lemon slices. Bring to a low rolling simmer over medium heat. 

Add salmon fillets, skin-side down to the pan.

Reduce heat to a simmer and cover. Cook 5 minutes or till the salmon begins to flake apart.
Serve salmon over rice and vegetables. Top with sauce and sesame seeds. Enjoy!
    Posted on July 2, 2011 by melladoree.

    Teriyaki Poached Salmon

    This recipe will knock your socks off!  Not only is it nutritious and healthy, but the sauce is amazing. Combined with the vegetables and you have a winner. Many years ago I took a macrobiotic cooking class and ever since this sauce has been a staple in my kitchen when the teriyaki need arises. 

    Ingredients: 

    4 Salmon Fillets with skin attached

    1 Lemon, sliced

    1/2 cup Rice WIne, such as Shao Hsing Hau Tiao Chiew (or a good Sauvignon Blanc)

    1/2 cup water

    Sauce:

    1/2 cup Shoyu (or Braggs, or soy sauce)

    1/2 cup Plum Puree (or Plum Sauce)

    1 Tbsp Ginger, freshly grated 

    3 Garlic Cloves, chopped

    1 Tbsp Toasted Sesame Oil

    1 Tbsp RIce Vinegar

    Rice: 

    1 cup Brown Rice

    2 1/4 cups Water

    4 Baby Bok Choy, chopped

    1/2 Yellow Bell Pepper, sliced

    1/2 Red Bell Pepper, sliced

    1/4 cup White Onion, sliced

    Toasted Sesame Seeds, as garnish

    Instructions:

    Marinate Salmon in rice wine for an 1 to 24 hours.

    Add rice and water to a pot, bring to a boil.

    Reduce heat to a simmer, cover and cook for 45 minutes. 

    While the rice is cooking, blend all the ingredients for the sauce with a hand blender. Or if you are lazy like me, add ingredients to a jar and shake! Return to refrigerator to chill. 

    In a steamer add vegetables. Steam for about 2-3 minutes. Then turn off heat but leave in steamer while salmon finishes cooking.

    In a sauce pan add wine, water, and lemon slices. Bring to a low rolling simmer over medium heat. 

    Add salmon fillets, skin-side down to the pan.

    Reduce heat to a simmer and cover. Cook 5 minutes or till the salmon begins to flake apart.

    Serve salmon over rice and vegetables. Top with sauce and sesame seeds. Enjoy!

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