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.
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
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
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
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!