I love salmon. Bake with a spice rub or pan fried with a glaze or marinade. For some reason I had not considered poaching it. I’ve recently tried it with some lovely aromatics and it has definitely made me a convert! I use the poached salmon to make a stunning salmon mayonnaise salad, but you can easily consume it by itself, or with rice. It really does make for a delightful salmon salad and because of this I’ll include the proportions below.
What makes this salmon so amazing? Well, for one it is fork tender. And the aromatics I used (lime, ginger, cumin and cardamon) lend a delightfully subtle something that utterly infuses the salmon in a much more complete way than a glaze or spice rub can manage.
What’s more is it is made easily in your slow cooker.
2 (5 -6 ounce salmon fillets)
1 1/2 inch piece of ginger, peeled
1 tsp cumin
1 tsp cardamom
2 tablespoons mirin
Salt, to taste
Pepper, to taste
1. To a crock pot add 1 1/4 cups water & the mirin. Set slow cooker on high for 30 minutes.
2. Add lime, cumin, cardamom, salt, pepper and salmon. Set on high for another 30 minutes.
Remove from water, rub the excess fat off and serve.
To make into salmon salad: approx 2 Tbsp mayonnaise and 1 tsp stone ground mustard per fillet. Chopped celery optional.