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How to make Poached salmon with raw vegetable salad (gluten free)

Yield = 4
Prep time: 0:10
Cook time: 0:08
Total time: 0:18

Ingredients

  • 1/3 cup (80ml) tamari*
  • 2/3 cup (160ml) mirin*
  • 1 garlic clove, crushed
  • 1 teaspoon 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 (optional)

Method

  • Step 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.
  • Step 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.