Wednesday, July 27, 2011

Poached Salmon with Asian Greens

The food blogger's dilemma. The dish that tasted like the essence of awesomeness came out looking sad and limp. Do I post a picture and risk turning my readers off?

Do I do the unthinkable: post photos of the process but none of the finished product?

Or perhaps I don't post the recipe at all.

But now that I've piqued your interest, I can't very well not share. And I certainly can't ruin my reputation by posting nasty photos. So, here it is. The dish was awesome but not so pretty. There you have it.

Poached Salmon with Asian Greens
30 minutes prep
serves 4

2 tablespoons oil, divided
1 bunch scallions, white and light green parts, sliced
2 cloves garlic, chopped
1 bunch of kale, cleaned and sliced in ribbons
1 zucchini, peeled (or not) and sliced in 1/2 inch slices
1/2 cup sake wine, divided
4 salmon fillets
2 tablespoons soy sauce
1/4 cup water
1 teaspoon grated fresh ginger

Preheat the oven to 350*.

Heat 1 tablespoon of oil in a large oven safe, preferably cast iron, frying pan over medium heat. Add the scallions and garlic and cook for a minute or two, till fragrant. Add the kale and cook for about 10 minutes, stirring from time to time, till the kale is heated through and beginning to brighten. Add the zucchini and 1/4 cup sake wine. Cook, stirring, for another 10 minutes.

Transfer the vegetables to a serving dish and dry out the pan. Heat the remaining 1 tablespoon of oil on medium-high heat, and - once it's nice and hot - add the salmon fillets, skin-side down. DO NOT FLIP THEM UNTIL THE SKIN IS BEGINNING TO CRISP. (This is where I went wrong and how I ended up with no photos to show for all my efforts.)

When the skin is beginning to crackle and crisp, flip the fish. Cook for another 2-3 minutes before adding the remaining 1/4 cup sake wine, soy sauce, water, and ginger into the pan. Bring the liquids to a boil, cover the pot tightly with an oven safe lid or with foil.

Transfer the fish to the oven and bake for about 20 minutes. Check on the liquids from time to time - if it looks dry, add some more water and/or sake.

Remove the fish from the oven and let it rest uncovered for a minute or two. Use a spatula to delicately transfer the fish to the platter, right on top of your greens.

Serve immediately.

Linking this up to Slightly Indulgent TuesdaysUltimate Recipe Swap and Weekend Bloggy Reading


  1. Sounds delicious--I could always use another salmon recipe. I also have made delicious salmon recipes where the final product didn't look so great--it happens.

  2. Those flavours together sound amazing. I cook salmon for my daughter and never can get it right. It never looks as good as on blogs!

  3. Oh I've had those meals too that taste fabulous but don't look so great. Thanks for being brave enough to share. I'm always looking for another fish recipe as well.

  4. Oh I know that photo dilemma only too well... But even though I don't eat seafood, your process pics look very good!

  5. This sounds wonderful - Salmon is always a favorite in our kitchen.

  6. It does sound delicious! Great flavors for salmon. I'm glad you decided to share with us. Sometimes the best things don't photo well.

  7. In my experiences, some of the most delicious dinners are the least photogenic! Although this looks pretty delicious to me!

  8. I love that you called it the "bloggers dilemma"!! I've certainly been there many times! But I am sooo glad you posted this as the recipe sounds amazing! I have kale in my frig right now, so I'm picking up some salmon for dinner tonight! Perfect!!

  9. I've had more than my share of absolutely delicious meals that were not so pretty to look at! This recipe sounds like it had to be wonderful!

  10. This is the perennial challenge with cooking, isn't it? Salmon and greens is classic.


Note: Only a member of this blog may post a comment.