This recipe was inspired by Seattle. It marries the flavors of the Pacific Northwest with common Asian ingredients including soy, sesame, and ginger, capturing how there’s an oftentime subtle Asian influence within Seattle’s culture.
Use the very best salmon and you can use this dish as the centerpiece or a flashy start of a dinner party . The blackberry “caviar” on top of the salmon provides an extra flourish to what could be a weeknight meal. On a practical note, it is a recipe that is incredibly easy to scale and adjust to taste.
The recipe has several components but comes together really fast.
Ginger Poached Salmon
- 1/2 pound Filet of King Salmon
- 4 scallions
- 2 tablespoon rice wine vinegar
- 1/4 cup blackberries
- 1/2 head red cabbage
- 1/2 head white cabbage
- 2 carrots
Sesame Soy Vinaigrette
- 1/4 cup light soy sauce
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 2 tablespoon rice vinegar
- 2 teaspoon red chili flakes
- 1/2 lemon
- 2 teaspoon sesame seeds (optional)
- 2 scallions
- Slice cabbage head thinly
- Julienne carrots
- Toss cabbage and carrots in large bowl
- If using sesame seeds, toast in pan
- Slice scallions
- Mix vinaigrette ingredients, juice lemon, and whisk together
- Use butter knife to carefully extract the “bubbles” of the blackberry from the rind. It’s okay if the bubble cluster together. Discard the rinds.
- Peel ginger and slice into 1/4 inch slices
- Prepare poaching liquid by bring 4 cups of water with all of the poached salmon ingredients to a gentle boil.
- Add salmon filets to gently boiling water and heat for 7-10 minutes, until salmon is barely cooked at center. Keep in mind the salmon will cook a little more once it’s out of the water.
- Strain salmon and let cool for four minutes.
- Right before serving, toss slaw with vinaigrette. Reserve at least a a 1/4 of the vinaigrette and gradually add this reserve to taste.
- On each plate, make a bed on slaw. Then, serve poached salmon on top of slaw.
- Place dollop of blackberry caviar on top of salmon.