Poached salmon with soy, lime, spring onion and sesame seeds
- January 2013
- Serves 8
- Ready in 10 minutes
This light and fresh Japanese salmon dish is a great way to start any dinner party. Lime, spring onion and sesame flavours make it zingy and delicious.
- 9.9g (1.7g saturated)
- 1.2g (1.1g sugars)
- 600g salmon fillet (not the tail end), skinned and pin-boned, then cut into 8 (about 75g) pieces
- 1½ tbsp white sesame seeds, lightly toasted in a dry frying pan
- 4 spring onions, green parts only, thinly sliced at an angle
- Bunch of chives, half of them chopped
- for the dressing
- 1½ tsp wasabi paste (see tip)
- 4½ tbsp soy sauce
- 3 tsp mirin (see tip)
- Juice of 3 limes (about 5 tbsp), plus extra wedges to serve
- For the dressing, mix the wasabi paste and soy sauce in a bowl, then stir in the mirin and lime juice (you can do this a few hours in advance).
- When ready to serve, bring a pan of salted water to a gentle boil, then poach the salmon for 1 minute until it just turns opaque. Remove with a slotted spoon and transfer to serving plates. While the fish is still hot, spoon over the dressing, scatter over some toasted sesame seeds, chopped spring onions and the chopped and whole chives. Serve.
The salmon here is served rare. Poach for another minute if you prefer it cooked more.
Both wasabi paste and mirin (a Japanese rice wine used for cooking) are available from the international section of large supermarkets.
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