Ginger Poached Salmon With Wasabi "Hollandaise"


Serves: 4
Total Calories: 22

Ingredients

2 cups water
1/2 cup chopped onion, frozen or fresh
1 teaspoon chopped garlic, fresh or jarred organic
4 ginger tea teabags
salt to taste
2 tablespoons lime juice, fresh or bottled organic
4 pieces salmon fillet, about 6 ounces each
4 ounces soft or silken tofu
1 tablespoon prepared wasabi in a tube
ground black pepper to taste

Directions:

Combine the water, onion, and garlic in a medium skillet. Heat to boiling, add the teabags and salt, and simmer for 2 minutes. Remove the teabags, and add 1 tablespoon of the lime juice and the salmon. Return to a simmer, cover, and simmer gently until the salmon flakes to gentle pressure, about 8 minutes per inch of thickness of the fillets.

Remove the fish to a serving plate. Boil the poaching liquid until its volume is about 3/4 cup. Combine the poaching liquid, tofu, wasabi, remaining tablespoon of lime juice, and additional salt and pepper to taste in a blender or food processor. Process until smooth, and pour over the poached fish. Serve immediately.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 22
Calories from Fat: 0

This Ginger Poached Salmon With Wasabi "Hollandaise" recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.




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