Serves: 4
Total Calories: 22

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

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

More Recipes from the Homemade in a Hurry Cookbook:
*Fish & Shellfish
Fish Cakes Florentine
Ginger Poached Salmon With Wasabi "Hollandaise"
Ginger-Crusted Roasted Tuna
Grilled Cajun Catfish Tacos
Grilled Halibut Escabèche
Grilled Salmon With Green Mango Salsa
Hoisin Pesto Shrimp
Mahogany Sea Scallops In Coconut Broth
Mango Beurre Blanc With Grilled Scallops
Orange Chimichurri Mahi Mahi
Poached Salmon With Creamed Brie
Potato-Crusted Flounder With Balsamic Brown "Butter"
Roasted Mussels With Salsa
Roasted Scallops With Foie Vinaigrette
Salmon Sandwiched With Feta And Smoked Salmon
Seafood Couscous
Slow-Poached Salmon In Garlic Oil And Herbs
Snapper Encrusted With Almonds
Steamed Sea Bass With Oranges And Red Pepper
Tuna Braised With Edamame