Thursday, 24 September 2015

Poached Salmon and Brown Rice Bowl (taken from my YouTube video recipe)

Since living in Paris, in a room with a tiny little kitchen without an oven, I've had to adapt to cooking everything on a 2 ring hob! Living in halls of residence has also made me aware that the whole building would probably appreciate not having the smell of salmon wafting throughout the corridors...so, this is how this recipe came about. The word poaching comes from the old French verb 'pochier' meaning to 'put into a pocket', when the white of an egg forms a pocket around the yolk. When applied to meat and fish, this method allows the cook to experiment with vegetables, herbs, all sorts of things, to subtly enrich. Here, I decided to use soy sauce and honey which create a delicious contrast between sweet and salt with the added freshness of some freshly grated ginger. It is perfect for a weekday supper to have with some brown rice and greens. If you'd like to see how I make this, click the link below to a video I've posted on my YouTube channel!




Ingredients:

to serve 1

1 fillet of salmon
2 tablespoons of soy sauce
1 teaspoon of honey
1 teaspoon of freshly grated ginger
1 cup of water

serve with:
a handful of broccoli (or any preferred greens!)   
60 g of brown rice

Begin by rinsing the brown rice, bring it to the boil and let it simmer for around 25- 30 minutes (but I'd recommend checking the instructions on the packet!)


Then in a large saucepan, mix the soy sauce, honey with a good splash of water- around 1 cup.

Season with pepper (no salt needed here as soy sauce provides the salt here!) and evenly spread the grated ginger on top of the fillet. If you have time, leave this for half an hour or longer to let the flavour sink in. Don't worry if you want to cook it straight away, it will still be delicious!

Next, add the salmon, skin- side down into the large saucepan with soy sauce, honey and water. 

Bring it onto a high heat, and then turn it down immediately to a low simmer for about 5-10 minutes, depending on the thickness of the fillet. 




When there's only 5 minutes left before the rice is cooked, steam the broccoli on top of this pan (I do this as I have limited space!).

Check that the salmon is cooked and serve on top of the rice and broccoli. Pour over the left-over liquid from the saucepan, and enjoy!






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