Poached Thai salmon

Poached Thai Salmon and Mangos SaladPhotograph: Alan Betson / The Irish Times

Poached Thai Salmon and Mangos SaladPhotograph: Alan Betson / The Irish Times

Sat, Feb 27, 2016, 01:00

   
  • Serves: 4
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Thai/South-East Asian

Ingredients

  • Serves 4
  • 2 tbsp olive oil
  • 2 onions, very finely chopped
  • 4 cloves garlic, finely chopped
  • big knob (45g) ginger, finely chopped
  • 1 red chilli, deseeded and chopped
  • juice of 2 limes
  • 2 tbsp fish sauce
  • 500ml water
  • big bunch basil and coriander, chopped
  • 800g skinned salmon fillet
  • Serves 4
  • 2 tbsp olive oil
  • 2 onions, very finely chopped
  • 4 cloves garlic, finely chopped
  • big knob (45g) ginger, finely chopped
  • 1 red chilli, deseeded and chopped
  • juice of 2 limes
  • 2 tbsp fish sauce
  • 500ml water
  • big bunch basil and coriander, chopped
  • 800g skinned salmon fillet
  • Serves 4
  • 2 tbsp olive oil
  • 2 onions, very finely chopped
  • 4 cloves garlic, finely chopped
  • big knob (45g) ginger, finely chopped
  • 1 red chilli, deseeded and chopped
  • juice of 2 limes
  • 2 tbsp fish sauce
  • 500ml water
  • big bunch basil and coriander, chopped
  • 800g skinned salmon fillet

Method

In a large saucepan, sweat the onion, chilli, ginger and garlic in the olive oil until it becomes a soft, aromatic mix.

Add the fish sauce and water and bring to a simmer.

Ten minutes before you’re ready to eat, slip the salmon fillets gently into the broth to poach them – this takes about 5-7 minutes.

Just before serving, stir in the chopped fresh herbs. Serve with the salsa spooned gently over the salmon fillet.