Chilled Poached Salmon with Asian Slaw and Wasabi Aioli

Name: Chilled Poached Salmon with Asian Slaw and Wasabi Aioli
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Asian
Ingredients: 170 grams bamboo shoots, drained, rinsed and cut chiffonade; 1 pint bean sprouts; 6 servings Freshly ground black pepper; 2 shallot cloves, minced; 1 Tbsp minced fresh cilantro leaves; 2 garlic cloves, lightly crushed with the side of a knife blade and minced; 1 teaspoons garlic powder; 1 lime, juiced; 1 orange, juiced; 2 leeks, white and tender green parts only, soaked in salt water to remove grit, and very thinly sliced; 1 teaspoon fresh lime juice; 79 milliliters mayonnaise; 1 heads napa cabbage, sliced chiffonade; 237 milliliters sake; 680 grams czar-cut salmon fillets; 6 servings Salt and freshly ground black pepper; 59 milliliters dried seaweed; 237 milliliters sesame oil; 1 Tbsp toasted sesame seeds; 1 teaspoon wasabi powder

Chilled Poached Salmon with Asian Slaw and Wasabi Aioli might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 395 calories, 27g of protein, and 21g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up sesame oil, wasabi powder, pepper, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.

Instructions

Marinate salmon:Season salmon with salt and pepper and place in a nonreactive container.

Ingredients you will need

Salt And Pepper

Salmon

Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.

Ingredients you will need

Sesame Seeds

Cilantro

Shallot

Garlic

Fish

Sake

Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.

Ingredients you will need

Bamboo Shoots

Bean Sprouts

Black Pepper

Orange Juice

Lime Juice

Cabbage

Seaweed

Leek

Equipment you will use

Bowl

Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.

Ingredients you will need

Garlic Powder

Wasabi Powder

Lime Juice

Mayonnaise

Wasabi

Aioli

Heat sesame oil over low heat and poach salmon fillets until fish is just opaque.

Ingredients you will need

Salmon Fillets

Sesame Oil

Fish

Drain on paper towels and bring to room temperature.

Equipment you will use

Paper Towels

Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.

Ingredients you will need

Salmon

Wasabi

Aioli

Fish

Equipment

Bowl

Paper Towels

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.