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Note – To thicken the sauce a little once cooking
time is up . Remove the lid and switch unit to Brown
/Sauté at 120°C . Cook for about 5 minutes to
reduce the sauce .
Asian Style Poached
Salmon
Poached salmon is perfect served on its own or
over a bed of mixed greens .
Setting: Brown/Sauté
Makes 6 serves
3
garlic cloves, sliced
¼
cup peeled and sliced ginger (piece
3cm x 7cm)
1
medium celery stalks, thinly sliced
½
medium red onion, thinly sliced
1
star anise pod
2
cups (500ml) salt-reduced chicken
stock
1
cup (250ml) water
½
(125ml) cup rice wine
½
cup salt-reduced soy sauce
1
tablespoon sesame oil
pinch freshly ground black pepper
700g
salmon or ocean trout fillet, cut into 2
pieces
½
cup coriander leaves to serve
1 . Put all ingredients except the salmon into
cooking pot of the Multicooker . Stir to combine;
cover with lid .
2 . Set unit on Brown/Sauté at 200°C . Bring to a
boil and then reduce heat to 105°C . Heat for an
additional 20-30 minutes, depending on desired
strength of flavour .
3 . Place salmon pieces into the poaching liquid
skin side down . Spoon over the cooking broth .
Cover with lid and cook for a further 10 minutes,
or until a dinner knife inserts into the thickest
section of the fillet with just a little resistance .
4 . Carefully remove salmon with tongs and flat
egg slide/turner (you may require another set
of hands to do this so that the fillet doesn't
break in half); loosely cover with foil and set
aside . Increase heat to at 200°C and continue to
cook down the liquid, uncovered, for about 15
minutes, or until reduced to a thicker sauce that
can be nicely spooned over the fish .
5 . Serve immediately, sprinkled with coriander
leaves and sauce on the side .
Perfect with boiled rice .
17
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