Chilled Poached Salmon With Asian Slaw And Wasabi Aioli

Serves: 6

Alessia Franecki

1 January 1970

Based on User reviews:

52

Spice

57

Sweetness

56

Sourness

39

mins

Prep time (avg)

5

Difficulty

Ingredients:

6

Salmon Fillets (4-ounce czar-cut)

1

Salt

1

Ground Black Pepper (freshly)

1 cup

Sake

2

Shallots (cloves, minced)

1 tbsp

Toasted Sesame Seeds

1 tbsp

Cilantro Leaves (minced fresh)

1 cup

Sesame Oil

1 cup

Seaweed (dried)

1

Bean Sprouts (pint)

1

Lime (juiced)

1

Orange (juiced)

1 cup

Mayonnaise

1 tsp

Wasabi Powder

1 tsp

Garlic Powder

1 tsp

Lime Juice (fresh)

Directions:

1

Season salmon with salt and pepper and place in a nonreactive container

2

Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish

3

Cover and marinate for 2 hours in the refrigerator

4

; Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper

5

Cover and refrigerate for 1 hour

6

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

7

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

8

Drain on paper towels and bring to room temperature

9

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