- 2 cups (500mL) water (you can substitute with fish stock, low sodium chicken broth, or orange juice)
- 13 oz (370g) skinless salmon fillet cut into 4 equal pieces
- 1 clove garlic minced
- 1 tbsp (15mL) honey
- 2 tsp (10mL) wasabi paste
- 2 tsp (10mL) lower sodium soy sauce
- 2 tsp (10mL) rice vinegar
- 2 tsp (10mL) minced fresh ginger
- Mix together the sauce of your choice. Set aside for the flavours to blend.
- In a covered frying pan; unless you own a fish poacher, bring the liquid to a boil.
- When the liquid begins to boil, add the salmon. The liquid should just cover the filets. Cover with the lid.
- Gently poach, there should be gently simmering bubbles all around the fish and the edges of the pan. Cook for 10-15 minutes.
- Check to see if the salmon is cooked through. It should be opaque and start to flake when prodded with no raw looking parts inside the filet. The internal temperature for cooked fish is 158ºF (70ºC).
- When cooked, using a slotted spoon, remove salmon, drain. Serve with wasabi sauce.
- Mix together all of the ingredients in a small bowl. Set aside or store in the fridge covered for up to two days.
- Drizzle sauce equally over each serving of cooked salmon.
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