Chilled Poached Salmon with Asian Slaw and Wasabi A

Name: Chilled Poached Salmon with Asian Slaw and Wasabi Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (4-ounce) czar-cut salmon fillets; Salt and freshly ground black pepper; 1 cup sake; 2 shallot cloves, minced; 2 garlic cloves, lightly crushed with the side of a knife blade and minced; 1 tablespoon toasted sesame seeds; 1 tablespoon minced fresh cilantro leaves; 1 cup sesame oil; 1/2 head napa cabbage, sliced chiffonade; 1/4 cup dried seaweed; 1 pint bean sprouts; 1 (6-ounce) can bamboo shoots, drained, rinsed and cut chiffonade; 2 leeks, white and tender green parts only, soaked in salt water to remove grit, and very thinly sliced; 1 lime, juiced; 1 orange, juiced; Freshly ground black pepper; 1/3 cup mayonnaise; 1 teaspoon wasabi powder; 1/2 teaspoon garlic powder; 1 teaspoon fresh lime juice

Servings: persons

6 (4-ounce) czar-cut salmon fillets
Salt and freshly ground black pepper
1 cup sake
2 shallot cloves, minced
2 garlic cloves, lightly crushed with the side of a knife blade and minced
1 tablespoon toasted sesame seeds
1 tablespoon minced fresh cilantro leaves
1 cup sesame oil
1/2 head napa cabbage, sliced chiffonade
1/4 cup dried seaweed
1 pint bean sprouts
1 (6-ounce) can bamboo shoots, drained, rinsed and cut chiffonade
2 leeks, white and tender green parts only, soaked in salt water to remove grit, and very thinly sliced
1 lime, juiced
1 orange, juiced
Freshly ground black pepper
1/3 cup mayonnaise
1 teaspoon wasabi powder
1/2 teaspoon garlic powder
1 teaspoon fresh lime juice

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
Make Asian slaw:
5
Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper.
6
Cover and refrigerate for 1 hour.
7
Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
8
Heat sesame oil over low heat and poach salmon fillets until fish is just opaque.
9
Drain on paper towels and bring to room temperature.
10
Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.

1096

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 (4-ounce) czar-cut salmon fillets, Salt and freshly ground black pepper, 1 cup sake, 2 shallot cloves, minced, and more.

Yes, Chilled Poached Salmon with Asian Slaw and Wasabi Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Poached Salmon with Asian Slaw and Wasabi Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions