Sake Poached Salmon with Somen and Fennel Salad

Name: Sake Poached Salmon with Somen and Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sake; 1 celery, sliced; 1 peeled carrot, sliced; 1 small onion, sliced; 1 tablespoon sugar; 2 bay leaves; 1 teaspoon toasted black peppercorns; 2 tablespoons soy sauce; Water, to cover; 4 (8-ounce) salmon fillets, skin removed, center cut; Salt and white pepper; 1/2 cup ponzu; 3 large sliced shallots; 1 tablespoon togarashi, save some for garnish; 2 tablespoons Japanese soy sauce; 1/2 tablespoon sugar; 3/4 cup extra-virgin olive oil; 2 fennel bulbs, shaved, fronds reserved for garnish; 1 pound blanched somen noodles; 1/2 cup sliced scallions

Servings: persons

1 cup sake
1 celery, sliced
1 peeled carrot, sliced
1 small onion, sliced
1 tablespoon sugar
2 bay leaves
1 teaspoon toasted black peppercorns
2 tablespoons soy sauce
Water, to cover
4 (8-ounce) salmon fillets, skin removed, center cut
Salt and white pepper
1/2 cup ponzu
3 large sliced shallots
1 tablespoon togarashi, save some for garnish
2 tablespoons Japanese soy sauce
1/2 tablespoon sugar
3/4 cup extra-virgin olive oil
2 fennel bulbs, shaved, fronds reserved for garnish
1 pound blanched somen noodles
1/2 cup sliced scallions

1
["In a salmon poacher or large saucepot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce, and water, to cover.", "Add the seasoned salmon and slowly bring the liquid to a simmer.", "Simmer for 3 minutes then turn off the heat.", "Let stand for 5 to 10 minutes depending on doneness desired.", "I prefer medium rare (5 minutes).", "In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy, and sugar.", "Blend on high speed and drizzle in the oil.", "Season with salt and pepper.", "In a large bowl, mix together fennel, somen, and scallions and toss with enough vinaigrette to coat the salad.", "There will be some left over for plating.", "Check for seasoning.", "Plating: On a large plate, place a mound of the salad and top with hot salmon.", "Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.", "Drink Suggestion: Wakatake Daiginjo ""Onikoroshi"" Sake"]

1077

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 1 cup sake, 1 celery, sliced, 1 peeled carrot, sliced, 1 small onion, sliced, and more.

Yes, Sake Poached Salmon with Somen and Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!