Hunan-style Poached Salmon

Ingredients

This adaptation of Inkokt Lax incorporates the bold and spicy flavors of Hunan cuisine, which is a stark contrast to the milder and more subtle flavors of the original Swedish dish. The original dish is typically poached in a broth made with dill, white wine, and vegetables, while the Hunan-style version uses a broth infused with Hunan spices such as chili peppers, garlic, ginger, and Sichuan peppercorns. The result is a dish that is bolder, spicier, and more aromatic, showcasing the unique characteristics of Hunan cuisine. We alse have the original recipe for Inkokt Lax, so you can check it out.

• 4 salmon fillets (about 6 oz/170g each) 4 salmon fillets (about 6 oz/170g each)
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons Hunan chili paste 2 tablespoons Hunan chili paste
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 green onions, sliced 2 green onions, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 40g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the fish or vegetable broth, soy sauce, rice vinegar, Hunan chili paste, minced garlic, grated ginger, and Sichuan peppercorns. Bring the broth to a simmer over medium heat.
2. 2.
   Gently place the salmon fillets into the simmering broth. Cover the pot and let the salmon poach for about 8-10 minutes, or until cooked through and flaky.
3. 3.
   Using a slotted spoon, carefully remove the poached salmon fillets from the broth and transfer them to a serving plate.
4. 4.
   Ladle some of the poaching broth over the salmon fillets. Garnish with sliced green onions and fresh cilantro.
5. 5.
   Serve the Hunan-style Poached Salmon with steamed rice on the side.

Treat your ingredients with care...

• Salmon — Choose fresh salmon fillets with firm flesh for the best results. Remove any bones before poaching.
• Hunan chili paste — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• For an extra kick of heat, add a few dried chili peppers to the poaching broth.
• Serve the poached salmon with a side of pickled vegetables to complement the flavors.
• If you prefer a thicker broth, you can reduce the poaching liquid after removing the salmon fillets.

Serving advice

Serve the Hunan-style Poached Salmon hot, with steamed rice on the side. Drizzle some of the flavorful broth over the salmon fillets for an extra burst of flavor. Garnish with fresh cilantro and sliced green onions to add a touch of freshness and color to the dish.

Presentation advice

Arrange the poached salmon fillets on a large serving platter, with the vibrant green garnishes scattered over the top. Place a bowl of steamed rice alongside the salmon for a complete meal. The contrasting colors and aromatic aroma will make this dish an enticing centerpiece on any dining table.