Poached Salmon with Tofu Dressing
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 263 kcal | (13 %) | ||
| Protein | 26.5 g | (27 %) | ||
| Fat | 13.4 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) |
Ingredients
- Ingredients
- 4 Salmon 125 grams (approximately 4.5 ounces) each
- salt
- Black pepper
- 2 scallions
- 1 lemon
- 2 centimeters fresh ginger
- Rice wine
- for the tofu dressing
- 200 grams Silken tofu
- 2 Tbsps whipping cream
- 1 large bunch Chives
- 1 garlic clove
- 1 tsp lemon juice
- Lemon peel
- salt
- white peppers
Preparation steps
Rinse the salmon fillets, pat dry and season with salt and pepper.
Rinse the scallions and cut into 3 cm long pieces. Rinse the lemon and cut into quarters. Peel the ginger and slice thinly.
Fill a large saucepan about halfway with water and add the scallions, ginger, lemon, rice wine and 1 teaspoon of salt. Bring to a boil and simmer for 10 minutes.
For the tofu dressing: Mash the silken tofu with a fork and mix with the whipping cream until smooth. Rinse the chives, reserve a few stalks for garnish and thinly slice the rest. Peel and mince the garlic.
Stir the lemon juice, lemon zest, chives and garlic into the tofu and season with salt and pepper.
Place the salmon fillets in the simmering broth and cook for about 6 minutes, turning once.
Lift the salmon from the broth, place onto warmed plates, spoon the tofu dressing on top and garnish with the reserved chives.
