Jan's poached salmon with Asian plum sauce

Poaching the salmon in ginger water cuts the richness.

Asian plum sauce

2 Tbsp	Soy sauce
4 Tbsp	Plum sauce, eg Barkers (Main)
1 tsp	Grated root ginger
1 tsp	Sesame oil

Salmon

1 serving	Water, for poaching
3 cm	Ginger knob, peeled and julienned
300 g	Salmon fillets, pin bones removed (Main)

Garnish

1	Chilli pepper, thinly sliced
1 large handful	Coriander leaves

Directions

1. Combine the ingredients for the sauce and place aside.
2. Fill a medium frying pan with water and add the root ginger. Bring to the boil. Remove from the heat and add the salmon, skin-side down. Cover and stand for 5 minutes until just cooked.
3. Using a slotted fish slice, remove the salmon to a serving plate. Garnish with the ginger, chilli and coriander. Serve the sauce on the side.

See more of Jan's winning Autumn recipes

• Apple and cherry crumble
• Fresh pineapple pickle for ham