Poached Salmon with Wasabi Mayonnaise
Poached salmon is a British classic, but this recipe gives it a Japanese twist with the addition of wasabi mayonnaise. The fresh aroma of wasabi works really well with the salmon, delicate and tender from the poaching. Drizzled with creamy sauce, this is the perfect starter for a dinner party.
- 2 salmon fillets (approx. 120g each)
- 1 tbsp sake (or dry white wine)
For the sauce
- 3 tbsp mayonnaise
- 1 egg yolk
- 1 tsp wasabi paste (adjust to taste)
- 2 pinches of salt
- a little black pepper
- Place the salmon fillets in a pan and add just enough water to cover the fillets. Add the sake (or white wine), and heat until just before boiling on a medium flame. Turn the heat down, and poach until the salmon is completely cooked through (about 15 mins after turning the heat down).
- Remove from the pan, and carefully remove the skin from the salmon, taking care not to break up the fillet as you do so.
- Mix the ingredients for the sauce together, taking care that the wasabi is blended evenly throughout. Pour over the plated salmon and serve.
- Make sure to mix the sauce ingredients well, so that the wasabi paste is blended smoothly throughout.
- The egg yolk will be eaten raw, so be sure to choose eggs that can be consumed without cooking.