serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Surprisingly Simple
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 4 x 220 g skinless King salmon fillets
- ¾ cup water
- ½ cup tamari
- 2 cm x 2 cm piece ginger, finely grated
- 120 g baby rocket leaves
- 2 avocados, cut into 1 cm cubes
- 2 spring onions, thinly sliced
- 2 tbsp toasted pine nuts
- Olive oil and white balsamic vinegar, to serve
- Salt and black pepper
- Toasted black and white sesame seeds, to serve
Instructions
- In a large, deep frying pan, combine the water, tamari and ginger and bring to a light simmer over low heat. Add the salmon fillets, then cover and cook for about 5 minutes – thicker fillets may need a few more minutes. The salmon should be opaque throughout the fillet. Gently remove from the poaching liquid and transfer directly to serving plates.
- While the salmon is cooking, in a large salad bowl, combine the rocket, avocado, spring onion and pine nuts. Drizzle with the olive oil, white balsamic vinegar and season with a generous pinch of salt and black pepper. Toss lightly to coat.
- Serve the salmon with a little of the tamari poaching liquid and the rocket salad on the side. Sprinkle with toasted black and white sesame seeds and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Surprisingly Simple
