Sake Poached Alaska Salmon

Sake Poached Alaska Salmon


  • 1 Tablespoon butter
  • 1/4 cup sliced shallot
  • 2 teaspoons minced ginger
  • 1/2 cup (4 oz.) saké
  • 2-1/2 cups (20 oz.) hot water
  • 1 Tablespoon red or shiso miso
  • 1-1/2 teaspoons instant dashi granules (found in international cooking section of grocery stores)
  • 1 can (14.5 oz.) chicken broth
  • 2 oz. (about 1 cup) sliced shiitake or crimini mushrooms
  • 1/3 to 1/2 cup sliced green onions, reserving half
  • 4 Alaska Salmon portions (4 oz. each), fresh, thawed or frozen
  • 16 oz. fully-cooked udon noodles, kept warm
  • 2 Tablespoons chopped parsley

Sake Poached Alaska Salmon

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 4


Melt butter in a large nonstick (12-inch) pan or stockpot over medium heat. Stir in shallots and ginger and cook until softened, about 4 minutes. Pour in sake, cook until liquid is reduced by half. Add water, miso and dashi granules; whisk until smooth. Stir in chicken broth, mushrooms and half of green onions. Bring to a simmer. Rinse any ice glaze from frozen Alaska Salmon portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.

Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Remove seafood to warm soup bowls.

To serve, add 4 oz. udon noodles and one cup liquid to each bowl; garnish with reserved green onions and parsley.

Nutrients per serving: 343 calories, 8g total fat, 2g saturated fat, 22% calories from fat, 74mg cholesterol, 29g protein, 29g carbohydrate, 1g fiber, 847mg sodium, 41mg calcium, and 720mg omega-3 fatty acids.


In this recipe: Wild-Caught Alaska Salmon