Tamari poached salmon with rocket salad

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

1. 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.
2. 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.
3. 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.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.