{"id":5131,"date":"2016-04-13T19:14:27","date_gmt":"2016-04-13T23:14:27","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=5131"},"modified":"2016-04-13T19:14:56","modified_gmt":"2016-04-13T23:14:56","slug":"shanghai-style-poached-salmon","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2016\/04\/13\/shanghai-style-poached-salmon\/","title":{"rendered":"Shanghai-Style Poached Salmon from splendidtable.org"},"content":{"rendered":"<p><a href=\"https:\/\/mimbly.com\/wordpress\/?attachment_id=5132\" rel=\"attachment wp-att-5132\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-5132\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2016\/04\/Shanghai_Poached_Salmon_rev-300x171.jpg\" alt=\"Shanghai_Poached_Salmon_rev\" width=\"300\" height=\"171\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2016\/04\/Shanghai_Poached_Salmon_rev-300x171.jpg 300w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2016\/04\/Shanghai_Poached_Salmon_rev-500x286.jpg 500w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2016\/04\/Shanghai_Poached_Salmon_rev.jpg 700w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<ul>\n<li>4 salmon fillets, about 6 oz [170 g] each, skin and pin bones removed<\/li>\n<\/ul>\n<p>Sweet Vinegar Sauce<\/p>\n<ul>\n<li>1\/2 cup [120 ml] soy sauce<\/li>\n<li>1\/4 cup [60 ml] distilled white vinegar<\/li>\n<li>1\/4 cup [50 g] sugar<\/li>\n<li>4 green onions, including green tops, cut into 1-in [2.5-cm] lengths<\/li>\n<li>4 thin slices fresh ginger, peeled and julienned<\/li>\n<li>3 cups [720 ml] water<\/li>\n<li>3 green onions, including green tops, cut into 1-in [2.5-cm] lengths<\/li>\n<li>5 thin slices fresh ginger, peeled<\/li>\n<\/ul>\n<p>1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.<\/p>\n<p>2. To Make the Sauce: In a small bowl, stir together the soy sauce, vinegar, and sugar until the sugar is dissolved. Stir in the 4 green onions and julienned ginger. Set aside.<\/p>\n<p>3. In a saut\u00e9 pan just large enough to hold the salmon fillets in a single layer, combine the water, 3 green onions, and sliced ginger. Bring to a boil over medium heat, turn the heat to medium-low, and simmer for 5 minutes. Using a spatula, carefully slip the salmon into the pan. (The salmon should be completely submerged in the poaching liquid. If it isn\u2019t, add a bit more water.) Cover the pan and poach the salmon for 5 minutes.<\/p>\n<p>4. Again using the spatula, lift the salmon to a plate. Carefully drain off almost all the poaching liquid from the pan, leaving only 1\/4 cup [60 ml] in the pan. Remove and discard the green onions and ginger from the pan. Return the pan to medium-low heat and add the vinegar sauce. Bring to a simmer, stirring occasionally. Slip the salmon back into the pan and baste with the sauce. Continue to braise the salmon, basting frequently, until almost opaque throughout, or an instant-read thermometer inserted into the center registers 125\u00b0F\u00a0 [52\u00b0C] or a little above, about 8 minutes. The sauce will have reduced and thickened a little.<\/p>\n<p>5. Transfer the salmon to warmed dinner plates or shallow pasta bowls. Spoon the sauce around the fillets, dividing it evenly. Serve immediately.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 salmon fillets, about 6 oz [170 g] each, skin and pin bones removed Sweet Vinegar Sauce 1\/2 cup [120 ml] soy sauce 1\/4 cup [60 ml] distilled white vinegar 1\/4 cup [50 g] sugar 4 green onions, including green &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2016\/04\/13\/shanghai-style-poached-salmon\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[651,80,7,188],"tags":[652,350,4,550,44,317,346],"class_list":["post-5131","post","type-post","status-publish","format-standard","hentry","category-distilled-white-vinegar","category-entree","category-recipes","category-salmon","tag-distilled-white-vinegar","tag-ginger","tag-main","tag-salmon","tag-scallions","tag-soy-sauce","tag-sugar"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5131"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5131\/revisions"}],"predecessor-version":[{"id":5134,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5131\/revisions\/5134"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}