First of all, I really have to thank my cousin, Janis, for this recipe many, many years ago. I made it “my own” when I substituted Splenda in place of sugar in the ginger sauce. I have lots of relatives and friends who can not use sugar, so I made the switch. It tastes as delicious, according to my husband and girls. Coincidentally, I do not eat fish or any seafood, so I don’t eat this dish either. I make it for everyone else.
This salmon would be voted “Most Popular” if put next to other dishes on a table. It’s so easy to make and you can prepare it days in advance. It can be used for breakfast, lunch or dinner. And it is a great for “left over”. This ginger sauce is so versatile that I also use it to marinate chicken.
If you don’t know how to poach a salmon, here goes:
1. Place your salmon filet in a large pot of cold water. Make sure the salmon is covered. Add just a salt.
2. Bring the water to a boil. Turn off the stove.
3. Keep the salmon in the boiled water for 10 minutes.
4. Take the salmon out of the water (or drain the water) and there you go.
If you want to use this salmon the next day, keep it in the refrigerator covered.
You can take it directly out of the refrigerator to the serving platter and pour the warm (or hot) ginger sauce directly over your filet.
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