Poached salmon with raw vegetable salad (gluten-free)

Recipe: Poached salmon with raw vegetable salad (gluten-free)


  • 1/3 cup (80ml) tamari
  • 2/3 cup (160ml) mirin
  • 1 garlic clove, crushed
  • 1 tsp grated fresh ginger
  • 4 salmon fillets, skinned, pin-boned
  • 1 Lebanese cucumber, cut into thin batons
  • 1 carrot, cut into thin batons
  • 1 small yellow and 1 small red capsicum, seeds removed, cut into thin batons
  • 6 radishes, cut into thin batons
  • Black sesame seeds, to garnish (optional)


  1. Place tamari, mirin, garlic, and ginger in a shallow frypan, add 150ml water and bring to the boil. Lower heat and simmer gently for 2 minutes, then add salmon. Cover and cook for 3 minutes, then turn fillets and cook for a further 3 minutes.
  2. Combine vegetables in a bowl. Place each piece of salmon in a serving bowl, top with vegetables and pour poaching liquid around. Garnish with sesame seeds.
  1. Tamari is from supermarkets and health food stores.
  2. Mirin (Japanese rice wine) and black sesame seeds are from selected supermarkets and Asian food stores.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)