Miso Glazed Cod

Japanese cuisine is one of my favorites. It is most likely because I spent my early years in Japan, but there is also something just so lovely about the way the Japanese cook and present food that makes me happy. That's beside the fact that everything is so delicious. When I used to go out, which I hope will happen again soon, I would often order Miso Glazed Black Cod with Rice and a side order of Sunomono - Japanese Cucumber Salad. So one night I decided to recreate it at home. The problem was the I didn't have any Black Cod but I did have some frozen Pacific Cod in the freezer and decided to use that instead. I actually forgot to look and see how much was in the package (it was from Costco and I froze it in separate pieces). So, I just cut up 2 of the pieces (they were big) into a total of 5 segments and coated them with a Miso glaze before I put them in the broiler. 

My son Stephen was over so he made a Miso Glaze similar to the one from Nobu, but he changed the amount of everything and added a bit of Tamari to make it more savory. It didn't take very long for the Cod to cook, but I tend to like my fish to be firm so we cooked it for a total of about 10 minutes, glazing at the 5 minute mark and then again at the end. We sprinkled on some Green Onion pieces before serving and it was a beautiful dish. Can I just tell you how happy I was?  I didn't miss the Black Cod at all. In fact, I think I might like using Pacific Cod even more because it's less oily. You might want to cook yours for a little less time, but I do recommend this way of cooking Cod - it was just so delicious!

Miso Glazed Cod

4 - 5 pieces of Pacific Cod

3 Tablespoon Sake

3 Tablespoons Mirin

3 Tablespoons Light Miso Paste

3 Tablespoons Sugar

1 teaspoon Tamari

3 Tablespoons minced Green Onion 

Heat the oven to Broil. Place the Cod on an aluminum foil lined baking pan. In a small frying pan, mix together the Sake, Miring, Miso Paste, Sugar and Tamari. Heat on low until the Sugar dissolves. Then take off the heat. Brush the Cod pieces two times. Place in the broiler and cook for 5 minutes, remove from the oven and brush the Cod again.  Cook for another 3 - 5 minutes and remove from the oven. Brush with remaining glaze and sprinkle with the Green Onion pieces. Remove Cod to a plate to serve. 

Five Element Analysis

Fish of any kind belongs to the Water Element, but white fish add a touch of the Metal Element too and the Green Onions contribute a bit more along with some of the Wood Element. The Miso and Tamari add even more Water. The Sake and Mirin contribute the Fire Element and the Sugar brings in the Earth Element. While not completely balanced, all the Elements are certainly present so it's just a matter of enhancing the Earth and Metal Elements which was accomplished by the side dishes of Rice (for Metal) and Sunomono Cucumber Salad (Earth).

Seared Scallops with Charred Tomato Sauce over Sautéed Fennel

I've been traveling the past several; weeks and I couldn't access this blog as I forgot to bring my password so I didn't get to post - I was locked out!  So now that I am home, I am behind  on posting as I did cook in England at the Airbnb and have several new recipes for you the next few days. Here's the first one that I think some of you might really want to make as it was so good!

I cooked this the night before I left, splurging on some great big Scallops and making a divine Charred Tomato Sauce. Scallops are one of the easiest foods to cook and only require that you don't turn them until they are fully browned.  

Scallops with Charred Tomato Sauce over Sautéed Fennel

6 large Sea Scallops, patted dry, sprinkled with Salt and Pepper

2 Tablespoons Vegetable Oil

3 cups Cherry Tomatoes, washed

2 Tablespoons Olive Oil

2 Tablespoons minced Shallots

1 Tablespoon Butter

¼ teaspoon Salt

pinch of Sugar

¼ cup White Wine

2 Tablespoons Water

Heat a cast iron skillet and add the Vegetable Oil.  Place Scallops in the pan and cook, without touching until the bottoms are browned. Turn over and brown the other side.  Remove to a plate.

Then add in the Olive Oil and the Tomatoes and roll them around using the handle and a oven mitt until the Tomatoes are charred. Remove about 1/3 of the Tomatoes that are mostly whole to a plate to use for garnish. Then add in the Butter and the Shallots. Cook until the Shallots soften and the Tomatoes start to collapse. Add Salt, Sugar, White Wine and Water. Bring to a boil and turn off heat. Remove sauce to a mixing bowl and puree with a stick blender.  

For Sautéed Fennel

2 heads of Fennel, stalks and bottom trimmed off and cut into thin slices

2 Tablespoons Butter

1/4 teaspoon Salt

In a non-stick frying pan, melt the Butter and add in the Fennel slices. Sprinkle with Salt and sauté until the fennel softens and begins to turn a light golden brown.

Place the Fennel in the center of a serving plate. Place Scallops on top and the reserved Charred Tomatoes around the outside edge. Spoon the Charred Tomato Sauce over the top and serve.

Five Element Analysis

Scallops are a food from the Water Element.  Charred Tomatoes contribute the Fire Element, especially the way they are cooked. The Wine adds even more Fire. Fennel is one of the few Metal vegetables and the Shallots and Butter bringing in even more Metal. The bit of Olive Oil gives just a hint of the Wood Element so a Kale Salad or a green vegetable would be a good addition. And of course, don't forget the Earth Element which is easily added as a dessert for Five Element balance!

Tamari and Honey Glazed Salmon and Simple Rice Pilaf

Lucky me - my sons went fishing in Alaska and brought back some amazing King Salmon, Sockeye Salmon and Halibut and my freezer is stocked with fish!  I'm especially happy because I rarely buy King Salmon as it is so expensive and I love it. I'm sharing an Asian glaze that I use to bake and/or broil Salmon (any kind) and it just highlights the Salmon so well. I bake it in aluminum foil so that the flesh of the fish soaks up some of the sauce first and then open up the packet, turn the Salmon over and brush it with a bit more glaze and broil it to get a caramelized top. You can of course skip this step and make it easier for yourself by putting the Salmon in the foil skin side down and opening up the packet to finsih it by broiling it The thicker the piece of Salmon, the longer you have to cook it. When I serve it, I sprinkle the Salmon with Sesame Seeds. I love to serve this preparation of Salmon with Rice Pilaf, which cooks in about the same amount of time as the Salmon and a green vegetable, usually steamed. For me, it's one of those perfect dinners!  

Tamari and Honey Glaze

1/2 cup Tamari

1/3 cup Honey

3 Tablespoons Shaoshing Rice Wine or Mirin (Japanese Rice Wine)

pinch of White Pepper (can also use Black)

In a small frying pan, heat the Tamari, Honey, Rice Wine and White Pepper until the Honey is fully incorporated. Pour into a small bowl and let cool slightly.

For Salmon

1 to 1 1/2 pounds of Salmon filets

1 Tablespoon Vegetable Oil (I used Safflower)

Tamari and Honey Glaze

1 Tablespoon toasted Sesame Seeds

Heat the oven to 400 degree   Place a large piece of Aluminum foil on a baking sheet and cover with 1 Tablespoon Oil. Place the Salmon skin side up on the foil and pull up all the sides of the foil. Pour 1/2 of the Tamari and Honey Glaze over the fish. Or, place the Salmon in the foil skin side down and pour the glaze over. Seal the foil and place in the oven to bake for 15 - 20 minutes for a thick piece of Salmon. For a thinner piece, it will take only about 10 - 12 minutes.

Take the Salmon out of the oven and turn the oven to broil. Open the foil packet very carefully and pull the foil away from the fish. Remove the fish from the foil packet and place the Salmon directly onto the baking tray with a large spatula, this time with the skin side down. Or, just open the packet if you have placed the Salmon skin side down.  

Brush the top of the Salmon with the remaining glaze and place into the broiler for about 5 - 7 minutes to caramelize the glaze, being careful not to burn it. Remove from the oven and sprinkle with Sesame Seeds. Lay over a bed of Simple Rice Pilaf to serve.

Simple Rice Pilaf

2 Tablespoons Salted Butter

1 Shallot, minced

2 cups Basmati Rice

3 1/3 cups Chicken Broth 

In a small pot, melt the Butter and add in the Shallots. Cook, stirring until you can smell their fragrance and add in the Rice. Cook until the Rice becomes a bit opaque and add in the Chicken Broth  Bring to a boil and cover.  Turn the heat down to a simmer and cook for 20 minutes. Remove from the heat, fluff with a fork and put the cover back on for 5 minutes.

Five Element Analysis

Salmon belongs to the Water Element and the Tamari and Sesame Seeds add even more.  The Wood Element is represented but the Chicken Broth in the Rice and the Green Vegetable you serve. The Fire Element is present just a little bit in the Rice Wine and White Pepper. The Honey contributes the Earth Element and the Rice, Shallot and Butter add the Metal Element.  Add a dessert made from a Fire fruit would make this a balanced Five Element meal!

Baked Salmon with Tamari-Mayo Glaze

I have guests visiting from Germany right now and of course I want to show them the sights of Seattle, which always includes a visit to Pike Place Market. While I am there, I take advantage of the incredibly fresh seafood, so I usually bring home a couple of Salmon Filets to make for my friends and I want to make it easy so I usually bake the salmon. Years ago, I got a recipe for a glaze for Salmon that I forget to use. It's a combination of Tamari and Best Foods (Hellman's) Mayonnaise with a little Lemon Juice added to it. It's simple, but it is magical. The glaze turns into something else altogether and what it does that is best (no pun intended) is to coat the Salmon so it doesn't dry out during the baking process. To make it even better, turn up the heat at the last minute to broil to create a bubbling browned surface. It's so good! And, it's good for you too. Salmon is full of Essential Fatty Acids - Omega 3s and Vitamin D. So here's another way to make Salmon that is perfect when you have guests as it cooks so beautifully without any watching, leaving you time to get the rest of the meal prepared.

Baked Salmon with Tamari-Mayo Glaze

3 pounds of Salmon - filleted

2 Tablespoons Oil

1 cup Best Foods Mayonnaise (or Hellmans)

3 Tablespoons Tamari

2 Tablespoons Lemon Juice (Juice of one Lemon)

Heat oven to 425 degrees. Oil a large baking pan and then place Salmon Filets on it.  Spread half of the Tamari-Mayo Glaze on each piece of Salmon. Place in the oven and bake for 20 - 25 minutes or until fish just starts to flake in the largest sections. Turn the broiler on and cook for just a few minutes longer until the glaze starts to brown. Remove from oven and serve with additional slices of lemon and Tartar Sauce if desired (previous post).

Five Element Analysis

Salmon most definitely belongs to the Water Element and the Tamari adds even more. Baking it brings in a bit of the Fire Element.  The Lemon Juice contributes a bit of the Wood Element and the Mayonnaise represents the Metal Element. To make a balanced meal, be sure to add an Earth food and some more Fire Food too. I like to serve this with Potatoes and a big salad to create a Five Element balance.

Tuna Salad with Japanese Flavors

I love Tuna Salad with Rice Crackers for lunch and today I decided to change it up a little. I made my Tuna Salad with Gobo (Yamagobo - Pickled Burdock Root shown below) and Scallions. I bought the Gobo at Uwajimaya and if you can't find it, you can substitute Carrot, lightly and quickly pickled with Rice Wine Vinegar in the Vietnamese style (recipe below). I made a dressing that tastes a lot like a mild version of the Dynamite Sauce that is used in Sushi Bars and it was wonderful! The trick is to use Kewpie Mayonnaise if you can, and if you can't find it, you can substitute Best Foods (Hellmans) but be sure to add a bit of sugar. The secret is to add in some Sriracha or Chili Garlic Sauce and a bit of Tamari too. I served it with Rice Crackers and I think it would be a wonderful dip for a party. I loved it as a light lunch.  Either way, it is delicious!

Tuna Salad with Japanese Flavors

2 6 oz cans of Tuna packed in water, drained

4 Gobo Roots cut into small pieces ( or use lightly pickled carrots - see below)

3 Scallions, root ends cut off and cut into small pieces

1/2 cup Kewpie Mayonnaise (or use Best Foods with 1/2 teaspoon of Sugar added)

1 Tablespoon or more Sriracha or Chili Garlic Sauce

1 teaspoon Tamari

2 teaspoons Black or White Sesame Seeds for garnish

Mix together the Mayonnaise, Sriracha and Tamari.  Put Tuna, Gobo Roots and Scallions into a bowl. Blend in the Mayonnaise mixture and sprinkle the Sesame Seeds on top. Serve with Rice Crackers.

Quick Pickled Carrots Vietnamese Style

2 small Carrots, peeled and cut into small dice

1/2 cup very Warm Water

1 1/2 Tablespoon Rice Vinegar

1 teaspoon Salt

Mix together Pickling Mixture in a bowl, add in the Carrot pieces and marinate for 30 minutes.  Drain and add to tuna mixture.

Five Element Analysis

Tuna belongs to the Water Element as does all fish so that element is covered and the small amount of Tamari and Sesame Seeds add even more. The Wood Element is represented by the pickled Gobo - Burdock Root or Carrots although they both adds Earth as well. The Fire Element is brought in by the Sriracha or Chili Garlic Sauce and the Mayonnaise and Scallions add the Metal Element and Rice Crackers add even more. This dish then represents all Five Elements, although the Earth Element is weak so be sure to add something Earthy to go along with it or eat something sweet after.

Fish with Tomato Caper Sauce

I am apparently on a fish kick, which often happens when the weather is warm and here in Seattle it is like summer!  My current favorite thing is making light sauces to put on top of quick pan seared fish. The one I made tonight was so good that I am sharing it with you. I like to pan sear fish in a small amount of butter mixed with oil so that it doesn't burn. Then when it is done, I like to make a little pan sauce with various things.  This sauce is made of hopped up tomatoes, lemon juice, capers and a little more butter. It is so delicious and would be good on so many kinds of fish. The fish in the photo are Mahi Mahi filets that I bought frozen from Trader Joe's. I think this sauce would also be good on Sea Bass or even Dover Sole. I served it with some Rice Pilaf and some Zucchini and it was such a lovely (almost) summer meal.  

Fish with Tomato Caper Sauce

1 pound Fish Filets (I used Mahi Mahi) patted dry

2 Tablespoons Butter

2 Tablespoons light flavored Vegetable Oil

Salt and Pepper 

2 additional Tablespoons of Butter

Juice of 1 lemon

3 ripe Roma Tomatoes, cut into small pieces

3 - 4 Tablespoons Capers, drained

1/4 teaspoon Sugar

Melt butter with oil in a large frying pan.  Sprinkle the fish with salt and pepper on each side and then add the fish fillets to the pan and cook for about 3 - 5 minutes per side (thin fillets for 3 minutes, thick for 5 minutes).  Remove to a serving tray.

Add additional butter to the pan and add in the chopped Tomatoes, Lemon Juice, Sugar and Capers.  Cook until the Tomatoes start to soften.  Pour over the fish and serve.

Five Element Analysis

Fish belongs to the Water Element and topping it with Tomatoes contributes the Fire Element. The Wood Element is represented by the Capers and Lemon Juice.  The Metal Element comes in with the Rice Pilaf and I made sure the Earth Element was present by serving Zucchini as a side dish to make a perfectly balanced Five Element meal!

Sole Baked in Parchment

I've always loved steamed fish, but don't seem to make it very often. Until I remember to use parchment paper to bundle up some fish and some savory seasonings and then bake it in the oven. It's such a delicate way to make fish and it is so good! For this particular recipe, I seasoned the fish with butter, salt and lemon and added in some onions and sliced fennel along with some fresh dill. All that is required is that you wrap up the bundle, tying the ends of the parchment like a candy wrapper and then bake it in a hot oven for about 10 - 15 minutes. Then you unwrap (or cut) the wrapper on your plate and the wonderful steamed fish is revealed. Cooking fish this way creates a lovely sauce and it's like a lovely present.  Serve it with a leafy Kale or and Tomato Salad and you have a perfect light summer meal.

Sole Baked in Parchment

2 pounds Dover Sole Filets

4 Tablespoons Butter

1 small Onion, sliced

1/2 Fennel Bulb, sliced

One Lemon cut into 4 wedges

Salt to taste

Heat oven to 400 degrees. Cut Parchment Paper from the roll into 4 large sheets (or use the precut kind for cookie sheets). Place one sheet on the cookie sheet and fill with 1/4 of the fish. Cut the Dover Sole Filets into 3 inch pieces. Top with 1/4 of the onion slices and the fennel.  Squeeze one lemon wedge over it and top with the side of butter.  Season with salt.  Bring up two opposite sides of the paper together and fold over about 1/2 inch and repeat until you nearly reach the top of the fish.  Then take one side and wrap tightly, like a candy wrapper, then the other side. Then wrap the remaining fish.

Bake in the oven for 10-15 minutes (10 minutes for thinner fillets, up to 15 minutes for thicker pieces).  Serve immediately giving each person a packet on their plate with a pair of scissors to cut them open.

Five Element Analysis

Steaming is a Watery method of cooking and fish of all kinds belongs to the Water Element, so this dish covers that element thoroughly. The Onion and Fennel contribute the Metal Element. The lemon adds just a hint of Wood so adding a leafy Kale Salad with Tomatoes contributes some of the Wood Element and the Fire Element. Add a sweet dessert and you  have a balanced meal.

Clams with Black Bean Sauce

Happy Chinese New Year!

This is the anniversary of 5 Element Food - I started it on Chinese New Year - the Year of the Tiger, which was 5 years ago!  I'm actually amazed that I am still coming up with recipes from my past and now I am creating more new recipes all the time.  Thanks for being part of this blog - it's been really fun!  

So, in honor of this Chinese New Year - the Year of the Sheep, I am making many lucky foods.  Here's a list of foods that you are supposed to make and eat to celebrate.  Of course, you don't need to eat everything on it for good luck - you can pick and choose what kind of luck you want. 

Bamboo Shoots for Wealth and Happiness

Chicken for Happiness in Marriage or Relationship

Clams - Money

Daikon Radish for Good Omens

Dried Bean Curd for Happiness

Eggs for Fertility and Creativity

Fish – Whole - for Abundant Wealth - the head and tail indicate a good beginning and end of the year

Five Vegetable Stir-Fry – Gives the Five Blessings of Longevity, Riches, Peace, Wisdom and Virtue

Greens for Abundance

Lettuce for Rising Fortune and a Fresh Start

Lily Buds (dried) - Prosperity

Lotus Root for Continuing Wealth

Lotus Seed for Children

Lychees for Close Family Ties

Meatballs for Reunions

Noodles for Long Life

Oranges/Tangerines for Luck and Wealth (esp. good with leaves attached)

Pomelo – Continuous Prosperity and Status

Potstickers and Egg Rolls for Wealth

Rice for Abundance

Rice Cakes – both sweet and savory – A Higher Year

Peanuts for Long Life

Sea Moss for Prosperity

Shitake Mushrooms to Fulfill Wishes

Sweets – a Sweet Life in the New Year

Preserved Kumquats for Prosperity

Coconut for Togetherness

Watermelon seeds for Happiness and many Children and Grandchildren

Dates for Early Prosperity

I have a party every year, but in keeping with the calmer Sheep, it's going to be a smaller and calmer gathering.  Many of my favorite Chinese New Year dishes have already been posted and I still make them and serve them every year - Potstickers, Spring Rolls, Pearl Balls and Buddha's Delight to name just a few.

So, I will be giving you some new ones over the next few days. Today's recipe is Clams with Black Bean Sauce.  Clams symbolize money and even better, the represent holding onto money.  And in this recipe, they are delicious as well as lucky!

Clams with Black Bean Sauce

2 tablespoons Fermented Black Beans, rinsed and mashed (can also use already mashed in a jar but then don't add Tamari)

1 Tablespoon Tamari (or Soy Sauce)

1/2 teaspoon Sugar

1/2 cup diluted Chicken Broth (1/2 broth and half water)

1 onion, cut into 1 inch pieces

2 cloves of Garlic, minced

1 each Red and Green Pepper, cut into 1 inch pieces

2 pounds clams, rinsed

2 Tablespoons Oil

Optional for a thicker sauce:  1 heaping teaspoon cornstarch mixed with 1 Tablespoon water

In a small bowl, mix together the mashed Black Beans, the Tamari, the Sugar and the Chicken Broth. 

Heat a wok or frying pan and then add oil until it is shimmering.  Add the onions, garlic and peppers and stir-fry until the onion is translucent and just beginning to brown.  Remove to a plate and reserve. 

Then add the clams and the black bean sauce mixture and cook until the shells open – about 5 minutes.

Return the onions and peppers to the pan and toss to mix well. If desired, add in the cornstarch and stir just until sauce thickens. Serve with steamed white rice or steamed buns.

Five Element Analysis

Clams belong to the Water Element and the Tamari adds even more. The Chicken Broth contributes some of the Wood Element and the Onions and Garlic all add the Metal Element.  The Fire Element is represented by the Red and Green Peppers.  Only the Earth Element is missing so be sure to serve another dish that includes an Earthy food.

Quick Clam and Cherry Tomato Sauce

I love clams and I especially love canned chopped clams. I know that may be considered a little strange when fresh clams are so wonderful.  But, I don't always remember to buy fresh clams when I'm in the mood for a clam sauce, so I love being able to make a wonderful Clam Sauce with Cherry Tomatoes. And with canned clams, you get all the chewy bits that are my favorite and none of the soft squishy parts.  This sauce is delicious with pasta (I use DeLallo's gluten free pasta) and it's also amazingly good as a pizza topping.  Now according to classic Italian food rules, seafood is not supposed to go with cheese and since I am lactose intolerant, I don't add it. But since I am here in America, I have to tell you that this sauce is also fabulous with Parmesan Cheese if you are using it for pasta or Mozzarella if you should decide to make it into a pizza sauce.  I've been known to use this sauce with a Nature's Hilights Brown Rice Pizza Crust and Lisanata Almond Mozzarella Cheese and it's really good - just be sure to toast the oiled pizza crust fully in a 425 degree oven before topping it and then baking for an additional 15 minutes. I also do another no-no according to the Italians and that is that I add some cornstarch to thicken it up as I like the creaminess it adds. You don't have to do this step, you can add some pasta water instead if you like.  And, this is also an excellent sauce base if you do want to steam some fresh clams in it (then be sure not to add the cornstarch). This recipe can easily be doubled or tripled. The proportions are 1 can of clams to 1 garlic clove, 1/2 cup of cut cherry tomatoes and 1 heaping teaspoon of cornstarch. I've made it as a potluck dish with pasta (baked) and it's been a big hit.  It's just a a delicious, easy and fast sauce - I encourage you to try it! 

Quick Clam and Cherry Tomato Sauce for Pasta or Pizza

2 cans of Chopped Clams in Clam Juice (I used Snow's Bumble Bee brand, 6.5 ounces)

1 cup Cherry Tomatoes, cut in half

2 garlic cloves minced

2 Tablespoons Extra Virgin Olive Oil

2 heaping teaspoons Cornstarch

1/2 teaspoon of Salt and sprinkling of fresh ground Pepper

Cooked Pasta of your choice

Optional: Parmesan Cheese for serving with Pasta or Mozarella Cheese for Pizza

Open the cans of clams and stir in 1 teaspoon of cornstarch into each can.  In a large frying pan, add the Olive Oil and the Garlic. Cook until you can smell the fragrance of the Garlic. Add in the Tomatoes, stirring until the Tomatoes start to soften.  Then add in the Clam and Cornstarch mixture with the Salt and Pepper and cook until thickened. Serve over cooked al dente pasta or put on top of pizza dough, top with cheese and bake in the oven for 15 - 20 minutes.

Five Element Analysis

Clams are part of the Water Element and are said to increase Kidney Yin, cleanse the Liver and reduce fevers and other inflammation. Cherry Tomatoes contribute the Fire Element.  The garlic bring in the Metal Element and the Cornstarch adds just a bit of Earth.  The Wood Element is missing, which is why it would be good to serve this with Pasta or Pizza Dough made from Wheat. If using Gluten Free Pasta like I did, it would contribute more of the Earth from the Corn, more Metal from the Rice and then I added a green vegetable to create a Five Element balance. 

Poached Salmon with Two Sauces

I like this photo even though it appears a bit blurry because it gives the feeling of poaching salmon very well. Poaching, like steaming is somewhat of a mysterious form of cooking. Anyway, that's the steam clouding the image and there is no way that I could wait for the steam to clear before taking the picture as the salmon would get seriously overdone. I had to take it off the heat a few minutes ahead of time just to get this picture.  

Poached Salmon is a delightful thing - very clean tasting, very delicate and very easily overcooked.... Poaching salmon is incredibly easy to make and it's so fast too. It just needs a poaching liquid - usually salted water, but you can also use wine, clam broth or chicken broth to enhance the flavor if you want.  It also requires aromatic vegetables - onion, carrot and celery and some herbs - Dill, Tarragon or Thyme or Bay Leaves. Or, you can also use some green onions and sliced ginger if you want to make it Asian style.  Then, you get the poaching broth cooking and then turn it down to low heat and add the salmon for about 5 - 8 minutes - depending on the size of the filets.  That's it!  Then you make a sauce of your choosing - I've included two. I served it with the Mustard Caper Sauce because it is just so beautiful.

You know you are getting the health benefits of Omega 3. In Chinese Medicine, salmon is thought to enhance the blood, improve liver function and give strength to hair, nails and skin.  It's also supposed to enhance fertility. With that kind of nutritional profile, it is a food that should be on your menu often!

Poached Salmon

4 salmon pieces (about 6 ounces each - 1 pound total)

2 cups water (replace 1/2 cup water with white wine - if desired)

1 teaspoon Salt 

1 small Onion, peeled, trimmed and cut into large pieces

1 small Carrot, cut into pieces

1 stalk Celery (with leaves) cut into pieces

Handful of fresh dill leaves (can also use Tarragon or Thyme or Bay Leaves or a slice of ginger and a cut up green onion if desired)

Juice of 1/2 lemon

Heat water in a straight sided deep frying pan or small stockpot. Add in the salt, onion, carrot, celery and herbs along with the lemon juice. Bring to boiling and cook for about 5 minutes. Turn down heat and add in the salmon, flesh side down and cook on a simmer for 5 minutes for thin filets up to 8 minutes for thicker filets or steaks. Remove with a slotted spoon or spatula and cool while making sauces.

Mustard Caper Sauce

3 Tablespoons Red Onion, minced

3 Tablespoon Butter

1 heaping teaspoon Dijon Mustard (or more to taste)
Squeeze of lemon
1 heaping teaspoon Sugar (or more to taste)

1/4 cup Cream
1 Tablespoon Capers (drained)

Salt to taste

Melt Butter in a frying pan. Add in onion and cook until onion is just wilted. Add in the Cream and cook until reduced and thickened slightly (this doesn't take long). Then add in the mustard, sugar, lemon juice and capers and stir until blended. Season with salt to taste if needed and add extra sugar if desired. Drizzle over Salmon and serve. 

Asian Scallion Sauce

1 Tablespoon Vegetable Oil

4 green onions, ends trimmed, cut into thin slices (reserve 1 teaspoon for garnish)

2 Tablespoons Tamari (or Soy Sauce)

1 Tablespoon Asian Sesame Oil

1/2 teaspoon Red Pepper Flakes

2 teaspoons Mirin

Sesame Seeds

Heat oil in a frying pan.  Add in green onions and cook until just wilted.  Take off heat and add in Soy Sauce, Sesame Oil and Mirin. Remove to a bowl and drizzle over salmon. Garnish with remaining green onion slices and sprinkle with Sesame Seeds.

Five Element Analysis

Poaching is a Watery way of cooking and Salmon is clearly a Water food, so this is a very Watery dish!  However, the aromatics bring in just a bit of everything else - the carrot, celery, onion and herbs bring in the Earth Element, the Wood Element and the Metal Element respectively.  The wine adds in the Fire Element so this dish ends up being a little more balanced than expect.  When you add in the sauces, you can get a lot more Elements at play. The Asian Scallion Sauce is quite a bit more Watery from the Soy Sauce and Sesame Oil, but also gives a good amount of Fire from the Mirin Wine and from Red Pepper Flakes.  The Mustard and Caper Sauce amps up the Wood Element from the pickled capers and lemon and brings in more Metal from the onion, mustard, butter and cream and contributes a bit more Earth from the sugar. So, it's your choice as to which element you'd like to increase. And, poached salmon looks best on a lovely bed of Fiery greens too!