Breakfast · Vietnamese · 10 min
Ginger-Poached Salmon with Steamed Yam and Wilted Rainbow Chard
- Calories
- 450
- Protein
- 42g
- Carbs
- 51g
- Fat
- 10g
Ingredients
- 53.0 g Atlantic Salmon Fillets (Harbour Salmon Co.)
- 107.6 g Yam, raw
- 519.6 g Rainbow Swiss Chard
- 8.2 g Fresh Ginger, sliced
- 75 ml Vietnamese Dipping Sauce (Nuoc Cham style)
Method
- 01Peel and cube the yam into 1-inch pieces. Steam over boiling water for 12-15 minutes until tender when pierced with a fork.
- 02While the yam steams, bring a shallow skillet of water to a gentle simmer with the fresh ginger slices.
- 03Carefully slide the salmon fillet into the simmering ginger water. Poach gently for 6-8 minutes until the salmon is opaque and flakes easily with a fork. Remove and pat dry.
- 04In the same skillet, quickly wilt the rainbow swiss chard in the aromatic ginger poaching liquid for 2 minutes until just tender but still vibrant in color.
- 05To plate, arrange the steamed yam chunks and bright chard on a plate. Top with the ginger-poached salmon.
- 06Drizzle the Vietnamese dipping sauce over the salmon and greens. The bright, savory-acidic sauce cuts through the richness of the salmon to wake up the palate for the morning.
Cook it with the whole plan around it
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