Poaching Broth:

  • 1 cup                     Rich Chicken Broth
  • ½ cup                    Low Sodium Soy Sauce
  • 1 tablespoon          Sesame Oil
  • 2 tablespoons        Sugar
  • 2 tablespoons        Grated Fresh Ginger
  • 1 tablespoon          Sriracha Sauce
  • ½ tablespoon         Fresh Chopped Garlic
  • Sliced fresh salmon fillets
  • Chives for garnishing

Napa Cabbage Slaw:

  • 1 cup                     Napa Cabbage, shredded
  • ¼ cup                    Shredded Carrots
  • ½ cup                    Fresh Bean Sprouts
  • 2 tablespoon          Fresh Cilantro, chopped
  • ¼ cup                    Sweet Marukan Rice Wine Vinegar
  • 2 tablespoons        Chives
  • Salt & Pepper to taste

Instructions:

  1. Toss all ingredients for the slaw in a mixing bowl, adjust seasonings as needed, set aside.
  2. Combine the broth, soy sauce, sesame oil, sugar, hot sauce, ginger & garlic together in a skillet.  Bring to a boil over high heat, then reduce heat. 
  3. Slice raw salmon fillet very thin at a bias and arrange in shallow bowled plate. 
  4. Ladle boiling broth over salmon till just covered; allow hot broth to cook the thin salmon fillets. 
  5. Mound Napa cabbage slaw over top of salmon and garnish with fresh chives.