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Welcome to - The place where I lay creativity in a new adventures of my Culinary WoRLd, it is when food and us collide... FAQ me at - Chef Nash

Sunday, 13 September 2009

Poached Salmon Steak in Soyed Gazpacho Sauce...

Assalamualaikum and Salam Sejahtera to all...

Who doesn't love Salmon? I think babies don't... lol!

I would rank Salmon as one of the most popular fish in the world… You think? Yes, I think so: Salmon fillet, smoked Salmon, Salmon Roe, Sushi as Sashimi and what else? That red-ish orange fish meat turned pink when cooked!! I think no other fish have what Salmon has and taste wise – ‘just that kind of fish I’d love to eat’ but it is also expensive, what else at a place like ours, all Salmon/product are all imported.
Fact: Salmon are born in fresh water, migrate to the ocean, then return to fresh water to reproduce – that I find interesting.  
And this time, for the 2nd time I featured Salmon in my recipe post… but not only that, some other interesting side dishes too, so, keep reading… ;)

Poached Salmon Steak in Soyed Gazpacho Sauce with Gnocchi, Poached Asparagus and Caramelized Onion…

The first thing to do...

Poached Salmon...

Half carrot
1 stick leek
1 stick celery
Half small sized fennel
1 nos onion
3 cloves garlic (crushed)
3 bay leaves
15 nos black pepper corn
1 nos lemon (cut quarter and get rid of the skin)
300ml fish stock
800ml water
Salt and pepper                        
Cut all veggies to maripoix (chunk).  Pour stock and water in a pot, add in all ingredient and cook until 20% to boiling point (poaching needs to be under boiling point).  Check seasoning and put in that Salmon for about 4 to 6 minute. 
Tips: remember to not to poach salmon in that stock for too long, it’ll become over cooked/welldone and not nice, I much preferred medium to medium well cooking.    
Tips too: if you don’t have fish stock, just use water, as after poaching that Salmon it’ll become fish stock and you going to use it for your sauce.  Mind you that, if you are going to cook this dish with the same sauce from here, I advice not to poach that Salmon first and prepare the sauce ingredient first, as the sauce takes longer cooking.

Then you’ll have to prepare that Soyed Gazpacho Sauce…
Note: this sauce is sponsored by Kikkoman (in my dream! lol!)  

3 nos red bell pepper a.k.a capsicum (chunk, no seed)
2 nos tomato (chunk, no seed)
1 nos green apple (peeled, chunk, no seed)
1 nos onion (sliced)
2 nos garlic (sliced)
1 nos lemon (juiced)
Half cucumber (peeled and seeded, chunk)
4 sliced bread (chunk)
2 tbsp extra virgin olive oil
Chopped parsley
80 ml fish stock
6 tbsp Kikkoman soy sauce
3 tbsp sweet dark soy sauce
1 tbsp chilled butter
Salt and pepper           

Heat up ‘evoo’ in a pan and sauté onion and garlic to light brown color. Blend all chunk ingredients thru food processor together with that sautéed onion and garlic, fish stock and blend until fine. Put that fine mix into a pot and cook to boiled, low fire and let it simmer.  Add lemon, kikkoman and sweet soy sauce, stir. When sauce thickened and reduced (about 10 to 15 minutes) check seasoning, add salt and pepper to taste.  Add in tabasco and parsley. Lastly, off that fire, add in chilled butter and stir to mix.              

Tips: if you don’t like it hot do not put Tabasco. If you don’t have Kikkoman, its alright you can use any other salted soy sauce but I much advice you to use Kikkoman – taste better, that’s why I am a fan… click here to be a Kikkoman fan…

Side kick dishes:



This recipe produce about 25 to 30 nos gnocchi…              

500 gm mashed potato (finely mashes)
125 gm grated parmesan cheese
125 gm flour
Salt and pepper                

Mixed all ingredients into dough using your hand (in a bowl or on your preps table), then cut into small pieces and shape it round with your hand/palm. Press it flat – not too flat (see picture) and you might need some flour next to you as it would get sticky. Put into boiled water for about 5 to 7 minute or until it float. Bake in the 200’C oven until color to light brown.                  

Tips: You going to need to boil water and heat up oven at 200’C. You may keep that molded gnocchi in your chiller in a tray and cook them just before you going to eat them.               

Poached Asparagus…                   
Asparagus (as many as you want and cut them 5 inches long from the top)               

Hmmm… I don’t remember how I did it… I think I blanched them in that boiled water… I think so! May be… lol!             

Tips: hmmm… do not boil that asparaguses too long, at boiling point water, just blanch them in 15 to 20 seconds, al-dente wise… ;)

The last recipe… that yummy yumma yummies Caramelized onion…
This is one of my favorite side dish of all time!!


1 nos big size onion (sliced thin)
1 tbsp butter
2 nos bay leaves
Chopped parsley                

Heat up a pan (non-sticky) at low fire, then melt that butter and add in that sliced onion and those bay leaves. Let it cook, stir frequently, cook until onion soft and light brown color… and then sprinkle that chopped parsley, once cooked place it on a tray lined with kitchen towel to get rid of that grease.             

Tips: I never put seasoning in this dish, it is so tasty until you can’t see your own ears… lol! even when you eat it in front of mirror… who does? ;)              

Tips too: this is a base method for Onion Soup, if you add some broth… there you go!!

Wow!! 5 recipes at one post! Hmmm…                  

This is one recipe post that you can’t skip and it is not a simple cooking… you going to need passion doing them… and I gotta tell you, that Salmon with that sauce… Wow!!! you should/must try it… ;)          

Note: before you make any of these recipes from this post, I suggest you to study them first or read them carefully and understood, as I understand if you are first time in cooking these recipes, not understanding the method would give you trouble later or not succeed.
Before I end this post… some pictures would help you to decide to save this post… ;)


  I can't get enough! don't I?

And some more...

Ohhh... you gotta save this picture... ;)

Alright, I think that’s all for now… I hope you all enjoy this post, good luck and have a great time…         

Regards, Chef Nash                   




Divina Pe 13 September 2009 at 16:57  

That's a lovely dish. Can you just cook for me? Haha. I love salmon and your Asian influence on that Gazpacho sauce. Beautiful.

Miranda 13 September 2009 at 21:21  

This looks fab. I saved this recipe. I absolutely love leeks and carmelized onions. Not to mention, salmon is a fav. I am going to make this for my husband. Thank you for sharing.

Elin 14 September 2009 at 16:10  

Hi ChefNash
Firstly congrats on making it to Top 9 and secondly thanks for sharing this recipe....I love salmon and caramelised onion...ohh this is yummy no doubt!

Family Cuisine Food And Recipe 14 September 2009 at 22:41  

Sounds good. Thank you for sharing. Cheers !


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