1" - 1 1/2" knob of fresh gingergrated (ginger is easiest grated if frozen before use)
3tablespoonhoney
Instructions
Prep salmon if necessary. I leave the skin on, but you may remove for poaching if you'd like. Remove any bones if necessary.
Combine water, soy sauce, garlic, ginger & honey in a medium saucepan. You want the salmon to be just about fully immersed in the liquid - so choose an appropriate size pan. The salmon can be poached in batches if necessary.
Over low heat, bring liquid to just below a simmer. You're aiming to see just a few bubbles here and there. Maintain temperature and let liquid cook for a few minutes for flavors to combine.
Add salmon. Cook for about 5 minutes, maintaining liquid temp. Salmon should be opaque thoughout. Gently remove.
Thicker pieces of salmon may need to cook for an additional minute or two.
Serve each piece of salmon with a generous amount of poaching liquid spooned on top.