HUANG'S SOY-LACQUERED SALMON WITH GREEN ONIONS

2 cups water
1/2 cup soy sauce
1/4 cup distilled white vinegar
1/4 cup sugar
6 green onions, including green tops
10 quarter-sized slices fresh ginger
4 salmon fillets (about 6 ounces each), skin and pin bones removed

Pour water into 10-inch saute pan. Set aside.

In 2-cup liquid measuring cup or bowl, combine soy sauce, vinegar and sugar. Stir until sugar dissolves.

Cut 2 green onions into 1-inch lengths and add them to water in pan.

Cut remaining green onions into 1-inch lengths and add them to soy mixture. Add 4 slices of ginger to water in pan. Julienne remaining slices and add them to soy mixture. Set aside.

Place pan over medium-high heat and bring water to boil. Add salmon fillets. Reduce heat so water just simmers. Cover and poach salmon 5 minutes.

Carefully drain almost all water from pan, leaving about 1/4 cup in pan. Remove ginger slices and green onions.

Return pan to heat and add soy mixture. Bring to simmer and continue to poach salmon, uncovered, basting fillets every minute or so until fish is almost opaque throughout, or an instant-read thermometer inserted in center registers 125 to 130 degrees, about 4 minutes longer. The sauce should have reduced and thickened a little.

Transfer salmon to warmed dinner plates or shallow pasta bowls. Spoon some of sauce, including green onions and julienned ginger, around salmon and serve immediately.

Suggested wine: Spanish albarino or Portuguese alvarinho or sauvignon blanc

Servings: 4
Source: Salmon by Diane Morgan Austin