Ginger Poached Salmon With Teriyaki Drizzling Sauce

Place the salmon in a deep skillet or pan just big enough to hold the pieces. Add just enough water to barely cover. Remove the salmon to a plate and set aside.

To the water in the pan, add the sherry, lemon juice, garlic, ginger, and soy sauce. Bring this mixture to a boil, then lower the heat and simmer for 5 minutes for the flavors to meld.

Using a slotted spoon or heatproof spatula, gently lower the salmon (skin side up if using fillets), into the simmering liquid; make sure the liquid just covers the fish. Adjust the heat so the surface of the liquid barely ripples and only a few bubbles rise to the surface.

Cook 8 to 10 minutes, then test for doneness with a fork or instant read thermometer. The flesh should be flaky. If using an instant-read thermometer, it should register 135 degrees F.

Remove the skin from the salmon and place salmon on a plate. Cover and refrigerate until ready to serve.

About 30 minutes before serving, let the salmon come to room temperature. Gently flake with a fork and serve over rice.

For Teriyaki Drizzling Sauce: Bring broth, soy sauce, honey, sherry, ginger and sesame oil to a boil in a saucepan. Boil until reduced by half, about 3 to 5 minutes. Set aside. (Remove ginger before serving.)