- 4 cups water
- 2 tablespoons Asian chili sauce
- 1 lemon, sliced in 6 pieces
- 1 cup onion, sliced
- 2 tablespoons sugar
- 3 tablespoons fish sauce
- 4 8-ounce (250-gram) salmon fillets
Combine water, Asian chili sauce, lemon slices, onions, sugar and fish sauce in a skillet over high heat. Bring to boil, reduce heat to medium-low and simmer for 5 minutes or until poaching liquid is flavourful. Bring to boil and add salmon, skin-side down.
Reduce heat to low, spoon a few ladlefuls of liquid over the top of the salmon, cover skillet and poach for 5 minutes.
Remove from heat, uncover and let salmon cool completely in liquid. Remove skin before serving.