Sweet and Sour Poached Salmon:
- 4 8-ounce (250-gram) salmon fillets
- 1 teaspoon hot smoked paprika
- Salt and freshly ground pepper
- ½ cup white wine vinegar
- 2 tablespoons sugar
- 4 cups water
- 1 tablespoon garlic, sliced
- 4 small dried chilies
- 1 teaspoon peppercorns
- 1 teaspoon coriander seeds
Season salmon with paprika, salt and pepper. Set aside.
Combine vinegar, sugar, water, garlic, chilies, peppercorns and coriander seeds in a pot over high heat. Bring to boil, reduce heat to medium-low and simmer for 15 minutes or until poaching liquid is flavourful and slightly reduced.
Strain poaching liquid into a high-sided skillet just large enough to hold salmon in a single layer and bring to boil over medium heat. Immerse salmon in liquid, 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.