Poached Salmon with Ginger and Almonds

First, heat a small pan over medium heat. Add the slivered almonds to the oil-free pan and dry roast by stirring constantly for approximately 2-3 minutes until they turn a light golden color, then immediately transfer them to a separate plate to cool so they do not burn.

Pour 4 cups of drinking water into a wide and shallow pot. Add the juice of half a lemon, the bay leaf, the peppercorns, the sea salt, 1 piece of star anise, and 1 thin slice of fresh ginger. Bring the mixture to a boil over medium heat.

When the water begins to boil, immediately reduce the heat. Wait for the water to reach the poaching temperature of approximately 80-85 degrees, where the bubbling stops and the surface only vibrates slightly.

Slowly place the salmon fillets into this hot aromatic water using a slotted spoon, with the skin side facing down.

Cover the pot and poach the salmon in a controlled manner for approximately 8 to 10 minutes, until the color of the meat turns to a matte pink and the inside remains slightly juicy. During this process, ensure that the water absolutely does not boil or bubble.

At the end of the time, drain the cooked salmon fillets with a slotted spoon, carefully remove them from the pot, and place them on a serving plate while draining the excess liquid.

Drizzle extra virgin cold pressed olive oil over the salmon. Then, sprinkle the thinly chopped fresh chives and the previously roasted crispy slivered almonds evenly over the salmon and serve in an elegant and warm manner.