Miso Poached Salmon with Bok Choy and Enoki Mushrooms

JAPANESE·NON-VEGSource

Delicate miso-poached salmon served in a rich, flavorful broth with tender bok choy and enoki mushrooms.

Ingredients

13

MISO BROTH

Fish Stock

1 l

Miso Paste

3 tbsp

Ginger

1 piece

Garlic

2 cloves

Red Chili

1 piece

Bay Leaf

1 piece

Lime Leaf

1 piece

SALMON

Salmon Fillet

2 pieces

VEGETABLES

Broccoli

1 piece

Bok Choy Stems

2 pieces

Bok Choy Leaves

2 pieces

Enoki Mushrooms

1 package

FOR FINISHING

Sesame Oil

1 tsp

Instructions

1Prepare the Broth10m

Combine Broth Ingredients

In a saucepan, combine fish stock, miso paste, sliced ginger, minced garlic, chopped red chili, bay leaf, and lime leaf. Whisk to combine.

Simmer Broth

Bring the broth to a gentle simmer over medium heat. Reduce heat to low and let it infuse for about 10 minutes.

2Poach the Salmon10m

Prepare Salmon

Gently peel the skin off the salmon fillets. This helps keep the fish moist during poaching.

Add Salmon to Broth

Carefully slide the salmon fillets into the simmering miso broth, skin-side down if you left it on, or just submerged. Ensure the broth is not boiling vigorously.

Poach Salmon

Poach the salmon gently for 8-10 minutes, or until cooked through but still moist. Baste the top of the salmon with broth every few minutes to ensure even cooking.

Rest Salmon

Remove the salmon from the broth and place it on a plate. Let it rest for 2 minutes.

3Prepare Vegetables5m

Chop Broccoli

Cut the broccoli into bite-sized florets. You can also use the tender stems, sliced thinly.

Prepare Bok Choy

Separate the bok choy leaves from the stems. Slice the stems thinly and set the leaves aside.

Prepare Enoki Mushrooms

Trim the root end of the enoki mushrooms and separate them into smaller clusters.

4Cook Vegetables5m

Add Stems to Broth

Return the miso broth to a simmer. Add the bok choy stems and broccoli florets to the pot. Cook for 1 minute.

Add Leaves and Mushrooms

Add the bok choy leaves and enoki mushrooms to the broth. Cook for another minute, or until the leaves are wilted and mushrooms are tender.

5Assemble and Serve5m

Plate the Salmon

Place a piece of the poached salmon into each serving bowl.

Add Vegetables and Broth

Spoon the cooked vegetables and broth over and around the salmon.

Finish with Sesame Oil

Drizzle a little toasted sesame oil over each serving.