Miso Salmon

Updated at: Tue, 02 Jan 2024 21:47:03 GMT

Step 1

In a pan, combine fermented soybean puree and fish stock.

Step 2

Whisk the mixture over medium heat until well combined.

Step 3

Add a kaffir lime leaf for fragrance.

Step 4

Infuse Flavors:

Step 5

Stir in chopped chilies and finely sliced ginger.

Step 6

Keep the broth simmering while you prepare the salmon.

Step 7

Poach the Salmon:

Step 8

Place salmon fillets into the simmering miso broth, skin-side down.

Step 9

Gently ladle the broth over the salmon every few minutes for even cooking.

Step 10

Allow the salmon to poach until cooked through and moist.

Step 11

Prepare Vegetables:

Step 12

While the salmon is poaching, separately cook tender stem broccoli and bok choy stems in the miso broth.

Step 13

Add the leaves later for a balanced texture.

Step 14

Assemble the Dish:

Step 15

Carefully remove the poached salmon from the broth and let it cool for a couple of minutes.

Step 16

Peel off the skin and gently flake the salmon into long shards.

Step 17

Add Final Touches:

Step 18

Bring the miso broth back to a boil and add enoki mushrooms.

Step 19

Drizzle in toasted sesame seed oil for added richness.

Step 20

Serve:

Step 21

In individual serving bowls, layer the miso-poached salmon, vegetables, and mushrooms.

Step 22

Pour a ladle of the sumptuous miso broth over the layers.

Step 23

Optionally, garnish with sesame seeds and chopped green onions.

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