Description
A healthy and flavorful Miso-Glazed Poached Salmon in Broth recipe that combines fresh ingredients for a nutritious meal.
Ingredients
Scale
- 2 cups low-sodium vegetable broth
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 inch fresh ginger, sliced
- 2 cloves garlic, minced
- 2 green onions, chopped (reserve some for garnish)
- 4 (6-ounce) salmon fillets, skin removed
- 1 cup bok choy, chopped
- 1 cup mushrooms, sliced (shiitake or button)
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes (optional)
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the vegetable broth, miso paste, soy sauce, sesame oil, ginger, garlic, and half of the green onions. Stir well to dissolve the miso and bring the mixture to a gentle simmer over medium heat.
- Once simmering, carefully add the salmon fillets to the broth. Cover the saucepan and poach the salmon for about 10-12 minutes, or until it flakes easily with a fork.
- While the salmon is cooking, add the bok choy and mushrooms to the broth during the last 5 minutes of cooking.
- Once the salmon is cooked, carefully remove the fillets and set them aside. Stir in the rice vinegar and chili flakes (if using) into the broth. Season with salt and pepper to taste.
- To serve, ladle the broth and vegetables into bowls, place a salmon fillet on top, and garnish with the reserved green onions.
Notes
- For a spicier kick, add a dash of sriracha or a sprinkle of red pepper flakes to the broth.
- Substitute the salmon with other fish like trout or cod, or use tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet with broth and vegetables
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg