Description
A delightful recipe for Miso-Glazed Poached Salmon in Broth, featuring tender salmon fillets poached in a flavorful miso broth with vegetables.
Ingredients
Scale
- 2 cups water
- 1/4 cup white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 4 (6-ounce) salmon fillets
- 2 green onions, sliced
- 1 cup baby spinach
- 1/2 cup sliced mushrooms (shiitake or button)
- 1 tablespoon sesame seeds (optional)
Instructions
- In a medium saucepan, combine the water, miso paste, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Whisk until the miso is fully dissolved and the mixture is well combined.
- Bring the broth to a gentle simmer over medium heat.
- Carefully add the salmon fillets to the broth, skin-side down. Reduce the heat to low, cover, and poach the salmon for about 10-12 minutes, or until the salmon is opaque and flakes easily with a fork.
- In the last 2 minutes of cooking, add the sliced mushrooms and baby spinach to the broth to wilt the spinach and soften the mushrooms.
- Once cooked, carefully remove the salmon fillets from the broth and place them on serving plates.
- Ladle the broth with mushrooms and spinach over the salmon, and garnish with sliced green onions and sesame seeds if desired.
Notes
- For a spicier kick, add a teaspoon of chili paste or sriracha to the broth.
- You can also substitute the salmon with other fish like trout or cod for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet with broth
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg