Salmon Poached in Ginger-Miso Broth

The earthiness of mushrooms, umami-rich tandem of miso and dashi, and soothingly warm ginger form the perfect poaching base for a truly exquisite salmon dish.  Elegance in pure simplicity... this Japanese-inspired dish perfectly mirrors their minimalist culture.

Details

Serves: 1
Cooking Time: 12-15 minutes
Kcal per serve: 720

Ingredients

• 2 Salmon Fillet Steaks
• 1 cup Dried Shiitake Mushrooms, pre-soaked
• 1 thumb-sized piece Ginger, thinly sliced
• 1⁄4 cup Scallions, chopped
• 2 tablespoons Miso Paste
• 2 cups Dashi Stock
• a handful Enoki Mushrooms
• 1 teaspoon Sesame Oil

Preparation

1. Set pot to sauté mode.
2. Heat vegetable oil and sauté ginger for a minute.
3. Add dashi stock, miso, and shiitake mushrooms. Bring to a simmer.
4. Switch pot to keep warm setting.
5. Add the salmon fillets and enoki mushrooms. Leave to poach at 165F for 8-10 minutes. Adjust poaching time depending on desired doneness of the salmon.
6. Drizzle in the sesame oil before serving.

Cooking Tips

Cooking time for the salmon would depend on the size of the fillets used and of course your desired doneness. Going for an internal temperature reading of 145F with a meat thermometer inserted into the thickest part of the fish, would be ideal for precise results.