Poached Salmon in a Miso Broth

Name: Poached Salmon in a Miso Broth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 salmon fillets, skinned; 1 tbsp Changing Habits Coconut Oil; 2 cloves garlic, chopped finely; 1 thumb-sized piece of ginger, peeled and grated; 1 red chilli, de-seeded and chopped (save a little bit for the garnish); 1 stalk lemongrass, finely chopped; 1 shallot, sliced; 1 tbsp Changing Habits Vegetable Stock Powder mixed in 500ml of water; 2 bunches bok choy or pak choi; 1 tbsp miso paste; Changing Habits Seaweed Salt to taste; Changing Habits Pepper to taste; 200 g kelp noodles (or your choice of noodles); Small handful baby spinach; 1 lime, sliced; Small handful coriander; 1 shallot, sliced; 1 sheet of nori, sliced

by Tessa | Sep 2, 2019 | 0 comments

A beautiful Asian inspired dish with plenty of flavour. The combination of ginger and chilli with the miso broth, greens and salmon make for a tasty and nutritious meal.

This recipe is available in the Changing Habits 2020 Recipe Book

Yields2 ServingsPrep Time15 minsCook Time25 minsTotal Time40 minsDifficultyBeginner

2 salmon fillets, skinned

1 tbsp Changing Habits Coconut Oil

2 cloves garlic, chopped finely

1 thumb-sized piece of ginger, peeled and grated

1 red chilli, de-seeded and chopped (save a little bit for the garnish)

1 stalk lemongrass, finely chopped

1 shallot, sliced

1 tbsp Changing Habits Vegetable Stock Powder mixed in 500ml of water

2 bunches bok choy or pak choi

1 tbsp miso paste

Changing Habits Seaweed Salt to taste

Changing Habits Pepper to taste

200 g kelp noodles (or your choice of noodles)

Small handful baby spinach

Garnish

1 lime, sliced

Small handful coriander

1 shallot, sliced

1 sheet of nori, sliced

Heat a fry pan on medium-high heat. Add the coconut oil and fry the salmon for two minutes on each side. Set salmon aside and turn the heat down to medium.

Use the same fry pan to fry the shallots, ginger, garlic and chilli in the miso paste for 2 minutes. Then add the lemongrass and fry for a further minute.

Pour the stock into the pan, bring to a boil and then reduce the heat to medium-low. Simmer for 10 minutes to let the flavours infuse.

Transfer the salmon fillets to the liquid and poach for 5 minutes on both sides.

Add the spinach, bok choy and noodles for the last couple of minutes before serving with garnish.

CategoryMains

Ingredients

2 salmon fillets, skinned

1 tbsp Changing Habits Coconut Oil

2 cloves garlic, chopped finely

1 thumb-sized piece of ginger, peeled and grated

1 red chilli, de-seeded and chopped (save a little bit for the garnish)

1 stalk lemongrass, finely chopped

1 shallot, sliced

1 tbsp Changing Habits Vegetable Stock Powder mixed in 500ml of water

2 bunches bok choy or pak choi

1 tbsp miso paste

Changing Habits Seaweed Salt to taste

Changing Habits Pepper to taste

200 g kelp noodles (or your choice of noodles)

Small handful baby spinach

Garnish

1 lime, sliced

Small handful coriander

1 shallot, sliced

1 sheet of nori, sliced

Directions

Heat a fry pan on medium-high heat. Add the coconut oil and fry the salmon for two minutes on each side. Set salmon aside and turn the heat down to medium.

Use the same fry pan to fry the shallots, ginger, garlic and chilli in the miso paste for 2 minutes. Then add the lemongrass and fry for a further minute.

Pour the stock into the pan, bring to a boil and then reduce the heat to medium-low. Simmer for 10 minutes to let the flavours infuse.

Transfer the salmon fillets to the liquid and poach for 5 minutes on both sides.

Add the spinach, bok choy and noodles for the last couple of minutes before serving with garnish.