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Poached Salmon in a Miso Broth

Yields2 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

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

 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
1

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.

2

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.

3

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.

4

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

5

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

Nutrition Facts

Servings 2