• Miso-Ginger Poached Wild Salmon With Asian Vegetables

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  • 1/4 cup mirin (Japanese rice wine)
    2 tablespoons yellow miso paste
    2 tablespoons peeled and grated, fresh ginger
    2 tablespoons crushed garlic
    4 wild-caught salmon fillets (1/4 pound each), skin off
    1 cup snow peas
    1 cup bean sprouts
    1 cup shredded broccoli
    Sesame seeds, for garnish
    Chopped, fresh cilantro, for garnish (optional)
    In a large saucepan, combine the mirin, miso, ginger, garlic and 2 cups water; bring to a simmer. Add the salmon fillets and gently poach for 5 minutes. Add the snow peas, bean sprouts and broccoli and continue to simmer for 3 additional minutes.
    To serve, divide salmon and vegetables between 4 bowls. Ladle broth on top and garnish with the sesame seeds and cilantro.
    Makes 4 servings.
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