Miso and Ginger Poached Salmon with Pak Choi
Salmon poached in a barely-trembling miso and ginger broth, so the omega-3 fats never meet a hot pan.
- 600 g salmon fillets
- 2 tbsp white miso paste
- 20 g fresh ginger
- 4 pc spring onions
- 300 g pak choi
- 800 ml low-sodium vegetable stock
- 1 tsp toasted sesame oil
- 1 pc lime
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Add to a shopping listHow the shopping list works →- Step 1
Warm the stock in a wide shallow pan with the sliced ginger and the white parts of the spring onions. Hold it at a bare tremble - no bubbles breaking the surface.
- Step 2
Whisk the miso with a ladleful of the warm stock in a small bowl until smooth, then stir it back into the pan. Do not let it boil; boiling miso flattens it.
- Step 3
Lower the salmon fillets into the liquid. Poach for 8-10 minutes, until the flesh yields under light pressure. The liquid must stay still throughout.
- Step 4
Add the halved pak choi for the last 3 minutes.
- Step 5
Lift everything out with a slotted spoon into warm bowls. Ladle over some broth, scatter with the green spring onion tops, add a few drops of sesame oil off the heat, and squeeze over the lime.
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