This recipe for Japanese salmon poached in miso is delicious with flavour, super healthy and skinny. A quick recipe, which is also very easy to make. Why haven’t I made this before?
A few weeks ago I received an Asian food lovers Japan box full with Asian ingredients and recipes. Now I find Japanese food delicious and if are going out for dinner to a restaurant, you can’t make me happier than a nice meal at a Japanese restaurant. Wonderful flavors, small portions and no peanuts (great for me ;-)) The only problem is that I can’t stop eating.
A few weeks ago we went to the beach at Scheveningen (Netherlands) where we always go to restaurant Sui Sha Ya. A great night out where cooks prepare the food on your table. I really enjoyed it very much. But now for this recipe. This was one of three which were accompanied by the box and I choose it because the miso combined wonderful with the salmon. Truly delicious.
- you start cooking the salmon in cold water, it will become tender.
- you sprinkle the salmon with cooking liquid on a regular base it won’t dry out.
- you didn’t have any bokchoy (or that it had a really short shelf life just like my), this recipe also combines delicious with arugula. Slightly less Japanese, but a great taste!
Recipe: Japanese poached salmon in miso
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Japanese poached salmon in miso
- 2 cucumbers sliced in 0.5 cm thickness
- pinch salt
- 1000 ml water
- 4 tablespoons miso paste
- 4 cm fresh ginger fresh, sliced in small pieces
- 8 tablespoons sake
- 2 teaspoons sesame oil
- 4 salmon fillets
- 6 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons Japanese soy sauce
- 300 grams Soba Noodles
- 400 grams bok choy chopped in thin strips (or arugula)
- sesame seeds black toasted
Ingredients you need per step are listed below the step in Italic
- Sprinkle the cucumber with salt.
- Bring a pan of water for the noodles to boil.
- Pour 1000 ml of water into the pan and add the miso paste, ginger, saké and sesame oil. Stir well.
- Place the salmon fillets into the pan and bring the water to a boil over high heat.
- Reduce heat to low and let it simmer for 15 minutes, make sure every few minutes you sprinkle some poaching liquid over the fish.
- Squeeze the cucumber, to get most of the moisture out.
- Mix a dressing with the rice vinegar, sugar and soy sauce. When the sugar has dissolved, mix the dressing with the cucumbers.
- Boil the noodles until done (about two minuteand rinse off with lukewarm water. Keep the noodles warm.
- Remove the salmon from the pan and toss in a frying pan the bok choy with a tablespoon poaching liquid. Bring to a boil and cook for 1 minute. Season with ginger syrup.
- Divide the noodles among 4 bowls and place the salmon on top.
- Spoon the bok choy and some poaching liquid around it.
- Garnish with green wasabi seeds.
- Serve with the cucumber salad that you decorate with black sesame seeds.