Wild BC Salmon Poached in Savory Miso Broth with Fresh Mushrooms (Easy 35-Min Recipe)
Silky wild BC salmon gently poached in miso broth with mushrooms, bok choy, and sesame for an elegant dinner.
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Cooking tools:
- Pot
- Stove
- Slotted spatula
- Fine-mesh sieve
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 300 g skin-on, boneless wild BC salmon fillet
- 1 L dashi broth or clear broth
- 2 tablespoons white miso paste
- 1 scallion, diced
- 2 large shiitake mushrooms, sliced
- 30 g enoki mushrooms, trimmed
- 5 baby bok choy, sliced
- Sesame oil, for drizzling
- Micro-greens, optional
- Toasted sesame seeds, optional
- 1 L water
- 10 g kombu (dried kelp, about 20 square inches)
- 10 g katsuobushi (bonito flakes)
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