MISO-CITRUS POACHED SALMON WITH VEGETABLES
Earthy flavored miso is a perfect complement for salmon in this one-pot meal. You may serve this dish over brown rice or rice noodles, or simply as-is.
Provided by cameal
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 42m
Yield 2
Number Of Ingredients 15
Steps:
- Heat olive oil in a large, deep skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Season with salt and pepper. Squeeze lemon juice over the onions and add rind in the skillet. Fill the skillet halfway with water; stir in miso paste and vegetable bouillon cube.
- Place salmon fillet skin-side down in the skillet. Pour in enough water to cover and bring to a simmer, about 4 minutes. Add baby bok choy, carrots, and celery. Continue simmering until salmon flakes easily with a fork, 2 to 6 minutes more.
- Transfer salmon fillets to shallow bowls. Remove lemon rind from the skillet and stir enoki mushrooms, watercress, and green onions into the broth. Cook until heated through, about 20 seconds.
- Arrange baby bok choy, carrots, celery, enoki mushrooms, watercress, and green onions around salmon in the bowls. Ladle broth on top.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 21.6 g, Cholesterol 74.7 mg, Fat 13.6 g, Fiber 7.1 g, Protein 44 g, SaturatedFat 2.7 g, Sodium 767.8 mg, Sugar 9.4 g
SALMON WITH MISO VEGETABLES
A Japanese-inspired meal with nutritious fish, broccoli and watercress served in a rich garlicky broth
Provided by Sara Buenfeld
Categories Main course
Time 14m
Number Of Ingredients 8
Steps:
- Make up the soup mix in a large pan with 500ml water and bring to the boil with the garlic and vinegar. Add the broccoli and spring onions, cover and cook for 5 mins.
- Stir in the beansprouts and watercress, top with the salmon and cover again. Cook for 4 mins until the salmon flakes easily. Serve in bowls with a fork and spoon.
Nutrition Facts : Calories 282 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
MISO-MARINATED SALMON WITH CITRUS AND SHIITAKES
Steps:
- Marinate salmon:
- Line a large shallow (1-inch-deep) baking pan with plastic wrap and arrange salmon fillets, skin sides down, in it. Stir together miso and sake and spread over flesh sides of salmon to completely cover. Cover with plastic wrap and chill 24 to 48 hours.
- Make shiitakes with citrus zests:
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saut shiitakes with salt to taste, stirring occasionally, until golden brown and nearly dry, 15 to 20 minutes. Transfer to paper towels.
- While mushrooms are cooking, remove zest from navel oranges and lemons in long, thin strips, preferably with a 5-holed citrus zester.
- Heat remaining 1/2 cup oil in a 10-inch skillet over moderately low heat until hot and cook zests in 4 batches, stirring frequently, until curly and crisp, about 1 minute.
- Transfer to paper towels with mushrooms. When mushrooms and zests are cool, transfer to a bowl. Just before serving, toss together with cilantro and chives.
- Roast salmon:
- Preheat oven to 500°F.
- Gently scrape miso from salmon with a rubber spatula and discard miso. Arrange salmon fillets, skin sides down, in 2 well-greased large shallow (1-inch-deep) baking pans (tail ends may hang over ends of pans slightly). Roast salmon in upper and lower thirds of oven, switching position of pans after 10 minutes, until edges begin to brown and salmon is just cooked through, 15 to 20 minutes total.
- Transfer each salmon fillet to a platter using 2 large metal spatulas. (If fillets break as you're transferring them, simply piece them together on the platter.) Pour orange and lemon juices over salmon and sprinkle with shiitake mixture.
CITRUS POACHED SALMON
A Light dish served over White Jasmin Rice. This is also good served cold. Left overs make a great salmon salad. You can 1/2 the liquid with no problem.
Provided by Rita1652
Categories Oranges
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, combine chicken stock, orange juice, grapefruit juice, white wine, onion, carrots, kaffir lime leaves, garlic and lemon grass.
- Season with salt and white pepper.
- Bring to a boil for 5-10 minutes.This is to reduce so the liquid has more flavor and to soften the veggies.
- Reduce heat to a very low simmer.
- Place the salmon (skin side down) in the poaching liquid until flaky and tender, about 5-10 minutes.
- Serve as is garnished with fruit. Or chill place on a bed of greens garnished with fruit slices.
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