Miso Poached Salmon

Steps

1. 1

   Prepare the aromatics by peeling and slicing the ginger into thin matchsticks, smashing the garlic cloves, and slicing the red chili.

2. 2

   In a medium saucepan or deep skillet, combine the chicken stock, miso paste, soy sauce, ginger, garlic, and sliced chili.

3. 3

   Place the pan over medium heat and whisk gently to ensure the miso paste is fully dissolved into the liquid.

4. 4

   Bring the liquid to a very gentle simmer. Do not let it reach a rolling boil, as this can toughen the fish and break down the miso flavors.

5. 5

   Carefully place the salmon fillets into the simmering broth. The liquid should ideally come about halfway up the sides of the fish.

6. 6

   Cover the pan with a lid and poach the salmon for about 6-8 minutes, depending on the thickness of the fillets.

   Start 6-minute timer
7. 7

   About 3 minutes before the salmon is finished, add the halved baby bok choy to the broth around the fish to steam and poach.

   Start 3-minute timer
8. 8

   Check the salmon for doneness; it should be opaque and flake easily with a fork but remain moist in the center.

9. 9

   Carefully remove the salmon and bok choy from the pan and place into shallow serving bowls.

10. 10

    Ladle a portion of the poaching broth over the fish and vegetables.

11. 11

    Garnish with sliced green onions and fresh cilantro before serving.