Miso Poached Salmon Soup
Gordon Ramsay cooked this in a YouTube video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Colin on SeeMeCook
A delicate and fragrant dish where salmon is gently poached in a savory miso broth infused with ginger, chili, and kaffir lime, then served with crisp greens and enoki mushrooms.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Sesame, soy, and fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 55 g
- 960 g
- 1 g
- 5 g
- 10 g
- 340 g
- 150 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.72 kg before cooking, which is about 860 g per serving.
Steps
Place a large pan over medium heat. Add 3 tablespoons of miso paste to the pan.
Gradually whisk the fish stock into the miso paste until you have a smooth, light broth. Bring the mixture to a boil.
Add the kaffir lime leaf, chopped chili, and finely sliced ginger to the broth to infuse the flavors.
Gently slide the salmon fillets into the simmering broth skin-side down. The skin helps prevent the fish from breaking apart during poaching.
Reduce the heat to a gentle simmer. Every couple of minutes, use a ladle to pour the hot broth over the top of the salmon to ensure even cooking and moisture.
While the salmon poaches, prepare the vegetables. Slice the pak choy stems into crisp pieces and thinly slice the leaves separately.
Once the salmon is springy and firm to the touch, use a flexible fish slice to gently remove the fillets from the broth. Place them on a plate and drizzle with a little broth to prevent drying. Let them rest for 2 minutes.
Bring the stock back up to a boil. Add the tenderstem broccoli and the sliced pak choy stems. Cook for 1 minute.
Add the pak choy leaves and half of the enoki mushrooms to the broth. Stir in a small drip of toasted sesame oil.
While the vegetables finish cooking, gently peel the skin off the rested salmon fillets and discard. Flake the salmon into large, moist shards.
To serve, place the remaining raw enoki mushrooms in the bottom of a bowl. Layer the flaked salmon on top, followed by more enoki mushrooms.
Top the salmon with the cooked vegetables and ladle the hot, rich miso stock over everything.
Notes
Keep the skin on the salmon during poaching to maintain the structure of the fish and keep it moist; it can be easily removed before serving. Enoki mushrooms are added both to the broth and raw to the bowl for a variety of textures.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 513
- Protein
- 48 g
- Carbs
- 17 g
- Fat
- 27 g
- Fiber
- 6 g
Where the calories come from
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