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salmon salmon fillet brown miso vegetable stock water ginger garlic noodles soy sauce sesame oil spring onions handful
Viewed: 71 - Published at: 9 years agoIngredients
- Salmon and poaching liquid
- 350 grams salmon fillet
- 1/3 cup mild brown miso paste
- 2 cups vegetable stock
- 2 to 3 cups water, or enough to cover the fish
- 50 grams fresh ginger, peeled
- 3 garlic cloves, crushed
- Soba noodles
- 160 grams dried soba
- 1 tablespoon soy sauce
- 1 tablespoon pure sesame oil
- 2 to 3 spring onions, chopped
- Handful Toasted sesame seeds to garnish
Method
- Add and mix all ingredients for the poaching liquid in a pot. Bring it to a boil and turn the heat down to medium. Simmer the liquid for 5 minutes and turn the heat down to very low, as low as you can. Make sure you only see a few gentle bubbles or less and place the salmon (skin-side down if it is on). Add a little more water if the fish is not completely covered. Stay in a very low heat and poach the salmon for 12 minutes.
- Meanwhile, cook dried soba noodles in a boiling water for 4 to 5 minutes. Drain, rinse briefly, and season with soy sauce and sesame oil.
- After 12 minutes, remove pot from the heat, cover it with a lid and leave for 3 minutes. Carefully take out the salmon (do not throw away the broth) and set aside to cool for a few minutes. The fish should be cooked to tender medium, opaque outside and slightly translucent in the middle. If you are using a fillet with skin, gently remove it when the fish is cool enough to handle. It should come off quite easily.
- Plate the noodles and fish with chopped spring onions and toasted sesame seeds. Serve it with a bowl of miso and ginger broth you cooked salmon in.
