Poached Wild BC Salmon Miso

Poached wild BC salmon in miso broth is one of those quietly impressive recipes that manages to feel both nourishing and elegant. It is my steady remedy for cold evenings or anytime I want to treat someone to dinner that tastes restorative yet light. Imagine perfectly tender salmon, poached until just opaque, nestled in a rich, savory broth bursting with fresh vegetables and umami.

The first time I served this, my youngest declared it tasted like a hug in a bowl. Now, they help with the vegetable prep and insist on garnishing it themselves with extra sesame oil and greens.

Ingredients

• Wild BC salmon fillet: It has sturdy flakes and a delicate richness Look for firm bright fish with clean scent
• Broth or dashi broth: Brings depth You can use store-bought or try homemade dashi with kombu and bonito flakes for more nuance
• White miso paste: Adds balanced umami and creaminess Choose refrigerated paste for best flavor
• Scallion: Fresh bite and color Pick those with bright green tops and no wilting
• Large shiitake mushrooms: Meaty earthiness Slice thick for more texture
• Enoki mushrooms: Delicate and slightly crunchy Trim the roots and rinse gently
• Baby bok choy: Sweet tender and vibrant crispness Look for small tight heads with no yellowing
• Sesame oil: For toasty finish and richness Use toasted sesame oil for an extra layer
• Microgreens or toasted sesame seeds: Optional garnishes for fresh crunch and flavor

Step-by-Step Instructions

Prepare the Dashi Broth:

Place your piece of kombu into a pot of water and gently heat on medium so it steeps without boiling This prevents bitterness Steep until the water is hot but not boiling and then remove the kombu Bring to a boil add bonito flakes remove from heat let steep ten minutes then strain Use this as your poaching broth for deep umami

Poach the Salmon:

Bring your dashi or broth to a gentle simmer not boiling ideally 150 to 160 degrees Fahrenheit Remove pot from the burner Slide the skin-on salmon fillet into the broth Let it sit undisturbed for eight to ten minutes until just opaque and tender

Prep the Vegetables:

While the salmon poaches trim enoki mushrooms and slice shiitake mushrooms Rinse and slice baby bok choy separating the stems from greens as the thick stems need an extra minute of cooking Dice scallions and keep ready

Remove and Portion the Salmon:

Once the salmon is cooked through and barely opaque gently lift it from the broth with a slotted spatula Set aside and peel off the skin if desired Cut fillet in half and season with kosher or flaky salt

Reduce the Broth:

Return the poaching liquid to a rapid boil and reduce by about one third This concentrates the flavors

Cook the Bok Choy Stems:

Add the bok choy stems first into the simmering broth Let them soften for a minute then turn off the heat

Miso and Veggies:

Whisk in the white miso paste so it dissolves completely and distributes evenly in the broth Add in mushrooms baby bok choy greens and scallion Let them sit for one to two minutes to soften in the residual heat

Assemble and Garnish:

Divide vegetables and miso broth between two bowls Place poached salmon on top Drizzle with toasted sesame oil and garnish with microgreens or sesame seeds if using

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My absolute favorite is using homemade dashi as the poaching liquid It brings such savory aroma that everyone drifts into the kitchen to see what is cooking The first snowy night I made this I saved the crisped salmon skin as a special crunchy chef’s treat

Storage Tips

This soup is best enjoyed right after assembling but you can refrigerate any leftover broth and vegetables for up to two days Store the poached salmon separately to prevent overcooking Reheat both gently to preserve the tenderness of the fish and keep the broth tasting fresh A tip from experience avoid boiling the soup again as this can make salmon tough and greens limp

Ingredient Substitutions

Swap shiitakes for cremini or portobello mushrooms if needed Any soft leafy greens like spinach or napa cabbage work well in place of bok choy If wild BC salmon is unavailable any firm skin-on salmon will do For even simpler prep you can use store-bought chicken or vegetable stock instead of dashi though dashi gives the most authentic flavor

Serving Suggestions

I love to serve this soup as the centerpiece of a light meal For a more filling dinner ladle it over a bowl of steamed white rice or add a pile of chewy soba noodles Kids might like a squirt of fresh lime or a sprinkle of crispy fried onions on top For guests bring the whole pot to the table and let everyone build their own bowl

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Try this once and you will find yourself reaching for miso paste and mushrooms next time you see a beautiful fillet of salmon waiting to become something special in your kitchen

Frequently Asked Questions

→ What type of broth works best for this dish?

Dashi made from kombu and bonito flakes brings out authentic umami flavors, but a light vegetable or fish broth can also be used.

→ How can I tell when the salmon is perfectly poached?

The salmon turns opaque and flakes easily but remains moist; 8-10 minutes in hot broth usually yields the best result.

→ Can I substitute other mushrooms for shiitake or enoki?

Yes, cremini, oyster, or button mushrooms can be used if shiitake and enoki are unavailable.

→ Is it necessary to remove the salmon skin before serving?

While optional, removing the skin after poaching allows for a clean presentation. The skin can be crisped separately for a tasty snack.

→ What garnishes complement this salmon in miso broth?

Drizzle a little sesame oil, sprinkle toasted sesame seeds, or top with micro-greens for added flavor and color.