Poached Wild BC Salmon Miso (Print Version)
# Ingredients:
→ Main Components
01 -
300 g skin-on, boneless wild BC salmon fillet
02 -
1 L dashi broth or clear broth
03 -
2 tablespoons white miso paste
04 -
1 scallion, diced
05 -
2 large shiitake mushrooms, sliced
06 -
30 g enoki mushrooms, trimmed
07 -
5 baby bok choy, sliced
→ Garnishes
08 -
Sesame oil, for drizzling
09 -
Micro-greens, optional
10 -
Toasted sesame seeds, optional
→ Homemade Dashi Broth (Optional)
11 -
1 L water
12 -
10 g kombu (dried kelp, about 20 square inches)
13 -
10 g katsuobushi (bonito flakes)
# Instructions:
01 -
Place kombu in 1 L water in a pot and bring gently to a simmer over medium heat for 5–6 minutes without boiling. Remove kombu, bring water to a boil, remove from heat, and add katsuobushi. Steep for 10 minutes, strain, and reserve as poaching liquid.
02 -
Bring prepared dashi or broth to a gentle simmer, maintaining a temperature of 65–70°C. Take off the heat and transfer to a non-heated burner.
03 -
Gently submerge the salmon fillet into the warm broth and let it poach undisturbed for 8–10 minutes, until opaque.
04 -
While the salmon poaches, trim enoki mushrooms, slice shiitake mushrooms, dice scallion, and slice baby bok choy, separating stems from greens. Set aside.
05 -
Carefully lift the salmon from the broth with a slotted spatula. Remove the skin with a knife and portion the fillet into two pieces. Optionally season with kosher or flaky salt.
06 -
Return broth to a rapid boil for 5 minutes to reduce by one-third.
07 -
Add bok choy stems to the simmering broth and cook for 1 minute, then turn off the heat.
08 -
Dissolve white miso paste in the hot broth using a fork or whisk until fully integrated.
09 -
Stir in shiitake and enoki mushrooms, bok choy greens, and diced scallion; allow to sit in the hot broth for 1–2 minutes to soften.
10 -
Ladle miso broth and vegetables into bowls. Place poached salmon portions on top. Finish each bowl with a drizzle of sesame oil, and garnish with micro-greens or toasted sesame seeds as desired.
# Notes:
01 -
For optimal poaching, monitor broth temperature closely to preserve the delicate texture of wild salmon.
02 -
Save the salmon skin after poaching and crisp it up in a pan for an additional savoury garnish.
03 -
If preparing homemade dashi, avoid boiling the kombu to prevent bitterness.