Wednesday, August 15, 2007

Miso Salmon

This dish is quick and easy to do from scratch and one of my personal favorites picked up in culinary school. It's wonderful for a cold and just in general to eat. The bok choy is one of the richest sources of calcium among vegetables and it's a great source of vitimins A, C and B-complex. Salmon is rich in omega 3 oils and well it's all just good for you!


Salmon and Asian Vegetables in Red Miso Lemongrass Broth




1 tsp grapeseed or vegetable oil


1 5 oz piece of salmon fillet


1 cup chicken stock


1/2 Tbsp red miso paste


1/2 Tbsp rice wine vinegar


1/2 Tbsp Tamari soy sauce


1 tsp finely chopped lemon grass


2 tsp vegetable oil


2-4 leaves of baby bok choy


1/4 medium carrot, julienne


2 shiitake mushrooms, sliced


salt to taste




To Make the Broth:


Heat the chicken stock and add in the rice wine vinegar, soy sauce, lemongrass and miso.


To multiply this recipe - for every 2 cups of liquid add an additional 2 Tbsp of each ingredient.


Bring to the boil, remove from the heat and allow to sit 20-25 minutes allowing the flavours to fuse together




Pre-heat oven to 400 degrees F


Seperate the bok choy leaves and rinse well in cold water


Heat a fry pan over medium heat with grapeseed oil. Season the salmon well and sear flesh side down first until nicely browned 2-3 minutes. Flip and finish in the oven until the salmon is 'milking' (see below for explanation)


In a separate fry pan heat vegetable oil and saute vegetables starting with carrots, then mushrooms and at the end the bok choy add a Tbsp or 2 of water to help steam these.


Re-Heat your miso broth, season as desired.




To plate this dish:


Place the Salmon in the middle of a bowl with vegetables on top, pour the broth through a sieve over the salmon and vegetables. Enjoy.






Salmon Milking, I know it sounds a little weird but this is a great way to know that your salmon is cooked to perfection, which is of course medium rare. When a piece of salmon starts to milk, I'm referring to the little white (or milkish) bubbles that appear usually at the area where flesh and skin meet.






What is Tamari Soy Sauce?


Tamari is a Japanese soy sauce which is wheat/gluten free. It has a darker colour and a richer flavour then your average soy sauce.


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