poached miso salmon

Salmon in a miso broth with Somen noodles

Asian mix

Main course
4 persons
20
Mild

In this fusion dish, salmon is poached in a miso broth, served on light somen noodles with crispy pak choi and wasabi sesame seeds. It is exotic, tender and particularly enjoyable with flavors from Japan. Moreover, this dish is easily digestible and low in calories.

Ingredients

- 2 tablespoons White Miso Soup Paste

- 1 teaspoon Sesame Oil

- 3 tablespoons Rice Vinegar

- 1 tablespoon Soy Sauce

- 150 g Somen Noodles (Tomoshiraga)

- 2 teaspoon Ginger Syrup

- 1 tablespoon Roasted Black Sesame Seeds

- 1 tablespoon Sesame Seeds Wasabi

500 ml Water

4 tbsp Sake

2 cm Fresh ginger, sliced

2 Salmon fillets, cut into slices

0.5 Cucumber, thinly sliced

1 tsp Salt

1 tbsp Sugar

200 g pak choi, finely chopped

Preparation method for poached miso salmon

Heat the water in a pan and dissolve the miso paste in it. Add the ginger slices, the sake and the sesame oil.
Carefully place the salmon slices in the pan and bring the sauce to a boil. Then reduce the heat and let the salmon poach for 15 minutes. Pour some liquid over the fish from time to time.
In the meantime, sprinkle the cucumber slices with salt and leave to stand for 5 minutes. Squeeze the cucumbers until most of the moisture is gone. Mix the rice vinegar with the sugar and soy sauce and stir until the sugar dissolves. Pour the dressing over the cucumbers and set aside.
Cook the somen noodles in a saucepan for 2 minutes until tender and rinse with cold water. Keep the noodles warm.
Remove the salmon from the pan and keep warm. Heat the poaching liquid and stir-fry the pak choi until tender, about 1 minute. Season with ginger syrup.
Divide the pasta between 2 bowls and arrange the salmon on top. Spread the pak choi and miso sauce on top. Garnish with the green wasabi sesame seeds.