I love poached salmon. But it has to be flavorful, in other words, not poached in plain water. I’ve make a miso glaze for grilled salmon so I decided to try poaching the salmon in miso. It was a great success and it would work with any fish.
Cover the bottom of a shallow pan with an half inch of water. Spoon some miso into the pan, anywhere from a few tablespoons to a quarter cup, based on your miso preferences. Whisk the miso over low heat until it’s fully incorporated. Bring the pan to a simmer, be careful not to get to a full out boil as this will make the miso separate.
Place your salmon fillets in the pan, skin side down, and begin spooning the miso over them every few minutes. Continue until they are cooked through. The time will depend on how thick they are. If you are unsure cut one in half to check for doneness. Remove them to a serving platter and keep them warm. Add some chopped vegetables to the pan, I used baby bok choy and carrots. Using tongs, toss them until they just begin to wilt. You want them to retain some crunch.
When the vegetables are done place a spoonful on each plate, place a portion of salmon, and drizzle both with miso from the pan.
Until next time… Release YOUR Bon Vivant and Savor Your Life!