Miso Poached Salmon with Ginger

Serves: 2


4 tablespoons light miso paste
2 teaspoons ginger, finely grated
2 salmon fillets (approximately 150g/ 5.3 ounces each)
1/2 head broccoli, cut into small florets
1/2 bunch asparagus, cut into 2 cm pieces
6 button mushrooms, sliced thinly
2 shallots, sliced thinly
1 1/3 cup cooked brown rice, or carb equivalent of Doongara Clever rice or Basmati rice
2 teaspoons sesame oil (optional)
2 teaspoons tamari or soy sauce
2 tablespoons sesame seeds, toasted
1 sheet nori (seaweed) paper, cut thinly with scissors (optional)
  1. Cook rice as per packet instructions and set aside.
  2. Combine 4 cups of water, miso paste and ginger in a medium sized saucepan. Add whole salmon filets, cover with lid and poach gently over a low heat for 5 – 8 minutes. Don’t bring to boil.
  3. At this point, add broccoli, asparagus, mushrooms and shallots and continue to cook covered over a low heat for another 4 – 5 minutes until vegetables soften slightly.
  4. Divide rice between 2 bowls. Place salmon on top and ladle over soup and vegetables. Drizzle with sesame oil and tamari and sprinkle with toasted sesame seeds and nori paper.

Variations: Just before serving, add ¼ red capsicum finely chopped for a burst of crunch and colour.

(Source: Gestational Diabetes Recipes http://gestationaldiabetesrecipes.com)

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