Salmon in Miso Broth with Asian Greens

this dish is so easy to prepare it is not funny. takes about 15-20mins to prep and 10-15 mins to cook



you can get recipes off of the web for it but i basically just did the following:

got 3 salmon cutlets (about 200-250gm per piece)this is cooked in a wok or frypan first to brown on all sides and then set aside. Before cooking it was marinated with 2 tblsp of each of soy, mirin (rice vinegar) and saki, 1 tsp of sugar in the fridge for about 2 hours.

to make the broth i simply mixed 3 sachets of miso soup - this can be bought from a good supermarket or asian food store - with 500ml of water and poured this into a wok in which i had lightly sauted 3 spring onions sliced finely, 1/2 de-seeded green chilli sliced finely, 1 coriander root which had been chopped and about 1 tblsp of julienned ginger. as the broth warmed to a boil i placed the asian greens in a steamer and steamed for 3-5 mins. as the greens cooked i placed the pre-cooked salmon back into the broth and turned it down to a simmer. When it was served the fish was still medium rare. if you want it more well done you can either cook it longer in the beginning or leave it in the simmering broth longer (or both).

as you can see i just placed the greens in the bottom of a bowl, topped it with the fish and poured broth over the top. finished off with a garnish of coriander leaves and some julienned spring onion (green tops).

All in all it was very tasty. Only minor complaint was that there was a bit of sand in the greens (despite washing several times and draining). There is nothing worse than sand in your food so dish got marked down on that basis

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