Miso-Citrus Poached Salmon with Vegetables

Earthy flavored miso is a perfect complement for salmon in this one-pot meal. You may serve this dish over brown rice or rice noodles, or simply as-is.

• Preparation Time: 30 mins
• Cooking Time: 12 mins
• Total Time: 42 mins
• Calories: 377 Calories

Ingredients

• water to cover
• 1 clove garlic, minced
• salt and ground black pepper to taste
• ⅓ cup chopped onion
• 1 teaspoon olive oil
• 1 tablespoon miso paste
• ¼ cube vegetable bouillon
• 2 carrots, cut into matchsticks
• 2 (6 ounce) skin-on salmon fillets
• 1 bunch enoki mushrooms, cut from stalk and separated
• 2 green onions, sliced on the bias
• ¼ wedge lemon
• 10 baby bok choy
• 2 ribs celery, cut into matchsticks
• 1 small bunch watercress

Recipe Instructions

Step 1

Heat olive oil in a large, deep skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Season with salt and pepper. Squeeze lemon juice over the onions and add rind in the skillet. Fill the skillet halfway with water; stir in miso paste and vegetable bouillon cube.

Step 2

Place salmon fillet skin-side down in the skillet. Pour in enough water to cover and bring to a simmer, about 4 minutes. Add baby bok choy, carrots, and celery. Continue simmering until salmon flakes easily with a fork, 2 to 6 minutes more.

Step 3

Transfer salmon fillets to shallow bowls. Remove lemon rind from the skillet and stir enoki mushrooms, watercress, and green onions into the broth. Cook until heated through, about 20 seconds.

Step 4

Arrange baby bok choy, carrots, celery, enoki mushrooms, watercress, and green onions around salmon in the bowls. Ladle broth on top.