Miso Sake Poached Salmon with Mushrooms and Mustard Greens
A super easy quick meal for any night of the week that's impressive. Healthy, hearty and delicious - featuring tender salmon poached in a miso-sake broth with shiitake mushrooms and mustard greens, served over jasmine rice and finished with lime, sesame oil and green onions.
Source: Inspired by Gordon Ramsay (though his version is quite bland compared to this!)
Method
- 1
Start the jasmine rice in a rice cooker or on the stovetop according to package directions.
- 2
In a wide, shallow pan or skillet, combine the dashi stock, miso paste, sake, mirin, soy sauce, and minced ginger. Whisk until the miso is dissolved and bring to a gentle simmer over medium heat.
- 3
While the broth is heating, heat vegetable oil in a separate pan over medium-high heat. Add the sliced shiitake mushrooms and cook for 3-4 minutes until golden brown.
- 4
Add minced garlic to the mushrooms and cook for another 30 seconds until fragrant.
- 5
Add the salmon fillets to the simmering broth. The liquid should come about halfway up the salmon. Cover and poach gently for 6-8 minutes until the salmon is just cooked through.
Don't let the broth boil - keep it at a gentle simmer to ensure tender salmon - 6
In the last 2 minutes of poaching, add the mustard greens to the mushroom pan and stir-fry until just wilted.
- 7
To serve, divide the jasmine rice among four bowls. Place the mushrooms and greens on top of the rice.
- 8
Carefully lift the salmon from the poaching liquid and place on top of the vegetables. Ladle some of the miso broth over each bowl.
- 9
Drizzle with sesame oil, sprinkle with sliced green onions and sesame seeds if using. Serve with lime wedges on the side.
Pairs well with
wine
Sake
Even though Dat doesn't like sake, I enjoy it with this dish!
wine
Grüner veltliner
A crisp white wine that won't overpower the delicate miso flavors
side
Edamame
Simple steamed edamame with sea salt
Cooking Journal
Sonia
· May 3, 2025