Salmon simmers in a savory broth of garlic, ginger, miso, and tamari in this easy one-pot Poached Ginger Miso Salmon.
Loaded with flavorful vegetables and protein, and so easy to prepare, this recipe and method is a good one to have in your pocket.
It’s Getting Hot in Here!
When it’s too hot to turn on the oven, poaching provides a beautiful solution. It’s quick, easy, and doesn’t heat up the whole kitchen. This recipe uses only one pan, which is an added bonus.
Variations for Poached Ginger Miso Salmon
So many different vegetables work well in this recipe, so you can choose your favorites:
- carrots
- broccoli
- Swiss chard/kale/spinach
- snow peas, sugar snaps
- cabbage
- zucchini
- eggplant
- green beans
Description
A simple, savory ginger miso broth flavors salmon filets and steams vegetables in a delicious, nutritious one pot meal.
1. Season the salmon filets with the salt, pepper and coriander.
2. Heat sesame oil in a large saucepan over medium heat.
3. Sauté 1/2 of the garlic and 1/2 of the ginger for 1-2 two minutes.
4. Add the eggplant and cook for several minutes until softened and browned. Set aside.
5. Add the remaining garlic and ginger to the pan and cook for 1 minute before adding the miso, tamari, and water. Stir to combine.
6. Add the salmon to the pan, cover and bring to a boil over medium heat, then reduce to a simmer on low (takes 3-4 minutes depending on pan and stove).
7. Add the vegetables to the pan, cover and cook for 7-9 more minutes, until vegetables are tender and the salmon is cooked through. You can nestle the veggies into the broth if there is room in your pan, or just layer them on top of the salmon. You can use an instant read thermometer to check the temperature of the fish (125°F) or cut it and check that it is opaque in the middle.
8. Remove from the heat and serve. Ladle some of the broth on top of the fish and veggies.
