Miso-citrus Poached Salmon With Vegetables

“This recipe with miso is so wonderful.”
Serving: 2 | Prep: 30m | Ready in: 42m
• 1 tsp. olive oil
• 1/3 cup chopped onion
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1/4 wedge lemon
• water to cover
• 1 tbsp. miso paste
• 1/4 cube vegetable bouillon
• 2 (6 oz.) skin-on salmon fillets
• 10 baby bok choy
• 2 carrots, cut into matchsticks
• 2 ribs celery, cut into matchsticks
• 1 bunch enoki mushrooms, cut from stalk and separated
• 1 small bunch watercress
• 2 green onions, sliced on the bias
• Heat the olive oil on medium heat in a big and deep skillet. Put in the garlic
and onion; cook and whisk for roughly 5 minutes till the onion turns
translucent. Use the pepper and salt to season. Squeeze the lemon juice on top
of the onions and put the rind into skillet. Fill skillet half-way with water;
whisk in the vegetable bouillon cube and miso paste.
• Arrange the salmon fillet with the skin-side down into skillet. Add an
enough amount of water to cover and simmer for roughly 4 minutes. Put in
the celery, carrots and baby bok choy. Keep simmering for 2-6 minutes
longer till the salmon becomes easy to flake using a fork.
• Move the salmon fillets into the shallow bowls. Take the lemon rind out of
skillet and whisk the green onions, watercress and enoki mushrooms into the
broth. Cook for roughly 20 seconds till thoroughly heated.
• Arrange the green onions, watercress, enoki mushrooms, celery, carrots and
baby bok choy around the salmon in the bowls. Ladle the broth over the top.
Nutrition Information
• Calories: 377 calories;
• Total Carbohydrate: 21.6 g
• Cholesterol: 75 mg
• Total Fat: 13.6 g
• Protein: 44 g
• Sodium: 768 mg