There are so many different ways to cook and eat salmon. Poaching salmon is a delicious and efficient way to cook it. First of all, it is way quicker than cooker salmon in the oven. Also, the salmon absorbs the flavor of the broth you are poaching it in and becomes extremely flavorful. In this case, it is poached in an orange miso broth. This broth is the perfect combination of sweet, tangy, yet earthy and savory. The salmon is infused with great asian flavors like ginger, miso, and soy sauce with sweet orange juice. On top of that, I like to poach vegetables in the same liquid to tie the whole dish together. (Not to mention an easier clean up!) I serve this fish over basmati rice with a spoonful of broth.
1/4 cup miso paste
1 1/2 cups fresh squeezed orange juice (typically about 5 oranges)
1 1/2 inch piece ginger, thinly sliced
1/2 cup white wine
1 tablespoon soy sauce
1 teaspoon sesame oil
1 1/2 tablespoon rice vinegar
2 scallions + 1 for garnish
juice of 1 lime
3-4 large salmon steaks
10 oz enoki mushrooms
orange slices for garnish
In a small bowl or liquid measuring cup, combine miso paste with small amounts of water. You want to whisk in enough water until the miso is still thick, but can be poured smoothly. This step allows the miso to be more easily combined with the rest of the broth ingredients.
In a medium bowl whisk together the prepared miso, orange juice, ginger, white wine, soy sauce, sesame oil, vinegar, scallions and lime juice. Juicing five oranges can be tedious especially if you do not have an electric juicer. However, using cartoned orange juice is no match for fresh squeezed juice so I promise you, it’s worth it! You can make this in advance and refrigerate until use.
Pour broth into a large sauce pan. Bring to a simmer and add in salmon steaks and a few slices of orange. Cover the pan and let simmer over medium heat for about 10-15 minutes depending on the thickness of your steaks. Mine were very thick and took about 15 minutes to cook. Also, if your steaks are very thick like mine, it may be necessary to flip halfway through cooking. Remove fish from pan and cover in foil.
Add enoki mushrooms into the broth and cook for 3-4 minutes or until desired doneness. I like mine to soften but still have a bite to them. Enoki mushrooms give the dish a unique texture and nutty flavor. However, they are not available at all supermarkets. I purchased mine at Whole Foods but if you can’t find them, broccoli rabe is a good alternative. You can use 1 head of the rabe and increase the cooking time until the leaves are wilted and the stems are tender.
Serve salmon in bowls over rice and mushrooms and ladle broth on top. Garnish with a sliver of orange and some chopped scallions.