GLAZED SALMON MISO SOUP RICE BOWL
Stretch just half a pound of salmon to feed four people in this satisfying miso-based soup. At only two ounces of fish per person, you may be able to spring for the ocean-friendly wild caught variety.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil.
- Whisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork.
- Combine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes.
- Mound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using.
MISO SALMON SOUP WITH BROCCOLI, BOK CHOY, AND ENOKI MUSHROOMS
The dish has deep and superb flavor to this zesty broth. Poaching is a pretty, gentle way of cooking the salmon.
Provided by John Siracusa
Categories Adapted Recipes Gordon Ramsay Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Put the miso paste in a saucepan and whisk in the stock. Sample and add a little salt if needed. Get broth to a slow cooking simmer (don't boil too quickly, or it may detach), now add the lime leaves, chilies, and ginger.
- Cut the salmon in half widthways, then add to the stock, skin side down, and gently simmer for 8-10 minutes, basting the salmon in the liquid until cooked through.
- Detached the Bok choy leaves from the stems. Cut the stems into bite-sized portions and shred the leaves. Cut the broccoli into bite-sized pieces as well.
- Cautiously move the salmon to a plate with a fish slice and pour a small ladleful of broth over it. Bring the stock residual in the pan back to the boil.
- Place the broccoli into the broth to cook, and the next 30 seconds later place the Bok choy stems. Continue cooking for an additional 1-2 minutes, now add the shredded Bok choy leaves. Continue cooking for roughly 1 minute until Bok choy leaves are wilted. In the meantime, fragment the cooked salmon into big chunks, disposal of the skin.
- Right before serving, now place half the enoki mushrooms to the broth. Wipe your serving bowls with a little toasted sesame oil, at that point separate the leftover enoki mushrooms amongst them. Now place some flaked salmon and green vegetables to each bowl, now ladle over some broth. Serve instantly, decorated with coriander if liked.
Nutrition Facts :
EASY MISO SALMON
This is an amazing miso salmon recipe that I discovered after eating the miso salmon from The Cheesecake Factory®. It's extremely easy to make and tastes so good!
Provided by shuki
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a shallow baking dish with cooking spray.
- Whisk brown sugar, soy sauce, hot water, and miso together in a large glass or ceramic bowl until thoroughly combined. Add salmon and turn several times to coat. Marinate for 10 minutes, occasionally spooning the mixture over the fish to make sure its covered.
- Transfer salmon to the prepared baking dish and cover with foil. Leave extra marinade in the bowl.
- Bake in the preheated oven for 7 minutes. Uncover, spoon remaining marinade evenly onto the salmon, and bake until fish flakes easily with a fork, about 3 more minutes.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 16.2 g, Cholesterol 72 mg, Fat 6.2 g, Fiber 0.5 g, Protein 32.3 g, SaturatedFat 1.5 g, Sodium 854 mg, Sugar 13.8 g
SALMON MISO SOUP
Once you have the broth -- my recipe for salmon stock is here -- this comes together quickly. You can also use a basic Japanese dashi instead.
Provided by Hank Shaw
Categories Appetizer lunch Main Course Soup
Time 40m
Number Of Ingredients 5
Steps:
- Get your salmon stock or dashi warm in a pot. Cook your soba noodles according to the instructions on the package. Drain and set some in each person's bowl.
- Add some salmon to each bowl, along with some green onions.
- Mix the miso with the stock -- you can double the amount of miso if you'd like -- and pour into each person's bowl. Serve at once.
Nutrition Facts : Calories 405 kcal, Carbohydrate 64 g, Protein 27 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 2474 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
MISO SALMON SOUP
My mother makes this miso salmon soup for me and its quick, simple, and tastes awesome!
Provided by BananaPancakes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Cut salmon into 1-inch squares. Transfer to a skillet, add 2 cups water, and bring to a boil over medium-high heat. Cook until fish flakes easily with a fork and is light pink, 6 to 8 minutes. Remove salmon pieces from the water and set aside.
- Dissolve miso paste in 4 cups water in a pot. Bring to a boil over high heat. Reduce heat, add tofu and salmon, and simmer for 10 minutes. Garnish with green onion to serve.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 5.1 g, Cholesterol 50.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 30.5 g, SaturatedFat 2 g, Sodium 543.8 mg, Sugar 1.2 g
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