Oh, salmon. How I love thee.
I had been craving for salmon for the past few weeks but never got round to satisfying my craving. I am so used to being disappointed with the way salmon is handled in the cafes and restaurants in Singapore. More often than not, the salmon turns out totally overdone and tasteless.
While complaining to Min last week, she convinced me that we could create a recipe from scratch. So, off we went to the supermarket, got our groceries, and began cooking. Amazingly enough, the salmon turned out really flavourful and juicy! Thus, we just had to recreate it for this blog. Miso and salmon goes together like lamb chops with mint sauce. Just awesomely well.
This recipe is really easy to follow and fast to complete. You will be enjoying your juicy poached salmon in no time!
Miso-Poached Salmon with Garlic Mushroom Sauce
Recipe by Min+Jia
Prep time: 7 mins | Cooking Time: 20 minutes
2 salmon fillets, bones removed
12 shiitake mushrooms, sliced
4 garlic cloves, roughly minced
1 teaspoon of olive oil
1 teaspoon of grated ginger
0.5 tablespoon of light reduced salt soy sauce
2 tablespoons of mirin
2 tablespoons of miso paste
2.5 cups water
2 tablespoons cornflour (optional)
A sprinkle of ebiko roe
A sprinkle of sesame seeds
Black pepper to taste
Sprinkle the salmon fillets with a little bit of salt and set the fillets aside. Heat the olive oil in a pan. Once the olive oil is hot, add garlic to pan and sauté. Once the garlic starts to brown, toss the sliced shiitake mushrooms into the pan and sauté along with the soy sauce and mirin.
In a separate bowl, combine water, miso paste, and grated ginger.
When the mushrooms have softened to a nice degree, add in the water-miso-ginger mixture and bring the liquid to simmer in medium heat.
Upon the simmering of the broth, carefully place salmon fillets skin-side down in the pan. Cover. Cook for 5-10 minutes, depending on the thickness of your salmon fillet and how cooked you like your salmon to be. We cooked ours for 8 minutes.
Gingerly remove the salmon fillets from the pan and set aside. Turn heat to medium-high to reduce broth into a sauce. Mix cornflour with water to hasten the reduction process, if need be. Remove pan from heat once you get the sauce to your desired thickness.
Pour garlic mushroom sauce over salmon. Serve the dish with a sprinkle of ebiko roe, sesame seeds, and black pepper to taste.
The salmon goes fabulously with a Japanese-inspired meal; eat it with rice, miso soup, and some healthy side dishes for a well-balanced and satisfying meal!
Are you a fan of salmon? Give this recipe a go, and let us know how you like it!
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