Why poached salmon with miso sauce? Well, we try to eat fish every Friday because it’s tasty, easy to cook and so good for you. I love poaching it because it doesn’t dry out so much that way. If you overcook it just flake it and mix it into the sauce, and pretend that was the plan all along…
I cook poached fish so often that it’s nice to ring the changes, so I tried an oriental twist on this one. This isn’t an authentic Japanese or Asian dish, just my own recipe making a sauce out of miso paste. An easy midweek fish dinner with all the scrumminess of miso soup, what more could you want? The sauce has a beautifully rich umami flavour, without swamping the flavours of the fish.
Serving Salmon with Miso Sauce
Like many of my recipes this one can go two ways – serve with a vegetable stir fry and noodles or Rice for an Asian style dish – you could even flake the fish and mix into noodles. Sprinkle a few sesame seeds on top for added interest. Alternatively you can serve it with a big pile of mash and your favourite green vegetable for a less traditional twist on a British salmon dish.
I’ve kept this poached salmon with miso sauce recipe simple, but you could customise it by adding in Dashi stock, the basis for Miso soup, by changing the amount of miso paste, and by adding more or less water to change it from a small drizzle of sauce to a more broth – like one to soak into your rice. The recipe here allows for a generous glug of sauce.
You can also choose whether to serve the salmon with miso sauce drizzled over, or whether to pour the sauce into a gravy boat or jug for diners to add their own.
Give Poached Fish a Go!
Why waste all the fishy flavour in the poaching liquid? Go on, try some tender, moist poached fish with a sauce as different as it is easy. Have you tried Miso paste? If you have any good tips or recipes do let me know in the comments or over on facebook!
How to Make Poached Salmon with Miso Sauce
1. mIx the miso paste and soy sauce with freshly boiled water.
2. Place in a pan with the spring onions/scallions and salmon, and simmer until the salmon is cooked.
3. Set the salmon aside and thicken the sauce.
This quick Japanese twist on poached fish is so versatile!
- 1 bunch spring onions/scallions
- 2 tbsp miso paste
- 2 tbsp soy sauce
- 2 tbsp cornstarch/cornflour
- 2 Salmon Fillets
Place the miso paste and soy sauce in a mixing jug. Add 500ml/17 floz freshly boiled water and stir until dissolved. Tip - you may need to use a small spoon to scoop the miso paste into your tablespoon.
Wash, trim and slice the spring onions/ scallions
Place the sauce and spring onions / scallions in a frying pan or skillet with the salmon fillets and bring to the boil.
Cover the pan and simmer until the fish is cooked - around 10 minutes.
Remove the salmon and set aside. Mix the cornflour / cornstarch to a paste with a little water.
Bring the sauce up to a rapid boil and stir the cornflour/cornstarch paste in quickly.