Description
This easy and light poached salmon recipe is perfect as the weather gets warmer. The Spring greens, peas and potatoes can likely be found fresh at the farmer’s market or harvested from your garden. It’s such a stunning dish to make that looks complex yet is really simple.
Ingredients
2 wild salmon filets with the skin on (about 6–8 ouces/filet) cut in half
2 tbsp of extra virgin olive oil
1 tsp of garlic powder
Salt & pepper to your taste
1 yellow onion finely chopped
3 cloves of garlic minced
1 small piece of ginger (1″) grated
1/4 cup of water
1/4 cup of light miso paste
3 cups of baby potatoes with skin on cut in half
1 cup of fresh or frozen green peas
1 large head of Asian-style greens (Bok Choy, Gai Lan, Tat Soi)
2 cans of full-fat coconut milk
2 tbsp of salted butter
Handful of finely chopped chives
Handful of finely chopped basil
Additional basil leaves to garnish
Juice of half a lemon
Instructions
1. Prepare your salmon by thawing (as needed) and cutting pieces in half (also as needed) so they fit in your pan. Next, season your salmon with salt, pepper and garlic powder.
2. Set your element to medium-high heat and add olive oil to a large pan. Let oil heat. Once gently sizzling, add salmon to pan with the skin down.
3. Sear salmon skin for 2-3 minutes or until skin is crispy. Then remove from pan, setting aside with the skin side up. This will ensure the skin does not get soggy. Your salmon will not be fully cooked at this point. You are just searing the skin.
4. Using the same pan your salmon was in, add onions, garlic and ginger. Simmer for 1-2 minutes, then reduce heat and add water and miso paste. Stir until miso is fully dissolved.
5. Add potatoes and coconut milk to your pan and cover. Let simmer at medium-low heat for 10-15 minutes or until potatoes are nearly fully cooked through.
6. Remove lid and add in peas. Let simmer covered for another 3-5 minutes.
7. Remove lid again and add in greens, stirring them until they are fully covered in the broth. Next add in the salmon with the skin side up, gently submerging it in the sauce.
8. Cover once more for another 4-6 minutes (depending on the thickness of your fish) or until salmon is full cooked through. To check if your salmon is done, use a fork to gently pull back a piece. If salmon is opaque and moist, it is ready. If salmon is translucent and/or mushy, it needs more time.
9. Once salmon is fully cooked through, add in herbs and lemon juice.
10. Serve with fresh bread or as is!
Notes
- While many ingredients in this dish, such as the vegetables, can be substituted, the miso can not. It’s key to the flavour and saltiness of the broth.
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