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Poached Salmon with Tangy Asian Vegetables
Poached Salmon with Tangy Asian Vegetables
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Prep Time:
35 minutes
Total Time:
50 minutes
Simple poaching method creates perfectly moist, flavorful fish, easily customizable with various fish and veggies.
Ingredients:
  • 1/4 cup olive oil
  • 2 tablespoons rice vinegar
  • 4 tablespoons white miso paste
  • 1 tablespoon soy sauce
  • 1 1/2 cups julienned English (hothouse) cucumber
  • 1 1/2 cups julienned carrot
  • 1 carton (32 oz) Progresso™ Broth Vegetable
  • 1 bunch green onions, sliced on the bias, white and green parts separated
  • 4 boneless skin-on salmon filets (6 oz each)
Instructions:
  • Combine olive oil, vinegar, 1 tablespoon miso paste, and soy sauce in a large bowl. Add cucumber and carrot and mix well. Set aside.
  • In a 10-inch straight-sided skillet, bring the broth, green onion whites, and remaining 3 tablespoons of miso paste to a boil over medium-high heat for maximum flavor infusion.
  • Place the salmon into the flavorful broth and bring it to a gentle simmer. Cover the pot and let it cook for 8 to 12 minutes, adjusting for thickness, until the salmon easily flakes with a fork. Remove and discard the poaching liquid before serving.
  • Plate the marinated vegetables evenly on 4 plates, then place the salmon on top. Finish by sprinkling green onion greens over the salmon.

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