Salmon Miso Soup Recipes

GLAZED SALMON MISO SOUP RICE BOWL

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 RECIPE

Steps:

• Mix all the ingredients except the fish in a small bowl,
• Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
• Remove the excess marinade.
• Line the baking pan with nonstick baking paper. Brush a layer of oil on it.
• Place the salmon fillet skin side down with at least one inch of space in between.
• Preheat the oven to at least 230°C/445°F. (better up to 250°C/480°F).
• Broil the salmon for 10 to 12 minutes until the edges of the salmon become slightly charred.
• Add all the ingredients except the fish in a small pan. Heat it over low heat for a minute until the sauce thickens. Remove and let it coll.
• Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
• Remove the excess marinade.
• Heat some oil in a grill pan. Grill the salmon over medium heat.
• Shifting the direction once to create the criss-cross grill marks and flip only once to prevent them from breaking.
• Place the salmon on the serving plate over a bed of rice.
• Sprinkle with some white and black sesame and some scallion to garnish.

MISO SALMON SOUP WITH BROCCOLI, BOK CHOY, AND ENOKI MUSHROOMS

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.

MISO SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
• In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets.
• Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

SALMON MISO SOUP

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.

MISO SALMON SOUP

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.