Chef Tim – May 11, 2016
Miso Poached Salmon
Intimidated just thinking about cooking salmon? What should the texture, flavor and cooking technique be? Here we go – hands down one of the most popular courses served at Chef Tim’s Table. What’s better than hearing from guests “ I never tasted salmon – but that was truly amazing”! Forget the grilling, broiling, pan searing – although each cooking method is proper, poaching is my favorite way to prepare salmon.
Let’s start with the perfect poaching temperature of 180F
- 1 Quart fish stock
- 3 ounces of White Miso Paste
- 3 ounces White Wine
- Juice from 1 lemon
- 1/2 tea spoon Minced Fresh Ginger
Clean 6 ounce portion of salmon – remember to remove the blood line that runs down the center.
Add to poaching liquid – a total of 6 minutes.
At the half way point add your favorite vegetables. Your vegetables should be cut small and uniform.
I like to feature julienne yellow squash, zucchini, tomato and Bok Choy.
A nice square deep dish to place the salmon, topped with the vegetables and your fish broth covering half of the salmon.
Garnish with a touch of micro greens.