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.


~Chef Tim



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