Miso Poached Salmon

Because fish love to swim and the subtle, warm flavours of miso were made to marinate this marvellous meat.

This is the final recipe in the Winter Wellness series. It’s warming up here in Melbourne and feeling like we are being treated to an early Spring. I hope you enjoyed the series and you feel lifted and engaged by the potential the rest of the year has to offer.

Ingredients:

• 2 fillets of salmon (250g-ish)
• 1 zucchini (sliced and salted)
• 1/4 head of cauliflower
• a bok choy
• 2 tbsp miso
• 1 tbsp bone broth or other stock
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1 tsp mixed spice

Method:

1. Get your pan (ensure it is quite deep and has a lid at the ready) warming to a medium heat and boil a 450ml of fresh hot water in a kettle.
2. Sauté your zucchini and cauliflower on gentle heat for 3 minutes, stirring frequently. Pour hot water and all the rest of the ingredients but for the salmon and bok choy into your pan.
3. Turn the heat to high (it should be just bubbling) and place the salmon fillet into the brothy wonder mixture. Place your lid on the pot and watch it doesn’t boil over, reducing the heat if need be. After 4 minutes, add the bok choy and allow to bubble away another 3-4 minutes, depending how well cooked you like your salmon.
4. Carefully serve in pre-warmed bowls and enjoy over a candle, soulful playlist and the blinds up to enjoy that gentle winter sunset.