So it’s practically summer* and I’ve decided to blog about a type of dish to reflect such a season. Now yes, I know; a soup is hardly a summer course, but this is a lovely and light poached salmon soup which leaves you satisfied but does not fill you up and bloat you out of your bikini or swimming trunks.
It’s a beautifully executed dish and the colours are lovely. It’s served with Asian vegetables and the broth is made from miso paste and fish stock, so it’s all goooooood. Oh and low in fat too. I saw this recipe on a Gordon Ramsey programme once and tweaked it a little by using dark miso paste instead of white miso paste and shiitake mushrooms instead of enoki mushrooms.
And by the way, the above substitutions did not come from some divine chef-minded inspiration or anything… I just couldn’t find the original white miso and enoki fungi. Simple. But hey, these replacements worked really well and probably just as good as the original! You can find Gordon’s recipe in his book “Ultimate Cookery Course”.
Tip; Dark miso paste is A LOT more salty than white so use only a little and taste as you do. This is a truth that I and my 3 beautiful guinea pigs discovered when I served this one evening… The equivalent of a bathtub full of water was required and handed out with the rest of the meal. It was a near, death-by-dehydration.
*(A fact widely observed by the study of weather apps highlighting that this season is everywhere in Europe, but definitely not here in the jolly Emerald Isle of Ireland)
Prep and cooking time: 20 minutes
Music I listened to:
“Time for Change”, Mötley Crüe
“I Found A Boy”, Adele
“Second Crisis”, Ennio Morricone
“Rocks”, Primal Scream
Wine I drank: Prosecco
- 1-1½ tbsp (approx, taste-test) dark miso paste
- 750ml fish stock
- 2 kaffir lime leaves
- 1-2 red chillies, deseeded and finely chopped
- 3cm piece of fresh root ginger, peeled and finely sliced
- 500g side of organic salmon, skin on, scaled and pin-boned
- 1 pak choi
- 150g tenderstem broccoli
- 25g shiitake mushrooms
- 1 tsp toasted sesame oil
- Sea salt
Place the miso paste in a large pan and whisk in the stock. Taste and add a little salt if necessary. Bring to a simmer, but don’t boil too rapidly as it may separate, and then add the lime leave, chilli and ginger.
Cut the salmon in half widthways if not already sliced, then add to the stock, skin side down and gently simmer for 8-10 minutes, basting the salmon in the liquid until cooked through.
Separate the pak choi leaves from the stems. Chop the stems into bit-sized pieces and shred the leaves. Trim the broccoli and slice in half from top to bottom.
Carefully transfer the salmon to a plate with a fish slice and pour a small ladleful of broth over it. Bring the remaining stock in the pan to the boil.
Put the broccoli and the mushrooms into the broth and after 30 seconds add the pak choi stems. Cook for a further 1-2 minutes, then add the pak choi leaves and cook for about 1 minute.
Meanwhile, carefully peel the skin off the salmon, discard it and flake the salmon flesh into large chunks.
Just before serving, rub your bowls with a little toasted sesame seed oil, place the Asian vegetables into the bowl and tier them into layers while placing the salmon on top. Spoon a few ladles of broth around the tower of yummy-ness and serve!