Poached Salmon in Miso Broth

Ingredients

• 8c miso broth (Alternatively use fish stock and miso paste, 1tbsp/cup)
• kaffir lime leaf (optional)
• 28g ginger, finely sliced
• 1 chili pepper, chopped
• 185g Bok Choy (3 big stalks), stalks sliced thin, leaves chopped.
• 120g broccoli (one small head)
• 60g enoki mushrooms (oyster mushrooms also work well)
• Salmon

Instructions

1. Using a saute pan or similar, add the kaffir lime leaf (if available) to the broth and bring to a simmer.
2. Add the ginger & chili.
3. Gently add the salmon, skin side down.  Spoon over some of the liquid every so often to keep the top moist.
4. Bring to a boil, then immediately reduce to a simmer.
5. When the salmon reaches 120F, the salmon should be springy but firm.  Remove from the broth, top with a small amount of the liquid, and allow to rest.
6. Bring the broth back to a boil and add bok choy stalks & broccoli.  Cook for 1-2 minutes.
7. Add the bok choy leaves.  Cook another 1-2 minutes.
8. While these are cooking, peel the skin off the salmon, and gently flake.
9. Just before serving, add half the enoki mushrooms.  (Add all if using a less delicate mushroom.)
10. Coat the serving bowl with toasted sesame oil
11. To Serve: Place some raw enoki mushrooms on the bottom of the bowl, followed by several flakes of salmon.  Top with some veg and pour the broth over the top.