{"id":458,"date":"2019-10-13T06:55:58","date_gmt":"2019-10-13T06:55:58","guid":{"rendered":"http:\/\/ramimarcus.com\/Recipes\/?p=458"},"modified":"2019-10-13T07:02:07","modified_gmt":"2019-10-13T07:02:07","slug":"poached-salmon-in-miso-broth","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/Recipes\/poached-salmon-in-miso-broth\/","title":{"rendered":"Poached Salmon in Miso Broth"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<ul>\n<li>8c miso broth\u00a0(Alternatively use fish stock and miso paste, 1tbsp\/cup)<\/li>\n<li>kaffir lime leaf <em>(optional)<\/em><\/li>\n<li>28g ginger, finely sliced<\/li>\n<li>1 chili pepper, chopped<\/li>\n<li>185g Bok Choy (3 big stalks), stalks sliced thin, leaves chopped.<\/li>\n<li>120g broccoli (one small head)<\/li>\n<li>60g enoki mushrooms (oyster mushrooms also work well)<\/li>\n<li>Salmon<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Using a saute pan or similar, add the kaffir lime leaf (if available) to the broth and bring to a simmer.<\/li>\n<li>Add the ginger &amp; chili.<\/li>\n<li>Gently add the salmon, skin side down.\u00a0 Spoon over some of the liquid every so often to keep the top moist.<\/li>\n<li>Bring to a boil, then immediately reduce to a simmer.<\/li>\n<li>When the salmon reaches 120F, the salmon should be springy but firm.\u00a0 Remove from the broth, top with a small amount of the liquid, and allow to rest.<\/li>\n<li>Bring the broth back to a boil and add bok choy stalks &amp; broccoli.\u00a0 Cook for 1-2 minutes.<\/li>\n<li>Add the bok choy leaves.\u00a0 Cook another 1-2 minutes.<\/li>\n<li>While these are cooking, peel the skin off the salmon, and gently flake.<\/li>\n<li>Just before serving, add half the enoki mushrooms.\u00a0 (Add all if using a less delicate mushroom.)<\/li>\n<li>Coat the serving bowl with toasted sesame oil<\/li>\n<li>To Serve: Place some raw enoki mushrooms on the bottom of the bowl, followed by several flakes of salmon.\u00a0 Top with some veg and pour the broth over the top.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Poaching is a delicate way to prepare fish, and the miso broth pairs beautifully with the tender salmon.  Bok choy adds a little crunch for contrast, and chili pepper and ginger give a quiet kick at the finish.<\/p>\n","protected":false},"author":1,"featured_media":459,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[37],"class_list":["post-458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-course","tag-fish"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/comments?post=458"}],"version-history":[{"count":4,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/458\/revisions"}],"predecessor-version":[{"id":463,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/458\/revisions\/463"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media\/459"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media?parent=458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/categories?post=458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/tags?post=458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}