Miso Poached Salmon + Mussels | betty liu

Imagine a salmon that flakes and falls apart at the slightest touch, floating in an umami-powered broth, with that flavor permeating throughout. This dish is simple and takes less than 30 minutes to make. It’s the perfect weeknight meal, made even easier when you have dashi stock in the fridge, ready for use.

Miso Poached Salmon + Mussels | betty liu

Dashi stock is a fundamental Japanese base for many dishes, including the ubiquitous miso soup. It’s made primarily from kombu (dried kelp) and bonito flakes (thin flakes of smoked fish), and oftentimes will have anchovies or mushroom as well. I’ve provided a simple recipe for the most basic dashi stock, with just kombu and bonito flakes. I make a large batch ahead of time, and then use it as needed.

Miso Poached Salmon + Mussels | betty liu

Just a teaspoon in any dish will add depth and umami flavors, minimizing any further seasoning. This dish, for example, is only seasoned with dashi stock and miso paste. There’s no additional salt or pepper – instead, the flavor is perfect, fragrant from the herbs, and completely infused in the poached salmon and mussels.

Miso Poached Salmon + Mussels | betty liu

Use this method for any fish – cod, bass, arctic char. Delicate fish filets are often intimidating to cook for fear for drying out or overcooking, but poaching is a reliable and very forgiving method.

Miso Poached Salmon + Mussels | betty liu

Serve by dividing salmon into bowls, and then gently pour hot broth over the salmon.

Miso Poached Salmon + Mussels | betty liu
Miso Poached Salmon + Mussels | betty liu
Miso Poached Salmon with Mussels and Herbs
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Miso Poached Salmon + Mussels | betty liu
Miso Poached Salmon with Mussels and Herbs
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Ingredients
Dashi Broth
  • 1/2 oz kombu (dried kelp)
  • 4 cups water
  • 2 cups bonito flakes
  • 2 6 oz skinless, boneless salmon
  • slice fresh ginger
  • 2 tbsp miso
  • 1 tsp chopped tarragon
  • 1 tsp chopped parsley
  • 2 cups dashi broth
  • 3 tbsp sake
  • 2 tbsp butter
  • fresh scallions for topping
  • fresh mandarin slices for topping
  • 12 mussels
Instructions
  • Soak kombu for an hour, or up to 6 hours. Bring water and kombu to a simmer, without boiling. When the water is steaming and wisps appear without boiling, turn off heat and add in bonito flakes. Let sit for 5 minutes. Strain broth out.
  • Heat oven to 225 degrees.
  • Rinse mussels under cold water, and discard any mussels that are gaping or broken. Pick them over and pull off any “beards” that may be on it. Season salmon with salt and pepper. Whisk miso paste with broth. Add chilies, ginger piece, and bring 2 cups broth to a boil, then turn heat to low to a simmer. Gently place salmon in. Scatter mussels around salmon. Cover, and poach at a simmer for 5 minutes. Turn off heat, and let sit for another 3 minutes.
  • Transfer fish and mussels to a baking sheet and let warm in the oven.
  • Add in 3 tbsp sake and bring to a boil. Whisk in 2 tbsp butter.
  • Stir in tarragon and parsley. Divide salmon pieces into bowls and pour broth over.
  • Top with fresh scallions and mandarin orange slices

Betty Liu

 

A wedding photographer based in Boston, Betty combined her love of food photography and experimenting in the kitchen to share visually-focused recipe stories over at le jus d’orange. She loves to re-create and share her mother’s traditional Chinese recipes, bringing a bit of authentic Shanghai cuisine to readers’ virtual feasts. Her recipes are often flavored with Asian touches, as Betty loves to incorporate the ingredients she grew up with into desserts and other dishes to create new flavor profiles.

 

 

 

 

 

 

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2 comments on “Miso Poached Salmon from Betty Liu”

  1. Jody

    The quantity of mussels is not mentioned in the ingredient list, nor are there any instructions for any cleaning or other preparation that might need to be done to the mussels before placing in the dish. Can you update please?

  2. Wolf Gourmet Culinary Team

    Thanks Jody, recipe has been updated.

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