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