Since the arrival of our little plus one Sundays are about spending time together as a family, there may be a nice day trip, there will usually be a walk to the park and we make sure there is always a nice grown up supper to look forward to once max is tucked up in bed. This is one of those awesome recipes that I stumbled across by accident and is now well and truly a part of the household repertoire. It requires 4 ingredients, about 10 minutes from start to finish, it looks the part and it tastes like its straight out of a fancy Japanese restaurant. Being pescetarians we eat a lot of fish and top of that list seems to be salmon. It’s delicious, healthy and the clincher is that Max digs it too. I’ve been getting into Miso soup recently after making friends with the local sushi takeaway they’ll throw some in with my sushi rolls. I have noticed a few recipes that combine Miso and salmon, so I thought I’d try using Miso soup as a broth for the salmon to sit in and by golly it works!
Ingredients (per serve)
1 Sachet of Miso soup
1 Small Handful of chopped spring onion greens
1 Portion of Salmon Skin On
1/2 very finely sliced medium sized Swiss Brown mushroom (or whatever mushroom works for you)
Coriander leaves and a few slithers of mild red chilli to garnish (optional)
Heat up a frying pan on a high heat without any oil. Run your fingers across the salmon and using tweezers pull out any bones. Turn the salmon skin side up and generously season with salt and pepper. Massage a little non fragrant oil (sunflower/vegetable/peanut) over the skin and flesh. Place the salmon skin side down in the pan and using your fingers push down to ensure all of the skin crisps up.
Empty your Miso sachet into a bowl, add the chopped spring onion, the finely sliced mushroom and the recommended amount of boiling water (for 1 sachet of Miso). Add the coriander leaves and your delicious broth is finished. The raw mushroom will cook in the broth and help to flavour it.
Back to the salmon, it takes maybe 2 minutes on a high heat for the skin to crisp, you want to get it as crispy as possible before you turn it over, have a sneaky peak to see how it looks. Once the skin has crisped turn the heat down to a low/medium setting and turn the salmon so the flesh side is down.
Look at the shape of your salmon and understand that one side might be much thinner than the other. This means you want to lift the thinner side off the pan so that it isn’t making contact, the residual heat form the skin will cook a thin piece of salmon. The colouring on the sides of the salmon will indicate how cooked it is, you can also give it a squeeze and it should feel firmer rather than squishy. Bear in mind that the salmon will continue to cook in the broth and that there is no danger in eating salmon that is under (I actually prefer it).
Once your happy the salmon is cooked the way you like it, place it into the broth and voila you are done! If that looks a bit meagre for supper you can put some stir fried Pak Choy on the side or add some noodles/rice to the broth. If you prefer white fish I think snapper would be more than up to the job. And if you’re not a fan of fish I reckon a nice chicken breast would work too.