Ingredients
- 2 Pieces Salmon Fillet
- 1/2 Cup Miso Paste
- 3 Cups Fish Stock
- 1/2 Cup Scallions thinly sliced
- 1 2″ Piece Ginger thinly sliced
- 1 Cup Mushrooms
- 2 Teaspoons Salt
Instructions
- Combine fish stock, miso paste, ginger, and scallions in the slow cooker and cook on low for 4 hours.
- Turn heat to high, add salmon fillets and mushrooms, then cook for 10 minutes.
- Season with salt or fish sauce.
We've got a winner salmon recipe here. It's rich, fresh, comforting. . . the harmony of flavors in each bowl just couldn't be more perfect.
Who doesn't love salmon? Perfectly flaky, moist in all its natural fat, bold and rich-flavored. Salmon, hands-down, is my favorite of all fish. Just like with lamb, my favorite of all meat, I prepare my salmon dishes as simple as possible. I just appreciate its taste so much that I find it a waste, at least for me personally, to cook it along other overpowering flavors. In fact, I love salmon best as sashimi or smoked.
Well, poaching salmon ain't that bad. I'm just extra thoughtful of the ingredients that I put in my broth and make my choices based on how they enhance the flavors in the dish while still leaving that salmon flavor I love so much to stand out.
Miso should be a good base for the broth, giving it body, earthiness, and most of all, umami. Miso is essentially a paste made from fermented soybeans with the addition of some other ingredients. It can easily be had from any grocery's Japanese/Asian section and comes in white, yellow, and red varieties. Which one to choose? Here's a quick guide:
White Miso
This is made from fermented soybeans and rice and is fermented for a short period of time, making it mild and slightly sweet. It's the mildest of the 3 varieties and is, therefore, the most versatile.
Yellow Miso
This type gets its yellow color from a slightly longer fermentation period with barley. It is a little more pungent than white but certainly milder than red.
Red Miso
This type goes through the longest fermentation period. It still contains barley but may also have other grains added in. Red has the boldest flavor.
I simply go by white for veggies, salads, and soups; yellow for mild meat (chicken, pork) and fish; red for bolder-flavored meats (beef, lamb, duck).
Next would be getting your choice of aromatics. Ginger for that kinda' menthol flavor that just goes so well with any seafood dish, scallions for the least pungent onion flavor, and some mushrooms for some sweetness and another layer of earthiness.
Combine the ginger, scallions, fish stock, and miso paste in the pot and leave all those flavors to come together for about 4 hours on a low setting.
If you've bought whole sections of salmon and had to fillet them at home, don't throw all those bones and skin yet. Add them into your pot now. They'll make your stock so much more flavorful.
After 4 hours, switch the heat setting to high. Get the salmon and mushrooms in the pot as quick as you can to keep too much heat from escaping. Depending on the thickness of your salmon fillets, they'll need somewhere in between 10 and 20 minutes. Mine actually came out perfectly pink on the inside after 10.
What to serve it with? Going by my rule of keeping all other flavors simple, white rice of course. 
Ingredients
- 2 Pieces Salmon Fillet
- 1/2 Cup Miso Paste
- 3 Cups Fish Stock
- 1/2 Cup Scallions thinly sliced
- 1 2″ Piece Ginger thinly sliced
- 1 Cup Mushrooms
- 2 Teaspoons Salt
Instructions
- Combine fish stock, miso paste, ginger, and scallions in the slow cooker and cook on low for 4 hours.
- Turn heat to high, add salmon fillets and mushrooms, then cook for 10 minutes.
- Season with salt or fish sauce.
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