There are so many ways to cook salmon. This Salmon in a Soy Broth marries a cooking method with Asian ingredients.Jump to Recipe
I need to tell you more often where I am, or what I am doing, when I write these posts. Right now I am watching the ACM awards. I have been a country music fan since 1994. Long before it was mainstream. The music is so real, so from the heart, and generally pretty darn wholesome. The awards show is the best on TV by far. All they do is play music. I am having so much fun. #Appreciation
This dish could not be any easier to put together. But look at that salmon. You can see by it color and texture how perfectly it is cooked. Thank you #SITKASALMON for catching such good and fresh fish from Alaska to my doorstep. All your fish is so good but our favorite is the salmon. I have a steam oven which is so cool. The fish and veggies were steamed first to soften. Then a finished in a broth of soy and rice wine vinegar.
If you look closely in the bowl, you will notice that I separated the ends from the leaves of the bok choy. The ends are more fibrous and cook slower. The leaves cook really quickly. So I put them in the oven/steamer in succession so each were cooked correctly. I cooked them al dente and finished on the stovetop with the soy broth. That’s it for the whole dish.
Salmon in a Soy Broth
Some of the simplest dishes are about a few ingredients and good execution. My Salmon in a Soy Broth fits that bill!
- 1 1/2 Lbs Salmon cut into 4 filets
- 4 Stalks Bok choy chopped
- 4 Ounces Sweet peppers
- 1 Whole Green onion long slices
- 1/4 Cup Soy sauce
- 1/4 Cup Rice wine vinegar
- 2 Tbsp Mirin
- 1 Tbsp Chinese five spice
Begin by combining liquid ingredients and place in a small sauce pan.
Meanwhile, spice the salmon and cook for 10 minutes in your steam oven. At the same time, add the bok choy into the steam oven too. I separated the harder parts of the bok choy from the leafy parts.
Warm the soy broth on medium heat bringing to a simmer.
Remove the salmon and let rest for a couple of minutes. While the salmon rests, add the bok choy to the soy broth.
To plate, fill your bowl with white rice surrounded by the soy broth. Place the salmon on the rice and add the bok choy. Add some sweet peppers and top the salmon with green scallions.
Serve and enjoy!
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