Poached Salmon with Tangy Asian Vegetables
This easy poaching technique delivers moist, delicious fish every time, and it's easy to make it your own by changing up the type of fish and vegetables.
- Minutes Prep Time
- Minutes Total
- 4 Recipe Yield
- In large bowl, beat olive oil, vinegar, 1 tablespoon of the miso paste and the soy sauce with whisk. Toss in cucumber and carrot; set aside.
- In 10-inch straight-sided skillet, heat stock, green onion whites and remaining 3 tablespoons miso paste to boiling over medium-high heat.
- Add salmon to stock mixture. Heat to a simmer; cover and cook 8 to 12 minutes, depending on thickness, until salmon flakes easily with fork. Discard poaching liquid.
- Divide marinated vegetables among 4 plates. Top with salmon. Scatter green onion greens on top.
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- 4 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 1/2 cups julienned English (hothouse) cucumber
- 1 1/2 cups julienned carrot
- 1 carton (32 oz) Progresso™ vegetable stock
- 1 bunch green onions, sliced on the bias, white and green parts separated
- 4 boneless skin-on salmon filets (6 oz each)