Miso Poached Salmon with Greens

This is a soup for the soul, a nourishing, immune boosting broth within which the salmon is poached. Miso is a probiotic and along with the ginger, garlic and greens supports healthy gut function.

serves 2

Ingredients:

2.5 cups of water or homemade chicken stock

Stalks from 1 large bunch of coriander, chopped

1  green chillie, finely chopped

1 garlic clove, finely grated

1 inch chunk of ginger, finely grated

2 large portions of greens (at least 2 large handfuls of any cabbage/kale/bok choi along with another handful of spinach)

Soup paste:

3 garlic cloves, pureed

1.5 inch chunk of ginger, finely chopped/pureed

3 tsp miso paste

2 tbsp raw honey or maple syrup (rice malt syrup if you prefer)

2 tsp tamari sauce (glutenfree soysauce)

Juice of 1/2 lime

1 tsp toasted sesame oil

To serve:

1 handful of coriander leaves, chopped

1 red chillie, finely chopped

2 portions of brown basmati rice or noodles of choice (brown rice noodles, 100% buckwheat noodles or courgette noodles are good glutenfree options).

Method:

If you are having rice put that on to cook first as the rest of the meal doesn’t take long to make. If you are having noodles, put the pan of water on to heat now.

Put the water or stock in a pan, chop the stalks off the coriander bunch, finely chop and add to the pan along with the garlic, ginger and green chillie, bring to a boil, then simmer covered for ten minutes. Meanwhile in a separate pan, steam your choice of greens.

If you are having noodles, put them on to cook now.

Put the salmon fillets into the first pan of water, coriander etc, and simmer until its cooked through turning the fish over if the broth doesn’t cover the fish. It should take around 15 mins depending on the thickness of the fillets. While its cooking, prepare the soup paste by putting all the ingredients into a cup and mixing together.

When the greens are just cooked, put them into a bowl and stir through 1-2 tsp of the paste.

Take the cooked salmon out and turn off the heat under the soup, then stir through the remainder of the paste (should be around 3 tbsp). Taste and add more lime or tamari if it needs it. Serve the salmon on rice or noodles (or neither!) and ladle the soup into the bowl with the greens piled on top. Add chopped coriander leaves and the remaining chopped chillie for decoration and an added zing!

DAIRYFREE / GLUTENFREE