Miso Poached Salmon

Difficulty: Intermediate 
Cooking time: 4 mins  


1.5 litre (6 cups) fish or chicken stock

3 tablespoons mild miso paste

4 x 160g (5.6oz) fillets of Regal salmon, skin on

270g (9.5oz) packet soba noodles

2 bunches Asian greens of your choice. Slice stalks on an angle and set the leaves and flowers aside. I used Choy Sum because I like the yellow flowers.

200g (7oz) mushrooms, I used shitake, brown button and oyster mushrooms

To Serve

4 spring onions, sliced

Handful microgreens (I used mustard cress.) If you can’t get microgreens, you could use some chopped chives, parsley or coriander to garnish

2 tablespoons black or white sesame seeds

1 long red chilli, finely sliced (optional)

A little drizzle of sesame oil to finish


Take a pot or pan large enough to hold the salmon in. Add the stock and the miso. Heat on a medium/high heat until piping hot but not boiling. While that is coming up to heat, put another large pot of water on the boil for the soba noodles, no salt as they are already salty enough.

Turn stock down to medium low heat (no bubbles or movement in the stock) and add your salmon. Set a timer for 5 minutes. It will take roughly 5–7 minutes depending on the thickness of your salmon. To test whether or not it is done, press on the salmon, it should still feel soft but not raw. If you are new to cooking fish, you can take one of the salmon portions out and open the top in the thickest part with the tip of a knife to see if it’s cooked. It should be slightly translucent in the centre but not completely raw, but some people like their salmon cooked all the way through, so cook to your liking. If it’s not cooked, put back in for another minute. NOTE: if your stock doesn’t cover the salmon, you need to ladle the stock over the tops of the fish to make sure it cooks on top, every minute or so.

Cook the soba noodles for 4 minutes. Once cooked, drain noodles and divide them between 4 bowls (I twisted mine with tongs into a little nest) they will get refreshed when the hot stock is added later. Once the salmon is cooked remove from the stock with a fish flip and set aside on a board to rest for a few minutes while you cook your vegetables.

Cook the choy sum stalks for 2 minutes in the stock. Remove with a slotted spoon and divide among the bowls. Add the mushrooms and choy sum leaves next and poach for 1 minute, then add to the bowls. Peel the skin from the salmon and place on top of the noodles and greens. Ladle the hot miso stock over everything. Garnish with the spring onions on top of the salmon then the microgreens or herbs. Sprinkle with the sesame seeds and finish with a few drops of sesame oil.


Extracted with permission from My Garden Kitchen: Easy weekdays and slow food weekends recipes and food photography by Unna Burch, lifestyle photography by Benjamin and Elise. Published by New Holland, RRP $45.00

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