Asian Poached Salmon with Miso Butter and Yuzu by Judy Joo

I love poaching fish, as it gives it such a lovely delicate texture keeping the fish deliciously moist. In this recipe, I am using some traditional Asian aromatics to infuse into the fish and give it gorgeous subtle flavors. The miso butter kissed with fragrant yuzu juice finishes the dish elegantly with a welcomed hit of umami.

Asian Poached Salmon with Miso Butter and Yuzu

What you need - serves 4:

4 salmon fillets, 140g each, skin off
75mL dry sake
40g ginger, roughly chopped, washed, skin on
2 leeks, trimmed
4 dried shiitake mushrooms
1 two-inch piece of kombu seaweed
2 dried anchovies
1 Tbsp dried bonito flakes
60g unsalted butter
50g white miso
Yuzu juice to taste (or use freshly squeezed lemon juice mixed with tangerine juice)

Step 1: Fill up your saucepan

Use a deep saucepan. Tip in the sake and place in the ginger, leeks, mushrooms and seaweed. Arrange the salmon fillets on top.

Step 2: Bring to a simmer

Use your HotSpot faucet and fill the pan with boiling water just enough to come up about 2/3^rd up the salmon pieces. Place over medium low heat and simmer for about 3- 4 minutes depending on desired doneness and thickness of your salmon pieces. Carefully turn the salmon pieces over and cook for a few more minute to finish, keeping the water at a low simmer the entire time.

Step 3: Bring to taste

Remove the fish and place in a warm area. Turn up the heat and reduce the liquid by half. Whisk in the butter and miso paste. Add yuzu juice to taste, and drizzle on top of the fish.

Step 4: Serve it!
Serve with your choice of greens or rice.

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