Ginger and Miso Poached Salmon

Ginger and Miso Poached Salmon with Mushroom Stock

Shiitake and salmon fillet are a match made in heaven. According to The Flavour Thesaurus, it’s something about that ‘forest floor mustiness’ of the ‘shrooms that brings out the earthy flavours of oily fish. All we know is that this tastes great. Throw in some miso, garlic and ginger, and you’ve got a fairly spectacular dinner on your hands. Substitute zucchini noodles in for a grain free version and a boost of greens.


2 people


  • 1 tablespoon of sesame oil
  • 1 clove of garlic, peeled and chopped
  • 1 small bok choy, sliced lengthways
  • 2 tbs of miso paste
  • 2 fillets of wild caught salmon
  • 100g of shiitake mushrooms
  • a dash of tamari
  • 100g of dried noodles (Udon, Soba or whatever floats your boat)
  • 500ml of The Stock Merchant Mushroom Stock


  1. Heat the sesame oil in a medium saucepan. Saute the garlic, ginger and miso paste. Add the stock and tamari and bring to the boil. Turn the heat down and add the salmon. Poach for 8 minutes or until cooked through.
  2. Remove from the broth and bring back to the boil. Add the noodles and shiitake mushrooms and cook until tender. Stir in the bok choy to wilt.
  3. Divide between bowls and top with the salmon. Garnish with whichever herbs take your fancy.

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