Japanese salmon pot
Photo by Tam West
|150 g||Baby spinach|
|4 pieces||Boneless salmon fillets, fresh|
|2 Tbsp||White miso paste|
|½||Daikon, peeled and cut into fine shreds or chunks|
|250 g||Shiitake mushrooms, or other mushrooms, thinly sliced|
|3||Spring onions, trimmed and sliced|
|4 cups||Dashi stock, hot|
|2 Tbsp||Salmon roe, optional|
|1 serving||Ponzu, for dripping over|
|4 servings||Steamed rice|
- Heat the oven to 150C.
- Place the spinach in the base of an ovenproof dish. Rub the salmon with the miso. Arrange the salmon, daikon, mushrooms and spring onion in the dish.
- Pour over the hot stock, cover and place in the oven for 15 minutes until the salmon is just cooked. Try not to overcook the salmon, remember it keeps cooking in the hot liquid once removed from the oven.
- Remove from the oven and serve in small bowls with dollops of salmon roe, if using.
- Have a small dish of ponzu sauce for dripping over and serve with a bowl of steamed rice to complete the meal.