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Home > Recipes > Baked salmon in an Asian broth

Baked salmon in an Asian broth

Grant Allen

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Baked salmon in an Asian broth

No ratings yet

Ingredients

1 to drizzle Oil
2 fillets Boneless salmon fillets
1 Cane sugar, grated
1 Lime, zest only
1 to taste Freshly ground black pepper
1 splash Fish sauce
1 Water
1 White miso paste
¼ cup Enoki mushrooms
¼ cup Shiitake mushrooms
3 Curry leaves
5 Vietnamese mint leaves

Directions

  1. Brush a baking tray with oil. Cut the salmon into individual-size portions and brush with oil.
  2. Finely grate cane sugar and lime zest over the salmon pieces. Season with ground pepper.
  3. Splash the salmon with Thai fish sauce.
  4. Put into a hot oven and just cook the salmon. It should be warmed through, but rare in the centre.
  5. Before baking the salmon, make a broth with white miso paste, gently warmed with enough water to make a light stock base.
  6. Quickly poach some sliced shiitake and trimmed enoki mushrooms in the stock and add a few fresh curry leaves.
  7. Ladle into serving bowls, place a warm salmon serve into each bowl and toss in a few Vietnamese mint leaves.
  8. Serve with an Asian spoon and an entree fork.

Tip:

For this particular dinner I made a stock from crayfish bodies (a two-hour process) and enhanced it with the white miso. This is fine if you have some cray bodies and the time, but that is another recipe, and the simple miso broth works well.

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http://www.bite.co.nz/recipe/8184/Baked-salmon-in-an-Asian-broth/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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