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Salmon in Miso Broth

By Jack Horner

Serves 2, as a main course


2 salmon filets
3 spring onions cut into thin slices
1 carrot cut into thin slices
handful of mushrooms (enoki or shiitake) chopped roughly
1 cm dinger chopped
1 red chilli chopped
splash of fish sauce
splash of soy sauce
miso paste
1 litre of fish stock
small florets of broccoli or mange tout


Use a Slow Cooker, Crockpot or Heavy Bottom Saucepan
Wash and pat dry the salmon and put in the bottom of the pot
Add the carrots, chilli, ginger and mushrooms
Add the fish sauce, miso and soy to the fish stock and pour over the salmon
Simmer for 90 minutes or until the fish is cooked
Remove the fish and take the skin off, then flake into big chunks and return to the pot
Throw a few mange tout or broccoli in at the end of the cooking time for 5 minutes



It's is an eattodefeat optimised recipe based on a couple of recipes I do in a slow cooker. You could add extra tofu or other green vegetables such as book choi too, soy bean sprouts could also work for a super cancer killing pot!

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