Oily fish can be an important part of a healthy diet and of all the different types of fish, salmon has received the most praise for being a nutritional marvel. As the body can’t make omega-3 fatty acids, the best way to obtain them is through the food we eat. Find out how to make a tasty miso poached salmon dish with wild rice and no added fat.
- Root ginger
- 1 clove of garlic
- Baby carrots or 1 carrot sliced
- Baby Leeks
- Bay leaves
- Miso paste
- American long grain rice
- Wild rice
- 2 salmon fillets, skin on
- Take off the coriander stalks, slice the ginger into big chunks, crush one clove of garlic, chop the mushrooms and add Bay leaves and some peppercorns.
- Chop the baby leeks into four and quarter the fennel root after taking off the top and the bottom.
- Roughly chop the celery, chop the carrot or add the baby carrots and quarter the tomatoes.
- Add all these ingredients to a large pan.
- Add some Miso paste and 1 1/2 litres of water.
- Bring the pan to the boil and then let it simmer for 20 minutes so that the veggies begin to soften.
- Add seven ladles of the stock from the pan into another pan, put it through a sieve and use this stock to cook the rice.
- Cook the rice for about 12 minutes or until cooked to your liking.
- Add the salmon to the stock and vegetables, the pan doesn’t need to back on the heat as the residual heat in the pan will allow the salmon
to poach in the time it takes to cook the rice.
- Meantime chop up the fresh coriander leaves, dice some spring onions.
- When the rice has absorbed the stock, serve the rice with the poached salmon and vegetables.
- Top with the spring onions and fresh coriander.