Sesame Crusted Salmon in Miso Broth
Rated 5.0 stars by 1 users
Category
Main
Cuisine
Asian
Servings
4 - 6
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
-
4 Sealand sushi grade salmon portions
-
pinch Kosher salt
-
¼ cup sesame seeds
-
2 tbsp vegetable oil
-
1 cup shiitake mushrooms, stems cut off
-
1 tbsp garlic, minced
-
2 tbsp fresh ginger, minced
-
1 tsp Sriracha
-
1 tbsp soy sauce
-
1 900 ml beef or vegetable flavoured Pho
-
2 lemongrass stalks
-
1 tbsp miso
-
1 package udon noodles, sub rice vermicelli for gluten free
-
4 bok choy, quartered
-
½ cup snow peas
-
1 red pepper, julienned
-
wasabi paste
-
pickled ginger
-
chopped cilantro
Garnish
Directions
Preheat oven to 350℉.
Put sesame seeds on a large plate; season the salmon with sea salt and pepper. Face down, coat the salmon in sesame seeds. Set aside.
Heat 1 tbsp of the vegetable oil In a frying pan on medium-high heat; add mushrooms, garlic, 1 tbsp of ginger and Sriracha. Cook for 15-20 minutes or until mushrooms are tender. Add soy sauce to deglaze the pan. Set aside.
In a large pot on the stove at medium-high; add beef pho, lemongrass, 1 tbsp of ginger and miso. Bring to a boil; turn heat to low and let simmer; mixing occasionally.
Over high heat with an oven-proof frying pan heat 1 tbsp vegetable oil; sear salmon, sesame side down, for 2-3 minutes.
Transfer to the oven, bake for 5-7 minutes or until desired doneness.
Discard the lemongrass from the broth.
Add udon noodles to the broth; add cooked mushrooms, bok choy, snow peas and peppers cook for 3-4 minutes.
