Prep: 20 min
Cook: 25 min
Total: 45 min
- 4 3-ounce salmon fillets, skinned
- 2 tablespoons miso paste
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon organic canola oil
- 2 cloves garlic, minced
- 1 1/2 teaspoons minced peeled fresh ginger
- 2 tablespoons shao-hsing cooking wine or dry sherry (optional)
- 3 cups vegetable broth
- 2 cups 1/4" slices bok choy (halve wide stems lengthwise and slice crosswise)
- 1 cup sugar snap peas
- 1 cup 1" pieces asparagus
- 2 carrots, cut into matchsticks
- 1/2 cup diagonally sliced scallions
1. Place the salmon in a pie plate. Mix 1 tablespoon of the miso paste and the soy sauce in a cup and spread over the top of the salmon. Set aside.
2. Preheat the broiler. Line a broiler pan with foil. Coat the broiler-pan rack with cooking spray.
3. Place the oil, garlic, and ginger in a heavy large saucepan and cook over medium heat, stirring, for 1 to 2 minutes, or until fragrant.
4. Add the shao-hsing or sherry (if using) and vegetable broth, increase the heat, cover, and bring to a boil. Reduce the heat to medium. Add the bok choy, peas, asparagus, and carrots. Cover and cook for 5 to 6 minutes, or until crisp-tender. Add the scallions and remove from the heat. Stir in the remaining 1 tablespoon miso and cover to keep warm.
5. After adding the vegetables to the broth, begin to cook the salmon. Broil the salmon 5" from the heat source for 8 to 10 minutes, or until browned and just opaque in the thickest part.
6. Transfer the salmon to soup bowls, ladle the soup on top, and serve immediately.
Shao-hsing cooking wine is found in any Asian grocery and many large supermarkets. It's also inexpensive.
Nutritional Facts per serving
Calories 259.8 cal
Fat 13.2 g
Saturated fat 2.2 g
Cholesterol 50.2 mg
Sodium 2803.1 mg
Carbohydrates 13 g
Total sugars 5 g
Dietary fiber 2.9 g
Protein 21.7 g
Healthy Recipe Courtesy of Rodale Recipe Finder
Photo: Mitch Mandel