The Atlanta Journal-Constitution
POACHED SALMON AND NAPA SLAW WITH CITRUS-MISO DRESSING
Make Ahead: The poached salmon needs to be made and chilled at least 4 hours in advance. The slaw can be dressed and refrigerated up to 2 hours before serving.
Storage Notes: The poached salmon can be refrigerated for up to 2 days. The dressing can be refrigerated in an airtight container for up to 4 days.
FOR THE SALMON
1 lemon, halved
Four (6-ounce) center-cut salmon filets
FOR THE DRESSING
3 tablespoons fresh lime juice, plus lime
wedges for serving
2 tablespoons fresh orange juice 2 tablespoons white miso
2 large scallions, white and light green parts coarsely chopped, and dark green parts thinly sliced and reserved for garnish 1 tablespoon honey
¼ teaspoon fine salt
Pinch ground white pepper
¼ cup mayonnaise
FOR THE SLAW
4 cups lightly packed thinly sliced napa
cabbage (about ½ small head) 1 medium carrot, grated on the large holes
of a box grater (about ⅔ cup)
¼ cup thinly sliced red onion (half-moons)
Make the salmon: In a deep skillet with a lid, add enough water to fill about threequarters of the way and bring it to a low boil over medium-high heat, adjusting the heat as necessary. Fill a kettle with a couple of cups of water and bring to a boil to add later, if needed. Squeeze the lemon into the water in the skillet, then place the fish skin-side down in the pan. Add more boiling water from the kettle, if needed, to submerge the fish. Return to a gentle boil, then reduce the heat to low, cover, and cook, adjusting the heat to maintain a low simmer until the fish reaches an internal temperature of 125 degrees, 5 to 10 minutes, depending on the thickness of fillets. Transfer the salmon to a large plate and let rest for 5 minutes. Cover and refrigerate until completely chilled, at least 4 hours. Before serving, flip the fish over and remove the skin and any brown flesh underneath it.
Make the dressing: In a blender, combine the lime juice, orange juice, miso, the white and light green parts of the scallions, the honey, salt and pepper into a blender and blend until smooth, stopping to scrape down the sides of the blender with a spatula as needed. Transfer the mixture to a bowl and whisk in the mayonnaise until combined. You should get about ½ cup. (If you have a large blender that requires more volume to work properly, double the dressing recipe.)
Make the slaw: In a large bowl, toss together the cabbage, carrot, red onion and about half of the citrus miso dressing until combined.
To serve, divide the slaw among four serving plates, top each with a piece of salmon, drizzle the fish with the remaining dressing and garnish with the reserved scallion greens. Serve with a wedge or two of lime. Makes 4 servings.
Nutrition: Per serving (about 3/4 cup slaw, 1 piece salmon and 1 tablespoon dressing on top): Calories: 416; Total Fat: 21 g; Saturated Fat: 3 g; Cholesterol: 109 mg; Sodium: 581 mg; Carbohydrates: 17 g; Dietary Fiber: 4 g; Sugar: 11 g; Protein: 36 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.