Hey there! If you can’t tell, I’ve been on a roll with my blog posts lately! This will be my third this week. It’s probably because I’ve been on a “health kick” so I need something to distract me from the fact that I love carbs. Finding new and healthy recipes that spruce things up really keep things interesting and sustainable for me. It helps when I find a good cookbook with lots of things to experiment with. This recipe for Japanese Braised Salmon is yet again from my Essentials of Slow Cooking cookbook from Williams Sonoma, because I can’t get over how many awesome recipes were sitting on my shelf without me knowing it! And sure enough it turned out delicious just like the other recipes I’ve tried.
This recipe is flavorful, easy, and low carb. It’s perfect for a healthy dinner for two and to pack up a little lunch for the next day. Because the flavors are so complex it was very satisfying and I did not feel hungry right afterwards like I thought I would. The braising keeps everything nice and moist and totally satisfying.
Another good thing about this meal is that it keeps salmon interesting! I love salmon and I don’t think I could ever get sick of it, but I definitely find myself racking my brain for new ways to keep salmon interesting so I don’t feel like I’m eating the same thing every day. This was a nice change.
I would totally recommend serving it with nice crisp, peppery arugula, as the recipe suggests. If you wanted you could also serve it with some white rice to soak up the sauce.
Japanese Braised Salmon* (serves 4)
- 4 skinless salmon filets
- 2 Tbsp canola oil
- 1/2 cup vegetable broth
- 1/3 cup mirin
- 1/4 cup sake (I did not have sake so I used half mirin and had rice vinegar)
- 2 Tbsp white miso
- 2 Tbsp soy sauce
- 1 Tbsp finely chopped fresh ginger
- 2 green onions, white and green parts sliced
- 1 Tbsp rice wine vinegar
- Fresh cilantro for garnish
In a small bowl mix together the oil, vegetable broth, mirin, sake, miso paste, and soy sauce. Heat a large saucepan over low heat and add the liquid. Stir in the ginger and green onions and bring to a simmer. Add in the salmon filets and coat completely with the sauce. Cover the pan with a lid and simmer for about 12-15 minutes until the fish is opaque. Remove the fish from the sauce and keep warm on a second plate. From the sauce remove about 4 Tbsp and toss this with the arugula you will want to serve as the dressing. Bring the remaining sauce to a simmer and reduce until about 3/4 cup remains. Add in the rice vinegar and still. Plate the salmon with arugula and spoon the thickened sauce on top, and garnish with chopped cilantro. Serve with a side of rice.