Want to use your slow cooker for more than stews and roasts? Make these miso-poached salmon fillets in your favorite appliance.
For the Poached Salmon:
- 4 cups vegetable stock, fish stock, or dashi
- 1/4 cup white miso
- 3-inch knob ginger, peeled and sliced
- 4 cloves garlic, peeled and crushed
- 4 scallions, white and green parts, halved crosswise
- 4 6-ounce skinless salmon fillets
- 1 tablespoon toasted sesame seeds
- 1 scallion, green tops thinly sliced
- Cooked soba noodles or rice
- Whisk together the stock and miso in the slow cooker insert until completely incorporated.
- Add the ginger, garlic, and scallions. Whisk to combine.
- Cover and cook on high heat for 1 1/2 hours. Remove the lid and whisk to reincorporate the ingredients.
- Submerge the salmon fillets in the hot broth in a single layer. Cover and cook on low heat until the flesh is firm and opaque, and flakes easily with a fork, about 30-40 minutes.
- Transfer each piece of salmon to a separate bowl. Strain the broth to remove the aromatics, and ladle about 1 cup of the broth into each bowl. Garnish with sesame seeds and sliced scallion tops, and serve immediately with soba noodles or rice.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Fish
- Method: Slow Cooker
- Cuisine: Seafood
Keywords: salmon, poached, miso, slow cooker