Miso and Ginger Dashi Poached Salmon
4 – 8 ounce salmon fillets
1/3 cup white, yellow or red miso paste depending upon taste
4 to 5 cups simple traditional dashi, or enough to cover the fish
1 inch fresh ginger, peeled and diced
3 garlic cloves, crushed
1 bunch enoki mushrooms
Simple Traditional Dashi
One 3 x 6 inch piece of kombu
8 cups of water
2 handfuls of katsuobushi
Rinse the kombu. Combine it with water in a saucepan. Bring water to a simmer. Turn off stove. Steep for 10 minutes. Remove the pan from heat. Add the katsuobushi.. Cover and let steep for 7 minutes. Strain the dashi through cheesecloth.
Add and mix 2 cups of dashi and all ingredients for the poaching liquid in a pot. Bring it to a boil and turn the heat down to medium. Simmer the liquid for 5 minutes and turn the heat down to low. Place the salmon skin-side down. Add a little more dashi if the fish is not completely covered and enoki mushrooms. Cook on low heat and poach the salmon approximately 8 to 12 minutes depending on thickness or until salmon reaches an internal temperature of 145 degrees.
Plate the salmon in a wide bowl with a little bit of the poaching liquid and enoki mushrooms. Garnish with chopped spring onions or chives and toasted sesame seeds if desired.