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Grilled Salmon in Miso Broth

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Adapted from Salt Water Daughters

 2 salmon filets
 ¼ cup flour
 2 oranges, juiced
 ¼ tsp ginger
 ½ clove garlic, minced
 2 tbsp white miso
 1 sweet potato, chopped into large pieces
 2 large russet potatoes, chopped into large pieces
 200 g turnip greens, boiled in salted water
 1 tbsp butter
 ½ orange, zested
 salt and pepper, to taste

Make the mash by bringing a pot of water to boil on the stove and adding to it the chopped potatoes, cook until the potatoes can be easily pierced with a fork.


Remove from heat, drain, add some butter, orange, and mash until desired consistency.


In a small pot make the sauce by combining orange juice, garlic, ginger, vinegar, miso and 1 tbsp butter together until warmed completely through - do not boil.


Heat a large frying pan over medium high heat with enough oil to coat the bottom of the pan liberally salt and pepper the salmon then starting skin side on the pan cook on each side for 3-4 minutes.

Nutrition Facts

Servings 2