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Poached salmon with grated shiraae salad

Poached salmon with grated shiraae salad

I was asked to come up with a healthy recipe for the #HealthyTreats challenge by Rennie – I was a little daunted, I won't lie. At the moment my eating habits swing between days of fresh, vibrant salads with loads of green tea ... then a late night trip through the Maccas drive through on a way home from an event! So I took this as a sign to get my butt into gear and embraced the challenge. I love all things Japanese, and thought I could put a twist on my usual grated salad by taking inspiration from the Japanese dish, shiraae. Salmon is a regular feature on our menu, and I wanted to try a different way of cooking it so I poached it in some miso and served it with the shiraae salad, pickles and some rice.

We enjoyed this dish on our 3.5 year wedding anniversary so it felt like a decadent meal, even though it was light and healthy. I love that aspect of Japanese cooking; all the different elements come together to make you feel like you're enjoying an extravagant buffet. (Don't be overwhelmed by the length of the ingredients list!)

Poached salmon with grated shiraae salad

Pickled vegetables, poached salmon, rice and grated shiraee salad
Pickled vegetables, poached salmon, rice and grated shiraee salad

Poached salmon: 2 fillets of salmon Miso

Shiraae salad: 2 carrots, peeled and grated 2 sweet potatoes, cut into chunks and microwaved until tender (about 3-4 minutes) 4 sticks of spring onion, chopped 1 lime, juiced Seaweed sprinkle

Shiraae dressing:  200g silken tofu 1 tbs miso 1 tsp tahini 1 tsp sugar 1 tbs mirin 2 tsp soy sauce/tamari

Pickles: 1/2 cucumber, diced 1/2 white cabbage, diced 1 carrot, grated 250ml rice vinegar 110g caster sugar

Japanese pickles
Japanese pickles
  1. Start with the pickles by adding the rice vinegar and sugar to a saucepan. Heat until the sugar dissolves, then allow to cool. Add the cucumber, cabbage and carrot to the vinegar mix and refrigerate.
  2. Now it's time for the salad. You can either grate the sweet potato or cut it into small chunks – it was hard to grate straight out of the microwave so let it cool first if you're going to grate it! Add all the salad ingredients to a bowl and mix together.
  3. Make the salad dressing by taking the tofu out of the box and lightly pressing it. I do this by placing it on some paper towel on a chopping board, putting more paper towel on top of the tofu and then top with another chopping board. You'll want to add some weight to the board to help press the liquid out of the tofu, which will get soaked up in the paper towel. For this recipe you don't need to worry too much about getting lots of liquid out so just let it press for a couple of minutes. Put the tofu in a bowl and stir in the rest of the dressing ingredients, then mix in with the salad. Give it a wee taste and adjust the seasoning with some soy/tamari if needed.
  4. For the salmon, simply add the salmon to a saucepan with enough water to cover the salmon. Add in some miso to turn the water a nice beefy dark brown – a couple of tablespoons should be enough. Bring the water to a very light simmer and allow to cook for about 8 minutes which will perfectly poach the salmon.
  5. Serve the poached salmon with the grated shiraee salad, pickles and boiled rice.

This post has been supported by Rennie®, but all thoughts are my own.

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