Poached Salmon with Tangy...Poached Salmon with Tangy Asian Vegetables

If you have around 50 minutes to spend in the kitchen, Poached Salmon with Tangy Asian Vegetables might be an amazing gluten free, dairy free, and pescatarian recipe to try. This recipe serves 4 and costs $5.18 per serving. One serving contains 437 calories, 37g of protein, and 25g of fat. A mixture of olive oil, cucumber, carton broth vegetable, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a main course. It is brought to you by Betty Crocker. 1 person has tried and liked this recipe. This recipe is typical of Asian cuisine. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Asian Salmon Burgers With Tangy Ginger Lime Sauce, Asian Beef with Vegetables, and One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables.

Ingredients

Cooking Instructions

1. 01

   In large bowl, beat olive oil, vinegar, 1 tablespoon of the miso paste and the soy sauce with whisk. Toss in cucumber and carrot; set aside.

2. 02

   In 10-inch straight-sided skillet, heat broth, green onion whites and remaining 3 tablespoons miso paste to boiling over medium-high heat.

3. 03

   Add salmon to broth mixture.

4. 04

   Heat to a simmer; cover and cook 8 to 12 minutes, depending on thickness, until salmon flakes easily with fork. Discard poaching liquid.

5. 05

   Divide marinated vegetables among 4 plates. Top with salmon. Scatter green onion greens on top.