Poached salmon is a wonderful option if you are looking for something lighter, and what's better, is that it's ready in just 25min. The salmon in this recipe is poached in miso and fish sauce, along with pak choi, mushrooms and spinach.
We've served ours with rice, but you can serve with noodles too. If you like things a little spicier, then use 2 chillies, instead of 1.
Put the rice into a small pan with 400ml (14fl oz) boiling water. Cover, bring to boil, then turn heat low. Cook according to packet instructions.
Step 2
Heat oil in a large shallow pan or wok, add chilli, ginger and garlic and cook for 1-2min. Add miso paste and fish sauce; pour over 500ml (17fl oz) hot water.
Step 3
Add salmon and mushrooms, cover; simmer for 7-8min until fish is just cooked. Steam pak choi and spinach over boiling water for 4-5min. Serve rice, veg and salmon, drizzled with sauce, with lime wedges.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
