Ginger Seared Salmon in Miso Broth with Jalapeno-Scallion Relish and Zucchi
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1 tablespoon extra virgin olive oil
- for the soup:
- for the salmon:
- 1 teaspoon crushed ginger
- 1 tablespoon miso paste
- 2 3 oz pieces of salmon skinless
- 1-1.5 cups water
- 1-1.5 cups low sodium vegetable broth
- 1 medium/large zucchinis blade c noodles trimmed
- for the relish:
- 1 tablespoon finely minced jalapeno (seeds removed)
- 3 tablespoons diced scallions
- Carbohydrate 4.61906250027307 g
- Cholesterol 0 mg
- Fat 3.73499375000227 g
- Fiber 1.03825000713945 g
- Protein 1.90006250001362 g
- Saturated Fat 0.536563000000259 g
- Serving Size 1 1 Serving (60g)
- Sodium 263.695750000065 mg
- Sugar 3.58081249313362 g
- Trans Fat 0.158487375001005 g
- Calories 55 calories
Place the jalapeno, scallions and lime juice in a bowl and set aside in the refrigerator.Season both sides of the salmon pieces with salt and pepper. Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the crushed ginger, stir and add in the salmon. Cook for 3 minutes, flip over, and cook another 5 minutes or until salmon flakes easily with a fork.While the salmon is cooking, place a medium saucepan over high heat, add in the vegetable stock and water, and bring to a boil. Once the soup is boiling, ladle out about 1/3 cup of the soup into a bowl. In that bowl, add the miso paste and whisk until it dissolves. Pour this miso broth back into the saucepan and lower the heat to a high simmer. Add the soy sauce, zucchini noodles and pepper to the soup. Let cook for 2-3 minutes or until zucchini noodles soften to al dente or your preference.Ladle the soup into two bowls, add the seared salmon and top with jalapeno-green onion relish.
