Poached Salmon and Napa Slaw with Citrus-Miso Vinaigrette

The star of this dish is the deliciously delicious dressing that’s simple to make but brightens up whatever you drizzle. Here the dressing is used in two ways. First, it’s tossed with shredded nappa cabbage, carrot and red onion to make a mouth-watering coleslaw, which is served topped with a butter-poached salmon fillet and drizzled with more magic dressing. It’s an elegant dish that keeps well in the fridge for a make-ahead dinner, or in a cooler to take to work for lunch or for a weekend picnic.

Active time: 50 minutes; Total time: 50 minutes, plus at least 4 hours to cool the salmon

Get ahead: Poached salmon must be prepared and refrigerated at least 4 hours in advance. Coleslaw can be seasoned and refrigerated up to 2 hours before serving.

Storage Notes: Poached salmon can be refrigerated for up to 2 days. The dressing can be refrigerated in an airtight container for up to 4 days.


Servings:

4

Size tested: 4 servings

Ingredients
  • For dressing
  • 3 tablespoons fresh lime juice, plus lime wedges for serving

  • 2 tablespoons of fresh orange juice

  • 2 tablespoons of white miso

  • 2 large green onions, white and light green parts coarsely chopped and dark green parts thinly sliced ​​and reserved for garnish

  • 1 tablespoon of honey

  • 1/4 teaspoon fine salt

  • Pinch of ground white pepper

  • 1/4 cup mayonnaise

  • for the coleslaw
  • 4 cups lightly packed thinly sliced ​​napa cabbage (about 1/2 small head)

  • 1 medium carrot, grated on the large holes of a box grater (about 2/3 cup)

  • 1/4 cup thinly sliced ​​red onion (half moons)


directions

Make the salmon: In a deep skillet with a lid, add enough water to fill about three-quarters full and bring to a boil over medium-high heat, adjusting the heat if necessary. Fill a kettle with a few cups of water and bring to a boil to add later, if needed. Squeeze the lemon into the water in the pan, then place the fish skin side down in the pan. Add more boiling water from the kettle, if necessary, to submerge the fish. Return to a gentle boil, then reduce the heat to low, cover and cook, adjusting the heat to maintain a low simmer until the fish reaches an internal temperature of 125 degrees, 5 to 10 minutes, depending on the fillet thickness. Transfer the salmon to a large plate and let rest for 5 minutes. Cover and refrigerate until completely chilled, at least 4 hours. Before serving, turn the fish over and remove the skin and brown flesh underneath.

Prepare the dressing: in a blender, combine the lime juice, orange juice, miso, white and light green parts of the green onions, honey, salt and pepper in a blender and blend until smooth consistency, stopping to scrape the sides of the mixer with a spatula as needed. Transfer the mixture to a bowl and whisk the mayonnaise until combined. You should get about 1/2 cup. (If you have a large blender that requires more volume to work properly, double the dressing recipe.)

Make the coleslaw: In a large bowl, toss the cabbage, carrot, red onion and about half of the citrus miso dressing until combined.

To serve, divide the coleslaw among four serving plates, top each with a piece of salmon, drizzle the fish with the remaining dressing and garnish with the reserved green onion leaves. Serve with a wedge or two of lime.


Origin of the recipe

From cookbook author and licensed nutritionist Ellie Krieger.

Tested by Olga Massov.

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