Seared salmon with miso potato broth

Japanese and English flavours combine to make an attractively healthy summer dinner
By Paul Merrett
Seared salmon with miso potato broth
  • Rating:
  • Serves: 1
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 175 g fillet salmon, skin-on

For the potatoes

  • 3-4 ratte potatoes, peeled
  • oil, for frying
  • 1 tsp yellow miso paste
  • small handful coriander leaves, finely shredded

For the wasabi pea purée

  • handfuls frozen peas
  • ½ tsp ready-made paste wasabi

For the broth

  • 250 ml chicken stock
  • 1 tsp yellow miso paste
  • 2 cm piece fresh root ginger, peeled and finely diced
  • 1 tomato, peeled and diced into 2cm squares
  • 1 handfuls shimeji mushrooms


1. For the potatoes: cook the potatoes in a pan of boiling salted water for 20 minutes, or until tender, then drain.

2. For the wasabi pea puree: Place the peas in a small saucepan with just enough water to cover and simmer for 3-4 minutes, or until just cooked. Drain the peas, refresh in cold water then drain again. Blend the cold peas in a liquidiser and add wasabi to taste.

3. Heat a little oil in a frying pan and fry the cooked potatoes over a medium heat. Mix the miso paste with a few drops of water to loosen it slightly, then add to the potatoes, stir until coated and continue to fry until the potatoes caramelise and develop a crunchy miso crust. Keep warm.

4. For the broth: heat the chicken stock in a small pan until simmering, then whisk in the miso paste. Add the ginger and infuse briefly over a medium heat.

5. Heat a little oil in a frying pan and sear the salmon over a high heat on all sides, for 6 minutes, or until the flesh is just cooked through and the skin is crisp and golden.

6. When ready to serve add the tomato and mushrooms to the broth and simmer for a final minute. Fold the coriander through the potatoes.

7. Place the potatoes in a bowl, spoon over the broth, lay the salmon on top and finish with a spoonful of the pureé.

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