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• Miso and ginger poached salmon with warm soba noodles

I enjoy poaching salmon because it keeps its flesh ever so delicate and moist as well as being healthy. And the best part is to be able to play with poaching liquid with different ingredients. This recipe has a classic Asian flavor combination of miso and ginger. No matter what you have in the liquid, the key is not to poach your fish in a boiling hot water. Let’s face it, there is nothing worse than tough and overcooked fish (well, besides overcooked chicken)… Anyway, I promise this is not going to be one of those badly cooked fish dishes. I believe when you have a beautiful ingredient like this you really should make an effort to do it justice.

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