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Miso poached salmon with ginger | Gestational Diabetes Recipes

Creating a GDM-friendly Kitchen

Food for thought

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Seafood

Miso poached salmon w ginger 2

Miso poached salmon with ginger

Servings: 2 people
Carbohydrate Serves: 2 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

For me this soup is pure comfort food. And for that reason I like to take my time and cook it slowly to let the flavours come into their own. I’m also partial to crunchy vegetables, but if you prefer yours on the softer side, just add them earlier on in the soup. And don’t forget to take a few moments to appreciate the aromas. The ginger, toasted sesame and nori are a near perfect trio. Apart from being a fabulous gestational diabetes friendly recipe, because it’s rich in omega 3 fatty acids, this is a healthy dish for everyone. (Main carbohydrate containing ingredients are listed in bold.)

Ingredients

  • 4 tablespoons light miso paste
  • 2 teaspoons ginger, finely grated
  • 2 salmon fillets (approximately 150g/ 5.3 ounces each)
  • 1/2 head broccoli, cut into small florets
  • 1/2 bunch asparagus, cut into 2 cm pieces
  • 6 button mushrooms, sliced thinly
  • 2 shallots, sliced thinly
  • 1 1/3 cup cooked brown rice, or carb equivalent of Doongara Clever rice or Basmati rice
  • 2 teaspoons sesame oil (optional)
  • 2 teaspoons tamari or soy sauce
  • 2 tablespoons sesame seeds, toasted
  • 1 sheet nori (seaweed) paper, cut thinly with scissors (optional)

Cook rice as per packet instructions and set aside.

Combine 4 cups of water, miso paste and ginger in a medium sized saucepan. Add whole salmon filets, cover with lid and poach gently over a low heat for 5 – 8 minutes. Don’t bring to boil.

At this point, add broccoli, asparagus, mushrooms and shallots and continue to cook covered over a low heat for another 4 – 5 minutes until vegetables soften slightly.

Divide rice between 2 bowls. Place salmon on top and ladle over soup and vegetables. Drizzle with sesame oil and tamari and sprinkle with toasted sesame seeds and nori paper.

Variations: Just before serving, add ¼ red capsicum finely chopped for a burst of crunch and colour.

  • ERrrrrr…YES PLEASE! I’ll have one every day thank you. x

  • Erica says:

    wOW! all my favourite things in one little dish…

  • Jessica Bell says:

    This looks delicious. I am always looking for new ways to cook fish because I know how healthy it is …..but I feel like I often revert to chicken or lamb just out habit. Great to have a yummy new winter option! I don’t have GDM but being in my early 30s I am much more conscious of eating well and it’s great having quick but tasty recipes that you can cook at the end of a busy workday. This is a great site!

  • Alice Peel says:

    Hey Lisa – I am cooking this tomorrow night. Just wandering can I replace miso paste with instant miso soup sachets? I’ve got them in my cupboard and hoping they might do the trick…. :)

    • Lisa says:

      Hi Alice, I wouldn’t think so. The dried version has a few other seasonings in it which make it great for soup but here, you really just want the paste which is mostly just soy bean paste.

    • Lisa says:

      Alice, sorry but I was thinking another recipe when I read this. I think that sachet miso would definitely work here. And I’m all for using what you have in the cupboard!

  • Joanne says:

    I was just having a nosey … not intending to have to act on what I found … but this looks so good, I’m gonna make it :) Thanks

  • Jenni says:

    My husband and I made this for dinner on Saturday night. Wow! It was lovely. We’ll be making this again, for sure!

  • ivana says:

    so yummy, never tried fish soup before, really liked this one, thanks :)

  • Kathy says:

    I’m 26 weeks pregnant and was told I might have gestation sky diabetes and was very sad and started to research on recipes and soooo glad I came across this recipe. I love everything about it. Its delicious filling and me and my husband enjoyed it very much.

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