Miso Salmon with Green Tea Broth

Miso Glazed Salmon with Green Tea-Ginger Broth // @HealthyDelish

I posted a coffee recipe yesterday, but today is all about tea! For this month’s Recipe Redux, we were challenged to make a healthy recipe inspired by tea.

I had a few ideas for this, including a cardamom-tea ice cream that I definitely want to try soon, but I kept coming back to the idea of using the tea as broth. It’s not the first time I’ve done a tea broth, but it’s something I really love and I haven’t done it in a while. (Be sure to check out my udon noodles in earl grey broth and mahi mahi with sauteed cherries in oolong broth.)

Lemongrass Green Tea

I based this recipe off the oolong broth, but opted to use a citrusy lemongrass green tea that I found in the back of my cabinet. I added some ginger to compliment the lemongrass and used just a touch 0f sugar to balance out the vinegar.

On it’s own, the broth isn’t anything that special, but when paired with the salty miso-glazed salmon it’s AMAZING.  I was feeling a little under the weather the night I made it, and I discovered that it’s the ultimate comfort food. The flavors are perfect together and the balance of sweet, sour, salty, and rich flavors is spot-on.

It’s also really fast and easy to make – the beauty of broiling salmon is that it’s on the table in the time it takes to boil your rice.

Miso Glazed Salmon with Green Tea-Ginger Broth // @HealthyDelish

Miso Glazed Salmon in Green Tea-Ginger Broth

Miso Glazed Salmon in Green Tea-Ginger Broth

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup basmati rice
  • 2 cups water
  • 4 bags lemongrass green tea (or regular green tea, if preferred)
  • 1 cup rice vinegar
  • 1/2 cup sake
  • 1 tablespoon sugar
  • 1 inch-long piece of fresh ginger, peeled and cut into coins
  • 4 skin-on salmon filets
  • 1/4 cup white miso paste
  • 2 tablespoons sake
  • 6 scallions, sliced
  • 2 tablespoons toasted sesame seeds

Instructions

  1. Prepare the rice according to the package directions; keep warm.
  2. Heat your broiler.
  3. Bring the water to a boil. Remove from heat and add the tea bags. Let steep. In a small saucepan, combine the rice vinegar, 1/2 cup sake, sugar, and ginger. Bring to a boil and let reduce by half. Stir in the brewed tea. Discard the tea bags and ginger.
  4. Place the salmon filets skin-side down on a broiling pan. Broil 2 minutes. Meanwhile, mix together the miso paste and remaining sake to form a thick sauce. Spread the sauce over the salmon and broil another 3 minutes, or until the edges begin to brown. Lift the salmon from the pan, leaving the skin behind.
  5. Stir the scallions and sesame seeds into the rice.
  6. To serve, spoon a mound of rice into the center of four bowls. Ladle the broth around the rice. Top with salmon.

Notes

Adapted from Fine Cooking

Nutrition Information

Amount Per Serving Calories 415Total Fat 5gFiber 2.5gProtein 22.5g

Love this Recipe?

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By on May 21st, 2014

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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28 thoughts on “Miso Salmon with Green Tea Broth”

    • yeah, it’s definitely super easy to make. it’s perfect for those nights where you want to eat well but really don’t feel like cooking!

      Reply
  1. Well this recipe is right up my alley—no right up my main street as you can probably guess. I did look at the mahi mahi—which I love that fish—-and the udon noodle recipe. I pinned those and this one. Very innovative and tasty. The mahi mahi with cherries was gorgeous looking too. Good photo.

    Reply
    • thanks so much! the cherries in the mahi mahi dish are amazing – they totally make it. something about cherries with sesame oil… I dream about them sometimes. 😉

      Reply
  2. I can’t pin this fast enough! Love the idea of a tea broth – I wish I still lived with my housemate who wasn’t big on Italian or Mexican food (not sure how that is possible 🙂 but loved simple Asian dishes like this one.

    Reply
    • I can take or leave Italian, but Mexican food is like air to me. I cannot survive without it!

      Reply
  3. This is comfort food to me as well! That broth sounds fantastic! And It was so nice meeting you at BlogHer!!

    Reply

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