MISO, COCONUT, AND SALMON BROTH
This is a mix of all of my favourite things. Squash noodles, chunky salmon pieces, coconut and miso; the perfect end to any day. Light enough for summer months and comforting enough for winter. This dish is dangerously nourishing, you’ll want to go back for more, and more. We encourage buying organic fish, so try if you can – the quality is always so much better.
- 1 small butternut squash – spiralised
- 2 organic salmon fillets
- 2 tablespoons coconut oil
- ½ tin coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 inch ginger, finely sliced
- 1 tablespoon tamari
- 1 tablespoon tahini
- 250ml bone broth
- Generous handful of edamame
- 2 tablespoons of dark miso paste
- 2 teaspoons dried wakame, broken into pieces and added as garnish
1) Place the onion, ginger and garlic with one tablespoon of coconut oil in a pan and allow to steam. Add a little water and a lid to get the onions really soft and fragrant.
2) Whilst this is cooking, peel the butternut squash and spiralise or make ribbons with a peeler.
3) In another pan, gently heat the other tablespoon of coconut oil and once hot, place the salmon fillets in to cook. The trick is to get a really hot pan and place skin on first, then turn the heat down slightly to cook through. Once the salmon looks cooked through halfway, turn it over. Once cooked, set to one side.
4) Boil the kettle and mix the miso with boiling water. Add to the pan of ginger, onion and garlic and add the squash noodles, tamari, tahini and coconut milk, plus some seasoning – Himalayan salt preferably. Allow to sit on a medium heat until the squash softens.
5) Flake the salmon into chunks and place into the broth. Add a little more salt and or pepper if needed and serve with the wakame flaked on the top.
The humble squash in its finest form.
The ROOTED crew.