Poached Salmon with Tangy Asian Vegetables Recipe

Name: Poached Salmon with Tangy Asian Vegetables
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 tablespoons rice vinegar; 4 tablespoons white miso paste; 1 tablespoon soy sauce; 1 1/2 cups julienned English (hothouse) cucumber; 1 1/2 cups julienned carrot; 1 carton (32 oz) Progresso™ vegetable stock; 1 bunch green onions, sliced on the bias, white and green parts separated; 4 boneless skin-on salmon filets (6 oz each)

Ingredients

1/4 cup olive oil
2 tablespoons rice vinegar
4 tablespoons white miso paste
1 tablespoon soy sauce
1 1/2 cups julienned English (hothouse) cucumber
1 1/2 cups julienned carrot
1 carton (32 oz) Progresso™ vegetable stock
1 bunch green onions, sliced on the bias, white and green parts separated
4 boneless skin-on salmon filets (6 oz each)

PREP TIME 35m	COOK TIME 15m	TOTAL TIME 50m
YIELD 4 servings

Instructions

In large bowl, beat olive oil, vinegar, 1 tablespoon of the miso paste and the soy sauce with whisk.
Toss in cucumber and carrot; set aside.
In 10-inch straight-sided skillet, heat stock, green onion whites and remaining 3 tablespoons miso paste to boiling over medium-high heat.
Add salmon to stock mixture. Heat to a simmer; cover and cook 8 to 12 minutes, depending on thickness, until salmon flakes easily with fork. Discard poaching liquid.
Divide marinated vegetables among 4 plates. Top with salmon. Scatter green onion greens on top.

Dinner