Ginger Seared Salmon in Miso Broth with Jalapeno-Scallion Relish and Zucchini Noodles
- For the salmon:
- 1 tablespoon extra virgin olive oil
- 1 teaspoon crushed ginger
- 2 3 oz pieces of salmon skinless
- For the soup:
- 1-1.5 cups water
- 1-1.5 cups low sodium vegetable broth
- 1 tablespoon miso paste
- 1 teaspoon soy sauce
- 1 medium/large zucchinis Blade C, noodles trimmed
- For the relish:
- 1 tablespoon finely minced jalapeno seeds removed
- 3 tablespoons diced scallions
- 1 tablespoon lime juice
Place the jalapeno, scallions and lime juice in a bowl and set aside in the refrigerator.
Season both sides of the salmon pieces with salt and pepper. Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the crushed ginger, stir and add in the salmon. Cook for 3 minutes, flip over, and cook another 5 minutes or until salmon flakes easily with a fork.
While the salmon is cooking, place a medium saucepan over high heat, add in the vegetable stock and water, and bring to a boil. Once the soup is boiling, ladle out about 1/3 cup of the soup into a bowl. In that bowl, add the miso paste and whisk until it dissolves. Pour this miso broth back into the saucepan and lower the heat to a high simmer. Add the soy sauce, zucchini noodles and pepper to the soup. Let cook for 2-3 minutes or until zucchini noodles soften to al dente or your preference.
Ladle the soup into two bowls, add the seared salmon and top with jalapeno-green onion relish.