Ingredients
- —150g salmon fillet
- —150g bok choy, roughly chopped (white and green parts)
- —1 small carrot, thinly sliced into ribbons
- —1 clove garlic, finely chopped
- —1 small piece of fresh ginger (1 cm), grated
- —150ml water
- —Salt and pepper to taste
Instructions
Bring 150ml of water to a gentle boil in a pan.
Add the ginger and garlic, and let it steep for 2 minutes.
Place the salmon in the pan, lightly resting on the bottom.
Add the bok choy and carrot ribbons around the salmon.
Let everything gently poach for 8–10 minutes until the salmon is cooked through but still tender and slightly translucent.
Season with pepper and a pinch of salt.
Serve in a deep bowl with a bit of the broth poured over.
Serving Tip
Serve the salmon partially above the broth so the top stays dry and looks beautifully tender. Arrange the vegetables playfully around the edges, letting a few carrot ribbons float in the broth for that signature Japanese delicacy.
Storage Tip
Best enjoyed immediately; broth flavors change quickly.
RECIPE_ID: 3890cc56...
LAST_UPDATE: 2/18/2026