Miso Poached Salmon

From Gordon Ramsay's series on Amazon Prime, Gordon Ramsay's Ultimate Cookery Course, episode 1.  I tried to make it more teenager-friendly by serving over rice instead of mushrooms, but I think next time I'll just serve it with another appetizer type dish.  I also can't find the kind of chillies used in Ramsay's series, so instead I used a red bell pepper and scotch bonnet sauce.

• 3 tbs soybean puree or miso paste
• pan full fish stock (or other)
• kaffir lime leaf
• chillies, chopped
• ginger, sliced

• salmon, skin on
• broccoli, separated into small florets
• bok choy, stems and leafs sliced separately
• enoki mushrooms
• sesame oil

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1. Put paste in hot pan and whisk in stock until a light broth consistency 
2. Bring to a boil and add kaffir leaf, chillies, and ginger
3. Slide salmon into broth, skin side down
4. Bring to boil and reduce heat
5. Simmer while spooning broth over top of salmon
6. Remove salmon when springy and firm - coat with broth to prevent drying out
7. Add broccoli and bok choy stims to broth
8. After 1 minute add bok choy leafs
9. Add enoki mushrooms to broth
10. Remove skin from salmon and flake (I didn't do this because I love salmon skin)
11. Prepare bowls by rubbing in sesame oil
12. Serve salmon over uncooked mushrooms, topped with vegetables and a ladle of broth