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™ Broth Vegetable
1
bunch green onions, sliced on the bias, white and green parts separated
4
boneless skin-on salmon filets (6 oz each)
Preparation
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 broth, green onion whites and remaining 3 tablespoons miso paste to boiling over medium-high heat.
Add salmon to broth 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.
