Grilled Salmon with The Art of Whole Food Chicken Miso bone broth (serves 2)
- 1 pouch of The Art of Whole Food Chicken Miso bone broth
- 1 tbsp butter/ghee/coconut oil/olive oil, for frying
- 2 120g salmon fillets
- 1 tbsp tamari
- 150g soba (buckwheat) noodles, prepared according to packet instructions
- 1 cup of baby spinach, washed
- 2 tbsp black/white sesame seeds
- sesame oil, for garnish
- 1 tsp finely diced red chili (optional)
- 1 tsp julienned ginger (optional)
- 1 small handful of shallots, finely sliced (optional)
- In a large bowl, marinate salmon in tamari. Set aside for 10 minutes.
- On a medium-low heat, gently warm up The Art of Whole Food’s Chicken Miso bone broth. Once warm, take off the heat and set aside.
- Meanwhile, heat desired oil/butter/ghee on a medium-high heat. Cook the salmon skin-side down until crispy then turn. This should be approximately 3 minutes each side.
- In another pan, place the sesame seeds on a medium heat. Toss them in the pan until they become aromatic, then remove. You don’t want them to burn.
- Divide the soba noodles into two shallow bowls. Divide the spinach and sit on top of the noodles. Pour over the broth. Place the salmon fillets on top. Sprinkle with sesame seeds, optional chili, ginger and shallots.
- Add a few drops of sesame oil to the broth.