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Steve's Cooking

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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, February 26, 2013

Poached Salmon in Miso Broth by Steven Dolby

Subscribe to me on YouTube (Serves 2 people)
1 Medium carrot ( cut into thin strips)
1/2 Medium red chili (cut into thin strips)
20g Fresh ginger (cut into thin strips)
1 Medium red onion (finely diced)
2 Garlic cloves (finely diced)
3 Cups water
1 Tbsp soy sauce (to flavor the broth)
2 Green onions (ripped to flavor the broth)
1 Tsp fish sauce (to flavor the broth)
Leftover ginger peel (to flavor the broth)
Fresh coriander (small handful to flavor the broth)
1 Tbsp white miso paste
1 Tsp sugar
Two 4oz Salmon fillets
Fresh dill (to garnish)
1 Small green onion (sliced to garnish)
1 Medium button mushroom (thinly sliced to garnish)
Alfalfa sprouts (to garnish)
Fresh coriander (to garnish)



  1. hmm this is nice :D, oh btw just wondering how come your ingredients, "such as garlic, tomato, onion" are sticking together after cutting before sliced to garnish o.o?

  2. Sticking??? I'm sorry but I don't understand your question. No tomato was used. If your talking about the Julienned carrots, chili and ginger sticking, its because I put them in water to stay fresh.