Me so salmon

I may have said this before, but sometimes cooking is crazy easy. People make a big deal of it, but get some fresh ingredients, let them speak for themselves, and as often as not you'll have a winner.



When one of those ingredients is salmon, there aren't many places better to be buying it than Seattle. Just look at that colour! Sushi grade - and don't think we weren't tempted, too.



Essentially this is an Asian poached salmon, and it really isn't any harder than it sounds. The broth is just stock mixed with miso paste, with some ginger, chili and lime leaves thrown in - we had to cut the fish in half, because who has a pan that big? Come on, Gordon.



Once the fish is cooked through, just let it rest for a few minutes in a little bit of the broth, while you gently cook - but not overcook! - the veggies in the remainder. Off camera, apparently.



Then you can go to town on the fish, flaking it into nice big chunks to drop back into the broth. There may or may not have been some chunks that went missing at this point.



And serve! Delicious, nutritious, easy, delicious. It ticks all four boxes.