Creating Poached Wild BC Salmon in Miso Broth is simple if you follow these easy steps:

1. Prepare the Broth: In a large pot, combine the vegetable or fish stock, white miso paste, soy sauce, rice vinegar, sliced ginger, and crushed garlic. Bring to a gentle simmer over medium heat.
2. Add the Salmon: Carefully place the salmon fillets into the simmering broth. Ensure the fillets are submerged.
3. Poach the Salmon: Cook the salmon for about 10–12 minutes, or until the salmon is opaque and flakes easily with a fork.
4. Enhance Flavors: During the last few minutes, stir in sesame oil and half of the chopped green onions into the broth.
5. Serve: Remove the pot from heat and dish out the salmon into bowls. Ladle the broth over the top, ensuring each serving has a balance of broth and solid ingredients.
6. Garnish: Top with fresh cilantro, remaining green onions, and chili flakes if you like a bit of heat.

This process yields a delightful dish that is as nourishing as it is delicious.