- 1 teaspoon olive oil
- 1/3 cup chopped onion
- 1 clove garlic, minced
- salt and ground black pepper to taste
- 1/4 wedge lemon
- water to cover
- 1 tablespoon miso paste
- 1/4 cube vegetable bouillon
- 2 (6 ounce) skin-on salmon fillets
- 10 baby bok choy
- 2 carrots, cut into matchsticks
- 2 ribs celery, cut into matchsticks
- 1 bunch enoki mushrooms, cut from stalk and separated
- 1 small bunch watercress
- 2 green onions, sliced on the bias
- Heat olive oil in a large, deep skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Season with salt and pepper. Squeeze lemon juice over the onions and add rind in the skillet. Fill the skillet halfway with water; stir in miso paste and vegetable bouillon cube.
- Place salmon fillet skin-side down in the skillet. Pour in enough water to cover and bring to a simmer, about 4 minutes. Add baby bok choy, carrots, and celery. Continue simmering until salmon flakes easily with a fork, 2 to 6 minutes more.
- Transfer salmon fillets to shallow bowls. Remove lemon rind from the skillet and stir enoki mushrooms, watercress, and green onions into the broth. Cook until heated through, about 20 seconds.
- Arrange baby bok choy, carrots, celery, enoki mushrooms, watercress, and green onions around salmon in the bowls. Ladle broth on top.