Poaching is a very delicate way to infuse flavor into a protein--be careful not to overcook salmon though; it will be a fatal mistake!
20 slices ginger
4 stalks lemongrass; cut into 2-inch sticks and bruised
1 cup red miso paste
1 liter seafood stock
1 pound salmon fillet
2 teaspoons cornstarch
1 English cucumber; ribboned using a vegetable peeler
1 avocado; thinly sliced
1 lime; zested and juiced
Heat a drizzle of olive oil in a large pot over medium-high heat. When hot, add ginger and lemongrass; saute until fragrant, about 3 minutes. Then, add miso paste and cook; deglaze immediately with seafood stock; make sure to scrape the browning from the bottom of the pan. Add 2 cups of water and let the broth simmer for 30 minutes.
Then, carefully submerge the salmon, skin-side down, into the poaching liquid and cook for 4-8 minutes (when an instant-read thermometer reads 135F). Transfer to a bowl, and pour a little of the liquid above to keep it moist while it cools.
Transfer 2 cups of the poaching liquid without the ginger or lemongrass into a separate pan. Bring to a simmer and add the cornstarch mixed with 2 tablespoons of water; cook to reduce, until the sauce has thickened.
To serve, flake the salmon into whole big pieces, and serve with cucumber and avocado; top with the miso sauce. Garnish with lime zest and a squeeze of lime juice.