Miso Salmon Purée

Name: Miso Salmon Purée
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200g cooked salmon fillet, skin & bones removed; 150g silken tofu; 1 tbsp white miso paste; 120 ml warm dashi or low-sodium broth; 1 tsp toasted sesame oil; 1 tsp rice vinegar; Pinch of grated ginger

Blendable salmon, silken tofu & dashi — top-tier protein.

Miso Salmon Purée — puréed texture, IDDSI Level 4

Jaw Surgery Diet

Texture graded against the IDDSI framework. Not individually reviewed by a clinician — how this site works

26.9g

Protein

286

kcal

4.5g

Carbs

17.2g

Fat

0.6g

Fibre

Servings

Ingredients

200g cooked salmon fillet, skin & bones removed
150g silken tofu
1 tbsp white miso paste
120 ml warm dashi or low-sodium broth
1 tsp toasted sesame oil
1 tsp rice vinegar
Pinch of grated ginger

Makes 2 servings · 25 min · Japanese

Method

Flake the cooked salmon and check very carefully for any bones.
Add salmon, silken tofu, miso and ginger to a blender.
Pour in the warm dashi a little at a time, blending until completely smooth.
Blend in sesame oil and rice vinegar; taste and thin with more dashi if needed.
Pass through a fine sieve for a lump-free purée. Serve just warm.

Texture note — IDDSI Level 4

This is a smooth IDDSI Level 4 purée. For Level 3, add extra dashi until it slowly drips off a tilted spoon.

Why this works at IDDSI Level 4

Level 4 is puréed: smooth, cohesive, and it holds its shape on a spoon without separating into liquid. It does not require any chewing, which makes it the workhorse level after most jaw surgery — it carries far more calories and protein per spoonful than anything thinner. Sieving matters here; skins, fibres and seeds are what break the texture grade.

At 2 servings this recipe delivers 26.9g of protein and 286 kcal per serving in about 25 min — worth knowing because protein intake, not calories alone, is what limits soft-tissue healing when chewing is restricted. Move up a stage on your surgeon's or speech-language pathologist's timeline rather than by how you feel on a given day: texture that is too advanced is the most common cause of pain, wound irritation and choking risk in the first weeks.

See all puréed-stage recipes →

See it made, or buy it nearby

Texture is hard to judge from written steps alone. Watching someone make it is often the quickest way to see how smooth “smooth” actually needs to be — and on the days cooking is too much, finding somewhere nearby that already makes it is a reasonable substitute.

Watch this recipe Find this dish near me

What makes this easier

High-power blender and fine-mesh sieve. The recovery kit explains why each one earns its place, and what to look for when buying.

More puréed-stage recipes

IDDSI 4 · Puréed Creamy Red Dal Purée Indian · 30 min Smooth lentils, warming spice, fully liquidised. 16.4g protein305 kcal ▶ 📍

IDDSI 3 · Puréed Avocado Chocolate Mousse Western · 10 min Moderately-thick treat, blended to spoonable. 5g protein260 kcal ▶ 📍

IDDSI 4 · Puréed Smooth Hummus Bowl Middle Eastern · 12 min Silky chickpea purée loosened for an easy spoon. 9g protein230 kcal ▶ 📍

Medical disclaimer. Jaw Surgery Diet is patient education, not medical advice, and it does not create a doctor–patient relationship. Texture stages here follow the IDDSI framework, but the right stage for you is the one your own surgeon, speech-language pathologist or dietitian has set. If you are unsure whether a texture is safe for you — or if you cough, choke or feel food catching when you swallow — stop and contact your care team.