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Salmon & Vegetables with Miso Butter

Salmon & Vegetables with Miso Butter

Recipe by Chef Kaku (Wasan Brooklyn)

Course Main Course
Cuisine Japanese
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2

Ingredients

  • 2 Salmon Filets (about 3 oz each)
  • 3 leaves Cabbage
  • ½ Red Peppers
  • ¼ bunch Shimeji Mushrooms
  • 1 Shiitake Mushrooms
  • 1 Eryngii Mushrooms
  • A pinch of Salt
  • 1 Tbsp Sake
  • Olive Oil, for cooking
  • Scallions, for garnishment

Miso Sauce

  • 1 Tbsp Butter
  • ½ Garlic Clove, sliced
  • 4 Tbsp Sake
  • 3 Tbsp Dashi Stock
  • 1 Tbsp Soy Sauce (Preferably Koikuchi) *1
  • 2 Tbsp Mirin *2
  • 1 Tbsp Sugar
  • 4 Tbsp White Miso

Instructions

  1. Chop cabbage. Slice mushrooms.
  2. Heat small pot over medium heat with butter.
  3. Once butter melts, add garlic slice.
  4. Add the rest of the sauce ingredients and bring to boil. Turn off the heat and rest it aside.
  5. Heat frying pan with olive oil over medium heat. Cook salmon for about 5 minutes.
  6. Add miso sauce and cook for additional 2 minutes.
  7. In a cast iron skillet, cook vegetables with olive oil and season with salt and sake over medium heat, for about 2 minutes.
  8. Add salmon fillets and pour miso sauce and cook for about 1 minute.
  9. Enjoy!

Recipe Notes

*1 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.
*2 Learn the essentials of mirin.