Pan Steamed Salmon and Cabbage with Miso Sauce
Category: Dinner
Prep time :
Cook time :
Total time :
Makes: 2 Servings
Scale recipe by: ×
3 salmon fillets
1 onion
1/4 cabbage
6 button mushrooms
50 g shimeji mushrooms
1 jalapeno pepper, chopped
20 g butter
salt for sprinkling salmon
1 Tbsp sesame oil
Miso sauce:
2 Tbsp miso
1 tsp gochujang (Korean hot pepper paste)
1 Tbsp soy sauce
2 Tbsp sugar
2 Tbsp mirin
2 Tbsp sake
1 Tbsp grated ginger
1 tsp grated garlic
Sprinkle the salmon fillets with salt and let rest for 15 minutes. Mix the sauce.
Cut the onion into 1 cm thick slices and tear the cabbage into pieces about 5 cm on a side. Cut the hard tips off of the bottom of the shimeji mushrooms. Tear the button mushrooms in half.
Oil a deep metal pot, then add the onion, the thicker parts of the cabbage, and the mushrooms, in this order, making layers from bottom to top.
Blot off the moisture on the surface of the salmon fillets with a paper towel, then cut each one into thirds and place on top of the layer of mushrooms.
Pour the sauce over top of the layer of salmon, then place the pieces of butter all over the top of the pot's contents. Cover with a lid and heat over high heat. When the water begins to cook out of the ingredients, reduce heat to medium and steam for 5 minutes, then remove the lid and simmer over low heat for an additional 8 minutes.
Sprinkle with chopped jalapeno pepper to taste.
Cut the onion into 1 cm thick slices and tear the cabbage into pieces about 5 cm on a side. Cut the hard tips off of the bottom of the shimeji mushrooms. Tear the button mushrooms in half.
Oil a deep metal pot, then add the onion, the thicker parts of the cabbage, and the mushrooms, in this order, making layers from bottom to top.
Blot off the moisture on the surface of the salmon fillets with a paper towel, then cut each one into thirds and place on top of the layer of mushrooms.
Pour the sauce over top of the layer of salmon, then place the pieces of butter all over the top of the pot's contents. Cover with a lid and heat over high heat. When the water begins to cook out of the ingredients, reduce heat to medium and steam for 5 minutes, then remove the lid and simmer over low heat for an additional 8 minutes.
Sprinkle with chopped jalapeno pepper to taste.
nhk.or.jp
Submitted by Jessica on 2021-01-15