Miso Butter Salmon (Chan Chan Yaki)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

Introduce the dish and its origin, Chan Chan Yaki from Hokkaido.

List the ingredients needed for the recipe.

Prepare the miso butter by mixing 1/4 cup yellow miso, 2 and 1/2 tablespoons unsalted butter, and 1 tablespoon sugar in a bowl until evenly combined.

Spread the miso butter evenly onto the top surface of the salmon, tasting to adjust the amount used based on saltiness.

Prepare the cabbage by cutting it into 2-inch wide strips and then into squares.

Trim the enoki mushrooms and cut the bunch in half, separating the stems.

Cut the onion in half and slice it into thin wedges.

Trim the ends of the carrot, cut it in half, then cut each half lengthwise and slice into pieces.

Trim the roots off the scallions and chop them for garnish, placing them in a separate bowl.

Heat a large pan over medium heat and add 1 tablespoon of vegetable oil.

Add all the vegetables (except scallions) to the pan and stir-fry until wilted.

Flatten the cooked vegetables to create a bed and place the salmon on top.

Pour 1/4 cup of sake over the vegetables and cover the pan with a lid.

Lower the heat to maintain a gentle simmer and steam the salmon for about 8 to 10 minutes, checking for doneness with an instant-read thermometer aiming for 130 degrees Fahrenheit.

After about 7 minutes, check the salmon and observe the melted miso butter on the vegetables.

Instead of chopping everything together, mix some of the miso butter into the vegetables for flavor.

Plate the dish, adding freshly cracked black pepper and scallions as garnish.

Serve over rice and recommend mixing the salmon, miso, and veggies together before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens