You will LOVE this Salmon cooked in Miso | Japanese Inspired Meal Ready in 15 mins

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso offers a milder flavor, while soybean paste is more economical.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar with sugar mimics mirin's sweetness, while white wine is a more affordable option.

Slice an onion in half, peel off the outer skin, and chop downwards.

Peel and finely chop some garlic.

Peel ginger using a spoon, cut lengthwise, and then dice it.

Chop a quarter of a cabbage into bite-sized pieces.

Heat a drizzle of vegetable oil in a skillet.

Add the sliced onions, ginger, and garlic to the skillet and sauté for about a minute until aromatic.

Add the chopped cabbage to the skillet and mix well, ensuring it stays crunchy.

Pour in coconut milk and water, mixing well.

Season with cracked pepper and a little salt, being cautious as tamari will be added later.

Add tamari (or soy sauce) to the skillet for flavor.

Add apple cider vinegar and mix well to create a balanced flavor.

Cover the skillet and let the sauce simmer for a few minutes.

Add the salmon pieces to the skillet, pouring some sauce over them to drench them.

Cover and let the salmon poach for about five minutes until flaky.

Check the salmon for doneness; it should be flaky and perfectly cooked.

Make space in the skillet and add awase miso, mixing well.

Turn down the flame immediately after adding miso to preserve its flavor and health benefits.

Garnish the broth with a drizzle of sesame oil and some scallions and flat parsley.

Serve the miso salmon broth over a warm bowl of rice or on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens