Ingredients: Salmon Fillets, Salt, Sake, Onion, Cabbage Leaves · 30 min cook time · 450kcal · $16.50
Ingredients
2fillets Salmon Fillets, sprinkle Salt, 2tsp Sake, 0.5onion Onion, 2leaves Cabbage Leaves, 2mushrooms Shiitake Mushrooms, 50g Shimeji Mushrooms, 1potato Potato, 1bell pepper Bell Pepper, 0.5stalk Long Green Onion, 5tbsp Frozen Corn, 2tbsp Butter, 2tbsp Miso, 1tsp Soy Sauce, 1tsp Grated Ginger Root, 2tsp Sugar, tbsp Vegetable Oil
Instructions
1. Scrape off the sticky film on the salmon skin with the back of a knife and remove any bones with fish tweezers. Place on a plate, sprinkle with salt, flip, add more salt, sprinkle with sake, and let sit for about 15 minutes.
2. In a heated pan with vegetable oil, wipe excess liquid from salmon fillets and sauté skin-side down until golden brown, then flip and lightly brown the other side. Remove from pan.
3. Cut cabbage, onion, shiitake mushrooms, shimeji mushrooms, peeled potato, bell pepper, and long green onion into bite-sized pieces and slices.
4. Make the miso sauce by whisking together miso, sake, sugar, soy sauce, and grated ginger root in a bowl.
5. On an electric griddle with vegetable oil, place potato slices, add a little water, cover with a lid, and cook on high heat for about 5 minutes.
6. Remove lid, flip potatoes, and layer onion, cabbage, shiitake, shimeji, bell pepper, long green onion, and corn on top. Place salmon fillets and butter on the vegetables, pour the miso sauce evenly, cover, and cook on high heat for about 3 minutes.
7. Remove lid, flip the vegetables and distribute the sauce evenly, then turn heat to low to keep warm. Serve salmon and vegetables together.