Miso Butter Salmon
Miso Butter Salmon is known as “Chanchan-yaki,” a local dish of Hokkaido, which is originally a fisherman’s dish in Hokkaido, a region famous for its salmon catches. The “chanchan” in “chanchan-yaki” refers to the sound made during cooking. This dish of salmon and vegetables topped with a sauce rich in miso and butter is hearty and pleasing to the eye.
Ingredients (2 servings) :
2 fillet Salmon
Salt & pepper, to your taste
1 Tbsp Butter
1/2 pack Enoki mushroom
2 piece Shiitake mushroom
1/2 pack Shimeji mushroom
1/2 Onion
1 piece Green pepper
1/6 size Cabbage
1 Potato
1/4 size Carrot
2 Tbsp Canola oil
Miso sauce:
1 Tbsp Brown Miso
1 Tbsp White Miso
1/2 Tbsp Sugar
1/2 Tbsp Sake
1/2 Tbsp Mirin
1 Tbsp Japanese Mayonnaise
(Optional)
Shichimi *seven spices
Directions:
1. Put salt and pepper over the salmon and wait for 5 minutes. Wipe off the surface with using kitchen paper.
2. Peel and cut the veggies and mushrooms into bite size pieces.
3. Combine and mix all the ingredients to make miso sauce.
4. Heat the frying pan with medium heat. Add butter and wait until it gets melted.
5. Put salmon with skin side down. Then, add potato.
6. Grill the salmon until both sizes get brown color.
7. Take out the salmon and keep aside.
8. Pour canola oil and add rest of the veggies and mushrooms. Lightly mix.
9. Put lid and wait for 3 minutes.
10. Pour the half of the sauce and mix all together.
11. Place grilled salmon over the veggies and mushrooms. Then, pour rest of the miso sauce.
Related Video:
YUCa’s Tips:
1. Use unsalted salmon to enjoy the natural flavors from each ingredients.
2. To make salmon fluffy texture, put the lid and steam for a while.
3. To add more flavor, coat the salmon with mayonnaise before stir-fry.
4. Pour the canola oil before stir-fry the veggies.
5. Try various types of miso to create your favorite miso butter sauce!
Note :
This recipe was first submitted in Aug 28th, 2021 and resubmitted in Nov 12th, 2023 to reflect recipe revisions and additional photos.
