Miso Butter Salmon 味噌バターサーモン
Ingredients
- 2 Fillets salmon
- Kosher salt
- Freshly ground black pepper
- ½ tbsp Flour
- Shimeji mushrooms stem removed
- Shiitake mushrooms thinly sliced
- 1 tbsp Butter
Seasonings
- 1 tbsp Miso
- 1 tbsp Sugar
- 2 tbsp Sake
- 1 tbsp Mirin
- 1 ½ tbsp Light soy sauce
Toppings
- Green onions finely chopped
Instructions
- Combine the ingredients for the seasoning.
- Pat dry the salmon with paper towel and season the salmon with kosher salt and freshly ground black pepper.
- Sprinkle flour on the salmon and thinly coat it all over the salmon. The flour will prevent the delicious juice leaking from the salmon and it also acts as a thickening agent for the sauce.
- Heat the olive oil in a frying pan over medium heat. Place the salmon from flesh side. You can see how far you’ve cooked from the side of the fillet. Don’t burn your salmon using high heat. Cook for 5 minutes.
- Flip so the skin side is on the bottom and add the shimeji and shiitake mushrooms. Cook the skin side for 5 minutes.
- Then cook the sides of the salmon for 1 minute each. It is completely okay when there is a bit of translucent pink in the middle. The remaining heat will continue to cook the rest of the fish.
- Add the butter and saute the mushrooms. Put the mushrooms on the salmon so salmon gets some of the delicious sauce.
- Add the seasonings and coat the salmon using a spoon
- Transfer the salmon and garnish with the chives.
- DONE!