Ingredients
- 1/3 cup ORGANIC MISO CHICKPEA MISO
- 2 1/2 tablespoons unsalted butter softened at room temperature
- 500 grams salmon 4 fillets
- 400 grams small potatoes
- 165 grams shimeji mushrooms beech mushrooms
- 110 grams green beans
- 2 large scallions
- 1 tablespoon vegetable oil
- 1/3 cup sake
Nutrition Facts
Calories・592kcalCarbohydrates・39gProtein・42gFat・27gSaturated Fat・9gPolyunsaturated Fat・8gMonounsaturated Fat・7gTrans Fat・0.4gCholesterol・117mgSodium・1231mgPotassium・1718mgFiber・7gSugar・6gVitamin A・720IUVitamin C・32mgCalcium・78mgIron・4mg
Instructions
- Add 1/3 cup ORGANIC MISO CHICKPEA MISO and 2 1/2 tablespoons unsalted butter to a bowl, then mix thoroughly until the color is uniform.
- Spread the miso butter evenly over the top surface(skin-side down) of 500 grams salmon.
- Cut 400 grams small potatoes into 1/2-inch cubes. Cut off the puck of growing medium from the bottom of 165 grams shimeji mushrooms and separate them by hand. Trim and cut 110 grams green beans into bite-sized lengths. Separate the white and green parts of 2 large scallions, then slice both on the bias.
- Heat a large, deep skillet with a lid over medium heat until hot. Add 1 tablespoon vegetable oil and pan-fry the potatoes until they begin to brown around the edges.
- Add the mushrooms, green beans, and white parts of the scallions, stirring to distribute evenly.
- Place the miso butter–coated salmon pieces on top of the vegetables.
- Add 1/3 cup sake and immediately cover the pan with a lid.
- Lower the heat to maintain a simmer and steam the salmon and vegetables for 10 minutes, or until the salmon is cooked through. If the liquid in the pan evaporates before the salmon is done, add a few tablespoons of water and continue steaming.
- Once the salmon is cooked through, garnish with the scallion greens and cover for 10–20 seconds to lightly wilt them.
