Miso butter salmon

Short story

I actually don't remember eating this in a restaurant. I think I got it from a random YouTube video and it sounded interesting.

Ingredients

• 66g white miso paste
• 36g butter
• 10g sugar
• Stir fry veg (whatever you prefer):
  • 100g cauliflower
  • 400g chestnut mushrooms
  • 180g baby corn
  • 120g pak choi
  • 100g sweet reg pepper
• 500g salmon
• 10ml sesame oil
• bao buns

Method

• Make sure your butter is at room temperature or heat it up a bit to soften (do not melt).

• Mix butter with miso and sugar until smooth consistency. Set aside.

• Add 5g sesame oil to hot pan and turn heat up on high.

• Start oven on grill at 200C.

• Pan fry salmon skin side down for 8min* (until skin is crispy and salmon is half cooked).

• Set salmon aside. Keep salmon fat in the pan.

• Wash and prep your veggies for stir fry.

• Finish chopping up your veggies into bite size pieces.

• Cover salmon with half of miso-butter mixture. Make sure you cover the whole fish.

• Put your salmon in the oven until brown on top (should take 5 min). Take out once browned on top. Careful, this can burn easily.

• While salmon is in the oven, stir fry your veggies with the rest of the miso butter mixture. Should take no longer than 5min.*

• Serve salmon on top of veggies with bao buns or rice.

Enjoy!

Notes

• *Salmon and veggies vary in cooking time, a lot of factors (thickness, size, type of veggies) change that. Please cook to your preference.

Tips

• Also known as chan-chan salmon.
• Use two batches to stir fry the veggies if necessary, you don't want to crowd the pan.