One Pot Miso Salmon
My friend Aggie gave me the idea for this incredibly simple Miso Salmon. Layering veggies and salmon in a pot and cook with a miso sauce so the salmon steams. It’s about as simple as dinner can get. I love how the steamed fish and veggies feel so nourishing and wholesome. And with the miso […] The post One Pot Miso Salmon appeared first on Stonesoup.
My friend Aggie gave me the idea for this incredibly simple Miso Salmon.
Layering veggies and salmon in a pot and cook with a miso sauce so the salmon steams. It’s about as simple as dinner can get.
I love how the steamed fish and veggies feel so nourishing and wholesome.
And with the miso juices, incredibly delicious. You’re welcome :)
I’ve kept it simple with just cabbage and mushrooms but you’re welcome to play around with different veg. And different fish for that matter.
One Pot Miso Salmon
- 200 g mushrooms
- 1/4 medium cabbage approx 500g / 1lb
- 1/4 cup white miso paste 60g / 2oz
- 1/2 cup water
- 2 salmon fillets
- 2 green onions scallions or chives
- 2 tablespoons roast pine nuts or sesame seeds
- Slice mushrooms into 3 or 4 slices lengthwise and place in the base of a large saucepan. Slice cabbage into ribbons about 1cm (1/2in) thick and make a layer of cabbage. Top with salmon, skin side up if it has skin.
- Mix miso paste and 1/2 cup water in a small bowl. Drizzle over the salmon and veg.
- Place the saucepan on a medium high heat. Leave uncovered until it starts to boil.
- When you can hear the liquid bubbling, cover. Reduce the heat to medium and simmer for 10 minutes.
- While the salmon is cooking, finely slice green onion or chop chives.
- Check after the 10 minutes. If the salmon is cooked (cut into the thickest piece and have a peek - you're looking for it to be pale pink and no longer translucent). Also check that the cabbage is no longer super crunchy.
- If it needs longer cover and simmer for another 5 minutes or so.
- Check again and repeat until you're happy with the salmon and cabbage. Divide the veg between two shallow bowls. Top with salmon either whole fillets or break into chunks.
- Pour over the gorgeous miso sauce. Sprinkle over green onion (or chives) and pine nuts or sesame seeds.
NET CARBS: 19g/serve
Variations & Substitutions Miso Salmon
no white miso – substitute soy sauce and use a scant 1/4 cup because soy is even saltier than miso.
different miso – if using red or brown miso, use less because these tend to be more salty and stronger in flavour – and you can always add more if you wish.
Keto / ultra low carb – halve the cabbage and serve on a bed of baby spinach leaves.
vegetarian – this would be lovely with tofu or tempeh.
more substantial (carb lovers) – steamed rice.
more substantial (low carb) – serve with extra nuts, chunks of avocado or zucchini ‘noodles’.
Low FODMAP – replace mushrooms with canned champignons, use chives instead of green onion, use white cabbage (only about 150g) and add 2 carrots finely chopped into matchsticks.
different vegetables – carrot, zucchini, eggplant, capsicum (bell peppers), broccoli or cauliflower.
different protein – chicken breast or thigh fillets (may take longer to cook).
Waste Avoidance Strategy
mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.
cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
miso paste – unopened paste keeps in the pantry for months, once open needs to be refrigerated and will last for months.
salmon fillets – freeze them.
green onions (scallions) – keep in the fridge in a plastic bag for weeks. Can be frozen.
pine nuts – keep them in the pantry.
Problem Solving Guide Miso Salmon
bland – add a little salt or serve with a drizzle of soy sauce.
burning – it’s important to keep the lid on when simmering so the salmon steams and the pot doesn’t dry out. For now quickly transfer to a clean pot leaving behind the worst burnt bits. Next time use a lower heat to simmer and keep an ear out. If it stops giving the bubbling sound it’s time to check the water level – you can always add more.
Yes! Just cook as per the recipe but keep the pine nuts / sesame seeds separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a gentle simmer and top with pine nuts or sesame seeds.
More simple recipes like Miso Salmon
- Salmon with Pistachio Salsa & Ginger Cream
- Simple Baked Salmon with Crunchy Nut Crust
- Fish with Lime & Miso Butter
- Super Easy Smoked Salmon Spinach Tart
- Spiced Salmon with Almond ‘Hummus’
- Japanese Omelette with Miso Mayo
- Rosemary Macadamia Salsa Salmon
Have fun in the kitchen!
The post One Pot Miso Salmon appeared first on Stonesoup.