Salmon is an easy fish to prepare and a staple in my household. Wild salmon with its fatty texture sears up quickly in a saute pan, and pairs nicely with any type of vegetable, and an easy umami sauce made with Miso makes it even better. Store-bought Miso paste creates a quick luxurious sauce that heightens both fish and mushrooms, and tastes like something out of an expensive Japanese restaurant, but it’s quickly prepared in your own home kitchen.
Salmon and mushrooms compliment each other, one being fresh, yet decadent, and the other quite earthy in nature. A sliced spring onion adds another note to the sauce, tasting very similar to a bowl of miso soup. After cooking, I like to place the sear salmon in a bowl and ladle the sauce and mushrooms over the top. The entire meal is made within 20 minutes, and tastes as if it took days to prepare. I actually think this could fall into the “comfort food” category, it’s so good. You can also double the recipe for larger families.
1 tablespoon butter
1/4 cup breadcrumbs, any variety
12 ounces good salmon, cut in half
8 ounces or 2 cups mushrooms, sliced
2 scallions, sliced
1 clove garlic, minced
1/4 cup yellow miso paste
1 tablespoon soy sauce
1 teaspoon fresh chives, optional
salt & pepper
oil for cooking
- In a saute pan, add butter and breadcrumbs, saute for 3 minutes until golden brown. Place in a small bowl, set aside.
- Salt and pepper salmon on both sides. In a non-stick saute pan, add 2 teaspoons oil and place over medium heat. Add salmon and sear face-down in pan for 3 minutes, flip fish over and cook for 5-6 minutes. Remove from pan and place on plate, set aside. Pour off any oil from pan.
- Add 1 teaspoon oil and mushrooms to pan and saute for 3 minutes. Add scallion and garlic, saute for 2 minutes. Make a well in the center of vegetables and add miso and soy sauce, stir to incorporate. Add 2/3 cup hot water and stir to combine with vegetables.
- Let broth reduce slightly, about 2 minutes and turn off heat. Place salmon in bowls and ladle miso and mushrooms over top. Sprinkle with breadcrumbs and fresh chives, serve immediately. Enjoy!