Hokkaido Salmon Chanchan

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Hokkaido Salmon Chanchan
Hokkaido Salmon Chanchan
Hokkaido Salmon Chanchan
Hokkaido Salmon Chanchan
2-4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In

Recipe: #37383

September 03, 2021

Categories: Dinner, Main Dish, Fish, more

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"Saw this one pot veggie and fish recipe being made and thought it would fit in well with the low carb diet I need to follow though I would possible substitute another fish depending on the season and possibly cut back on the amount of butter but posting as they presented."

Original recipe yields 2-4 servings
OK
I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (681.1 g)
  • Calories 893
  • Total Fat - 44.3 g
  • Saturated Fat - 19.1 g
  • Cholesterol - 248.4 mg
  • Sodium - 2454.1 mg
  • Total Carbohydrate - 29.4 g
  • Dietary Fiber - 7.3 g
  • Sugars - 13 g
  • Protein - 88.2 g
  • Calcium - 152.7 mg
  • Iron - 3 mg
  • Vitamin C - 20.8 mg
  • Thiamin - 0.4 mg

Step 1

Heat a large heavy-based frying pan over medium heat and add 50 grams butter, the onion and garlic and cook until the onion is lightly browned and then add the carrot, cabbage and shiitake mushrooms and stir to coat in the butter and season with salt and cook, stirring occasionally for about 3 minutes or until the cabbage is wilted.

Step 2

Mix the miso, sake and sugar together in a small bowl.

Step 3

Place the salmon on top of the vegetables and pour over the miso mixture and cover and steam for about 4 minutes or until the salmon is just cooked through

Step 4

To serve, add the remaining 10 grams butter to the pan, gently shake the pan until melted, then scatter the salmon with spring onion and bonito flakes.

Tips & Variations


No special items needed.
Tags : Dinner Main Dish

Related

Write Review
JostLori

Ten stars for this tasty dish! I used Napa cabbage, which I think is the same as wombok? It worked well. So, just personal preference I doubled the garlic and fresh shiitake mushrooms, added a splash of sherry along with the sake to up the flavor, and a couple good shakes of chili oil for some kick. The Asian store was out of bonito flakes, so I put a little bit of Hondashi bonito soup granules in with the veggies to give it that umami flavor. End result... wonderful! Served alongside jasmine rice and sprinkled with toasted black sesame seeds.

review by:
(23 Apr 2022)
ForeverMama

This is a tasty and healthy dish. Substituted the cabbage for escarole because the cabbages at the market were enormous. Though it was tasty, it needed some additional seasoning, so I added a couple of hot chili peppers and added additional sherry (substituted for the sake). Thank you, Pat, for sharing. Made it for FYC.

review by:
(19 Apr 2022)