Hokkaido Salmon Chanchan
Recipe: #37383
September 03, 2021
Categories: Salmon, Cabbage, Onions, Japanese One-Pot Meal, No Eggs, Non-Dairy, Salmon Dinner, more
"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 is 2-4 servings
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 by Step Method
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
No special items needed.
2 Reviews
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