Not so fun fact about me. I enjoy salmon but will never eat the ones that are sold outside. They are too “fishy” to my liking. Yeah, I know I’m weird. Anyways, I only eat salmon that I personally cook. I have been lucky when it comes to trying new salmon recipes as they mostly turn out to be fabulous! It’s almost like my brain telling me why would you buy when you can cook such good and flavourful salmon on your own? I hope it doesn’t sound like I’m bragging! Haha!! *nervous laughter*
Although you need only some basic seasonings to cook a good salmon, but I’m always on a look-out for new ways to prepare them like in this case, we are using miso. Miso is earthy. It has an umami flavor to it. Adding butter to the sauce makes it rich, yummy, creamy and Oh-so-good! The mushrooms also adds another dimension to the dish. This dish was perfect on it own and I imagine that it would be equally beautiful on a bed of rice.
Anyways, if you are all about flavors, this Delicious Miso Glazed Salmon recipe is a MUST try. I promise they are extremely good together. And you know salmon is good for you. Time to amp up on the omega!!
Do check out my other salmon recipes too!
Salmon with Lemon Caper Butter
Thai Salmon Cakes and Corn Salad
Honey Garlic Salmon with Warm Chopped Asparagus Salad
- 2 Salmon fillets (about 200g per fillet)
- 4 pcs Shitake mushroom, sliced
- 100g Shimeji mushrooms
- 1 tbsp oil
- 1 tbsp butter
- Salt and black pepper to season
- ½ tbsp miso
- 1 tbsp soya sauce
- 1 tbsp sugar
- 1 tbsp white vinegar (you can use sake too)
- 2 thin slices of ginger
- 2 cloves garlic, grated
- Spring onion
- Roasted white sesame seeds
- Mix all the ingredients for the glaze in a bowl and set aside.
- Season the salmon fillets with salt and black pepper.
- In a frying pan, add 1 tbsp of oil
- Pan-fry the salmon fillets, skin side first.
- Flip over the salmon and cook for a minute or 2.
- Add the mushrooms and 1 tbsp of butter.
- Once the mushrooms wilted and the butter has melted, pour in the sauce and give it a good mix.
- Top with spring onion and roasted sesame seeds.