北海道風燒鮭魚/ Salmon Yaki with Miso Sauce| MASAの料理ABC

北海道風燒鮭魚
チャンチャン焼き
Salmon Yaki with Miso Sauce
[2人份]
鮭魚 Salmon—1片
鹽巴 Salt—1/4小匙

鴻禧菇 Shimeji—50g
高麗菜 Cabbage—150g
洋蔥 Onion—1/4個
金針菇 Enoki—50g
生辣椒 Chili peppers—1支
玉米粒 Canned corn—1大匙
奶油 Butter—2大匙

味噌 Miso—20g
清酒 Sake—1大匙
味醂 Mirin—1大匙
紅糖 Brown sugar—1/2小匙
蒜泥 Garlic paste—1小匙

Preparation
(1) 1 salmon fillet, remove the fish bones
(2) Season with some salt at both sides, marinate it for 15 minutes
(3) 150g of cabbage, cut into pieces
(4) 50g of shimeji, separate them into small clusters
(5) 50g of enoki, remove the stem, separate them into small clusters and cut into sections
(6) 1/4 of onion, cut into slices
(7) 1 chili pepper, cut into sections diagonally
[Miso Sauce]
(8) 20g of miso
(9) 1/2 tsp of brown sugar
(10) 2 cloves of garlic, grind into paste
(11) 1 tbsp of mirin
(12) 1 tbsp of sake
(13) Wipe excess juice coming out from salmon
Instruction
(1) 1/2 tsp of oil
(2) Put to medium heat
(3) Sauté the salmon skin side first until golden brown
(4) Sauté until both sides turn golden brown
(5) Prepare a frying pan (In the demonstration video, Masa used a special cookware)
(6) Add 15g of butter
(7) Put to medium low heat
(8) Add onion & chili pepper and fry until translucent
(9) Add shimeji and enoki and fry them until golden brown
(10) Add cabbage
(11) Season with salt and pepper
(12) Put salmon on top of the vegetables
(13) Sprinkle some corn
(14) Coat the salmon with miso sauce
(15) Cover the lid
(16) Turn to low heat and cook for 3 minutes