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We hope you got insight from reading it, now let's go back to pan-seared salmon fillets with miso sauce (chan-chan yaki) recipe. To cook pan-seared salmon fillets with miso sauce (chan-chan yaki) you only need 10 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Pan-Seared Salmon Fillets with Miso Sauce (Chan-Chan Yaki):
- Provide 2 of salmon fillet.
- Use 200 g of cabbage.
- Provide 1 of carrot.
- Prepare 1 of onion.
- Use 1 tbsp of salad oil.
- You need 3 tbsp of Miso : (A).
- You need 2 tbsp of Sake or white wine : (A).
- Get 1 tbsp of sugar : (A).
- Provide 2 tbsp of Mirin (otherwise 2 tbsp of sake and 2 tbsp of sugar) : (A).
- Provide 2 tbsp of butter.
Instructions to make Pan-Seared Salmon Fillets with Miso Sauce (Chan-Chan Yaki):
- Press the salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper..
- Cut the cabbage leaves into chunks. Cut the carrot into thin rectangles. And slice the onion..
- Prepare miso sauce. Put all condiments (A) in a bowl and mix them..
- On a frying pan, heat the oil over medium high heat. Place the salmon fillets on the pan skin-side up then cook them until golden brown. Flip the salmon fillets and cook on the second side until golden brown. Then remove the salmon fillets..
- Put the vegetables and the shimeji mushrooms on the pan. Place the salmon fillet over the other ingredients. Put the miso sauce on the salmon fillets and vegetable. Put some butter on them..
- Cover with a lid and steam over medium low heat for 10 minutes..
Drizzle the vegetables with olive oil and season with salt and pepper. Liberally season salmon with salt and pepper. Place skin side down in pan and reduce heat to medium-low. Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. This technique produces excellent results with minimal fuss.
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