Pan Seared Miso Salmon
Ingredients
- 2 8-oz salmon skin on
- 1/2 lb shiitake mushrooms or your choice of mushrooms
- 1 tbsp all-purpose flour more if needed
- 1/2 tsp salt more if needed
- 1/4 tbsp ground black pepper more if needed
- 2 tbsp neutral oil
- 1 scallion chopped for garnish
- sesame seeds for garnish
Miso Glaze
- 1.5 tbsp miso preferably white
- 3 tbsp sake
- 1.5 tbsp sugar
- 1.5 tbsp mirin
- 1.5 tbsp soy sauce
Instructions
- In a small mixing bowl, combine miso, sugar, sake, mirin, and soy sauce. Stir together until well mixed.
- Next, cut the shiitake mushrooms into 1/2 inch strips.
- Heat oil in a pan over medium-high heat. Season the salmon with salt and pepper on both sides. Sprinkle the flour over the salmon and fully coat on all sides.
- When the oil is hot, add the salmon skin side up. Cook for 3 to 5 minutes depending on the thickness and your preferred doneness. Flip and cook the other side for another 3 to 5 minutes.
- Move the salmon to the side of the pan and add the mushrooms. When they've softened up reduce the heat to low and add the miso glaze on top of the mushrooms.
- Using a spoon, cover the salmon with the miso mushroom glaze. When the sauce has slightly thickened, remove from heat and serve immediately.
- *If the glaze is too thick, add a tablespoon of water at a time to loosen it up. If the glaze is too loose, cook it down until it reaches your desired consistency*
Notes
1. You can use any mushrooms for this recipe!