Recipe: Perfect Canned Salmon Miso Don

Canned Salmon Miso Don. Garlic, miso, and butter…they make a brilliant combination of flavors. The main ingredients to cook in the sauce are salmon (or you can use your choice of high quality rich flavor fish) and daikon, and they are piled up with a few other ingredients and quickly simmered in the sauce. Yes, we use Miso paste for something other than Miso soup.

You can also use any kinds of meat. I love chicken thighs in this. Slow roasted miso salmon isn't just big on flavor and irresistibly tender, it's also foolproof and nearly impossible to overcook. You can cook Canned Salmon Miso Don using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Canned Salmon Miso Don

1. Prepare 1 of serving Freshly Cooked Rice.
2. You need 105 g of Canned Red/Pink Salmon.
3. Prepare 1/4 of Onion *sliced.
4. Prepare 1-2 of Cabbage Leaves *cut to small pieces.
5. It's 20 g of Shimeji *OR you can use whatever veggies you have.
6. Prepare 1 tablespoon of Butter.
7. You need of <Miso Sauce Ingredients>.
8. Prepare 1 tablespoon of Miso *dark or light colour.
9. You need 1/2 tablespoon of Sugar.
10. You need 1 tablespoon of Sake OR Water.
11. You need 1/2 tablespoon of Soy Sauce.

Want to know my secret weapon for flavor-packed, flawless salmon that comes out perfectly every single time? It involves a simple miso marinade (that doubles as a sauce. Miso Salmon PastaArt of Natural Living. Coho Salmon don't grow quite as big as Chinooks, but they make up for it by fighting twice as hard.

Canned Salmon Miso Don step by step

1. Drain the Canned Salmon and remove bones and skin if you wish. Break to small pieces..
2. Make the Miso Sauce by mixing all ingredients in a small bowl..
3. Heat Butter in a frying pan and cook vegetables. When vegetables are cooked, add Salmon and the Miso Sauce, simmer over a low heat for a minute or so, and let all well combined..
4. Half fill a bowl with freshly cooked rice and cover it with the Salmon mixture..

You can theoretically catch Atlantic Salmon from Connecticut to Quebec and west into the Great Lakes. These days, Atlantic Salmon are a rare sight. The Miso Salmon is baked in the oven alongside seasonal veggies. It can be marinated ahead of time for an even speedier supper! Here I'm using fresh snow peas and fresh peas.