Miso butter salmon

This started as the Chan Chan Yaki (Miso Butter Salmon) recipe from the New York Times cooking section.

Chan chan yaki, or miso butter salmon, is a classic dish from Hokkaido, Japan, a place known for its excellent salmon. The fish-and-vegetable dish is frequently made on a teppan (a large grill)

The recipe was adapted for home cooks in a way that did not make any sense to me. It was converted from sautéed to steamed. And how is there no soy sauce in it? I scaled the recipe to one serving, simplified the vegetables to what I had on hand, and cooked it in a sauté pan instead.

I used a 4.3 oz. piece of wild Alaskan salmon, boneless, skin-on.

I often have this vegetable slaw mix in my refrigerator. It contains green cabbage, red cabbage, broccoli, and carrots.

Make the miso butter sauce:

• 1 1/2 tbsp. butter, melted (Next time I'll reduce this to 1 tbsp.)
• 1 tbsp. shiro miso
• 1 tsp. sugar
• 1/2 tbsp. sake
• 1 tbsp. soy sauce

I didn't quite use all of it.

Season the flesh side of the salmon with freshly ground black pepper and the butter miso glaze.

Cut 2 scallions into thin slices, separating the white and green parts.

Add a little olive oil to coat the bottom of a sauté pan over medium heat.

Add the veggie slaw mix and white parts of the scallions on one side of the pan. Stir as necessary. (Next time I'll cook the salmon for a few minutes before adding the veggies.)

Add the salmon, flesh side down, skin side up. Sear until nicely browned, making sure it does not stick.

Add half of the remaining miso butter to the vegetables.

Flip the salmon over so it's skin side down in the remaining miso butter.

Cook until everything is done.

Serve with rice. This was good! The flavor is very good, but I may adjust the preparation steps a little more.

In particular, I think I'll add the sauce to the vegetables at the end of cooking. I'll also plate the salmon, then heat the sauce in the pan, then serve it on top of the salmon so the skin will be crispier.