Japanese Braised Salmon

More salmon!  I am always questing for tasty salmon recipes so that we will eat more of this super healthy fish (note that it is only super healthy when it is wild caught Pacific/Alaskan; farm raised Atlantic salmon is full of toxins).  This recipe makes super tender, super moist salmon that is packed with sweet and salty flavors.

This cast of characters creates a flavorful cooking liquid: sake, soy, rice vinegar, miso, and mirin (along with chicken/vegetable broth, ginger, and scallions).

The salmon is gently cooked, covered, in this liquid for about 15 minutes until it is opaque.  It absorbs all the flavor from the broth, which is also used as a sauce and a dressing for greens.

Serve the salmon warm with rice and assertive greens, all drizzled with that amazing sauce.  The fish will be perfectly cooked and so moist with a flavor that is out of this world fantastic.

Japanese Braised Salmon
adapted from Williams Sonoma

3 tbsp canola oil
1/2 cup vegetable or chicken broth
1/3 cup mirin
1/4 cup sake
2 tbsp white miso
2 tbsp soy sauce
1 tbsp grated fresh ginger
2 scallions, white and pale green parts, thinly sliced
4 salmon fillets, about 6 oz each and 1 inch thick
1 tbsp rice vinegar
8 cups assertive greens (arugula, frisee, spinach)
2 scallions, dark green parts, thinly sliced

In a large frying pan over low heat, warm 1 tbsp of the canola oil. Add the broth, mirin, sake, miso, soy sauce, and remaining 2 tbsp of oil and stir to combine. Stir in the ginger and green onions (white and light green).  Add the salmon fillets and turn to coat.

Raise the heat to medium, cover, and cook until the salmon is opaque throughout, 12-15 minutes.  Transfer the salmon to a plate and cover to keep warm.  Measure out 4 tbsp of the cooking liquid and set aside.  Raise the heat to high and cook the remaining liquid until it measures about 3/4 cup. Stir in the vinegar.

In a bowl, toss the mixed greens with the reserved cooking liquid.  Transfer the salmon and greens to a warmed serving platter.  Drizzle with the reduced cooking liquid and sprinkle with the scallions (dark green).  Serve immediately.