Chan Chan Yaki (Miso Butter Salmon)

Step 1

Remove the salmon from the fridge while you prep the vegetables: Chop the cabbage into 2-inch pieces (about 6 cups). Peel and cut the carrots on the diagonal into 1/2-inch coins (about 2 cups). Halve the onion and slice into 1/2-inch half moons (about 1 1/2 cups). If using enoki mushrooms, trim the root end and separate them into large clusters.

Step 2

Make the miso butter: Combine miso, butter and sugar in a small bowl and stir until smooth and homogenous. (Miso butter can be made at least 3 days ahead and kept in the refrigerator; bring to room temperature before using.)

Step 3

Place the salmon on a plate, skin side down, and spread the miso butter in a thin layer on top, holding back about 2 tablespoons of miso butter for the vegetables.

Step 4

Heat a large, deep (lidded) skillet over medium-high. Add the oil and the cabbage, carrot, onion and enoki mushrooms (if using). Season the vegetables with salt and pepper (go lightly on the salt, since the miso butter is salty!) and cook, stirring frequently, until they begin to wilt but are still quite crisp, 5 to 8 minutes.

Step 5

Flatten the vegetables and place the salmon on top of them, miso side up. Dot the reserved miso butter on the vegetables (you may not need all of it) and pour the sake over the vegetables. Place the lid on the pan, lower the heat to medium to maintain a strong simmer and cook for 7 to 10 minutes, until flaky and just cooked through in the center. (Exact time depends on the thickness of the salmon fillet and preferred level of doneness.)

Step 6

When the salmon has finished cooking, remove the lid and stir the vegetables around the salmon to mix them with the melted miso butter. Scatter the salmon with the chopped scallions and serve with rice.