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Export 6 ingredients for grocery delivery
Step 1
Slice mushrooms into 3 or 4 slices lengthwise and place in the base of a large saucepan. Slice cabbage into ribbons about 1cm (1/2in) thick and make a layer of cabbage. Top with salmon, skin side up if it has skin.
Step 2
Mix miso paste and 1/2 cup water in a small bowl. Drizzle over the salmon and veg.
Step 3
Place the saucepan on a medium high heat. Leave uncovered until it starts to boil.
Step 4
When you can hear the liquid bubbling, cover. Reduce the heat to medium and simmer for 10 minutes.
Step 5
While the salmon is cooking, finely slice green onion or chop chives.
Step 6
Check after the 10 minutes. If the salmon is cooked (cut into the thickest piece and have a peek - you're looking for it to be pale pink and no longer translucent). Also check that the cabbage is no longer super crunchy.
Step 7
If it needs longer cover and simmer for another 5 minutes or so.
Step 8
Check again and repeat until you're happy with the salmon and cabbage. Divide the veg between two shallow bowls. Top with salmon either whole fillets or break into chunks.
Step 9
Pour over the gorgeous miso sauce. Sprinkle over green onion (or chives) and pine nuts or sesame seeds.
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