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.