Step 1

Cut salmon into chunks and transfer to a plate.

Step 2

Cut scallion and ginger, add to the same plate. Season with white wine, salt and black pepper. Massage the salmon and marinate for 10 minutes.

Step 3

Chop and dice half an onion.

Step 4

Cut the asparagus into roughly 1-inch cylinders, and transfer to a plate.

Step 5

Peel and dice the potatoes into cubes, and soak in water.

Step 6

In a medium saucepan, heat oil on medium-high heat. Sauté the mushrooms for a while, then add in chopped onion and sauté until golden brown.

Step 7

Drain the potatoes, add into the pan along with heavy cream and chicken stock.

Step 8

Strain the miso paste into the broth. Bring to a simmer and stew the vegetables until potatoes are fully cooked.

Step 9

Season with black pepper and place salmon into the pan. Add asparagus and butter. Cook for 2 minutes, serve hot.