Prep 15 mins
Cook 20 mins
In 'Williams-Sonoma Essentials of Slow Cooking'
- 3 tablespoons canola oil
- 1⁄2 cup vegetable broth
- 1⁄3 cup mirin
- 1⁄4 cup sake
- 2 tablespoons white miso
- 2 tablespoons soy sauce
- 1 tablespoon chopped fresh ginger
- 2 green onions, white and pale green parts, thinly sliced
- 4 salmon fillets, each about 6 oz. and 1 inch thick
- 1 tablespoon rice vinegar
- 8 cups mixed greens (frisee, arugula, spinach)
- 2 tablespoons chopped fresh cilantro
- In a large frying pan over low heat, warm 1 tablespoon canola oil.
- Add the broth, mirin, sake, miso, soy sauce, and remaining 2 tablespoons oil and stir to combine.
- Stir in the ginger and green onions.
- Add the salmon fillets and turn to coat.
- Increase 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 tablespoons 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 cilantro.
- Serve at once.