Japanese Braised Salmon

In 'Williams-Sonoma Essentials of Slow Cooking'

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a large frying pan over low heat, warm 1 tablespoon canola oil.
2. Add the broth, mirin, sake, miso, soy sauce, and remaining 2 tablespoons oil and stir to combine.
3. Stir in the ginger and green onions.
4. Add the salmon fillets and turn to coat.
5. Increase the heat to medium, cover, and cook until the salmon is opaque throughout, 12-15 minutes.
6. Transfer the salmon to a plate and cover to keep warm.
7. Measure out 4 tablespoons of the cooking liquid and set aside.
8. Raise the heat to high and cook the remaining liquid until it measures about 3/4 cup; stir in the vinegar.
9. In a bowl, toss the mixed greens with the reserved cooking liquid.
10. Transfer the salmon and greens to a warmed serving platter.
11. Drizzle with the reduced cooking liquid and sprinkle with cilantro.
12. Serve at once.