From Linda Bladholm’s A Fork on the Road
Hokkaido Salmon and Vegetables
This dish from northern Japan is adapted from simplerecipes.com. Serve with rice.
5 tablespoons shiromiso (pale yellow miso paste)
2/3 cup sake or dry white wine
1 teaspoon sugar
2 tablespoons vegetable oil
1 medium onion, chopped
1/2 head green cabbage, shredded
2 carrots, scraped and sliced into thin rounds
4 salmon steaks, 5 to 6 ounces each
Mix miso, sake and sugar in a bowl. Heat oil in a large skillet over medium-high heat and add the onion, cabbage and carrots. Cover and steam a few minutes. Add the miso mixture and salmon. Reduce heat, cover and simmer until fish is cooked, 8 to 10 minutes. Makes 4 servings.
Per serving: 434 calories (35 percent from fat), 16 g fat (2.5 g saturated fat, 6.4 g monounsaturated), 78 mg cholesterol, 30 g protein, 27 g carbohydrates, 4 g fiber, 631 grams sodium.