Main Dish

Hokkaido Salmon and Vegetables


From Linda Bladholm’s A Fork on the Road

Main Dish

Hokkaido Salmon and Vegetables

This dish from northern Japan is adapted from 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.

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