My friend Aggie gave me the idea for this incredibly simple Miso Salmon.
Layering veggies and salmon in a pot and cook with a miso sauce so the salmon steams. It’s about as simple as dinner can get.
I love how the steamed fish and veggies feel so nourishing and wholesome.
And with the miso juices, incredibly delicious. You’re welcome :)
I’ve kept it simple with just cabbage and mushrooms but you’re welcome to play around with different veg. And different fish for that matter.
One Pot Miso Salmon
Ingredients
- 200 g mushrooms
- 1/4 medium cabbage approx 500g / 1lb
- 1/4 cup white miso paste 60g / 2oz
- 1/2 cup water
- 2 salmon fillets
- 2 green onions scallions or chives
- 2 tablespoons roast pine nuts or sesame seeds
Instructions
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Slice mushrooms into 3 or 4 slices lengthwise and place in the base of a large saucepan. Slice cabbage into ribbons about 1cm (1/2in) thick and make a layer of cabbage. Top with salmon, skin side down if it has skin.
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Mix miso paste and 1/2 cup water in a small bowl. Drizzle over the salmon and veg.
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Place the saucepan on a medium high heat. Leave uncovered until it starts to boil.
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When you can hear the liquid bubbling, cover. Reduce the heat to medium and simmer for 10 minutes.
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While the salmon is cooking, finely slice green onion or chop chives.
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Check after the 10 minutes. If the salmon is cooked (cut into the thickest piece and have a peek - you're looking for it to be pale pink and no longer translucent). Also check that the cabbage is no longer super crunchy.
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If it needs longer cover and simmer for another 5 minutes or so.
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Check again and repeat until you're happy with the salmon and cabbage. Divide the veg between two shallow bowls. Top with salmon either whole fillets or break into chunks.
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Pour over the gorgeous miso sauce. Sprinkle over green onion (or chives) and pine nuts or sesame seeds.
Recipe Video
NET CARBS: 19g/serve
Variations & Substitutions Miso Salmon
no white miso – substitute soy sauce and use a scant 1/4 cup because soy is even saltier than miso.
different miso – if using red or brown miso, use less because these tend to be more salty and stronger in flavour – and you can always add more if you wish.
Keto / ultra low carb – halve the cabbage and serve on a bed of baby spinach leaves.
vegetarian – this would be lovely with tofu or tempeh.
more substantial (carb lovers) – steamed rice.
more substantial (low carb) – serve with extra nuts, chunks of avocado or zucchini ‘noodles’.
Low FODMAP – replace mushrooms with canned champignons, use chives instead of green onion, use white cabbage (only about 150g) and add 2 carrots finely chopped into matchsticks.
different vegetables – carrot, zucchini, eggplant, capsicum (bell peppers), broccoli or cauliflower.
different protein – chicken breast or thigh fillets (may take longer to cook).
Waste Avoidance Strategy
mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.
cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
miso paste – unopened paste keeps in the pantry for months, once open needs to be refrigerated and will last for months.
salmon fillets – freeze them.
green onions (scallions) – keep in the fridge in a plastic bag for weeks. Can be frozen.
pine nuts – keep them in the pantry.
Problem Solving Guide Miso Salmon
bland – add a little salt or serve with a drizzle of soy sauce.
burning – it’s important to keep the lid on when simmering so the salmon steams and the pot doesn’t dry out. For now quickly transfer to a clean pot leaving behind the worst burnt bits. Next time use a lower heat to simmer and keep an ear out. If it stops giving the bubbling sound it’s time to check the water level – you can always add more.
Prepare Ahead
Yes! Just cook as per the recipe but keep the pine nuts / sesame seeds separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a gentle simmer and top with pine nuts or sesame seeds.
More simple recipes like Miso Salmon
- Salmon with Pistachio Salsa & Ginger Cream
- Simple Baked Salmon with Crunchy Nut Crust
- Fish with Lime & Miso Butter
- Super Easy Smoked Salmon Spinach Tart
- Spiced Salmon with Almond ‘Hummus’
- Japanese Omelette with Miso Mayo
- Rosemary Macadamia Salsa Salmon
Have fun in the kitchen!
BIG love,
Jules x
Jules:. O-man, o-man, o-man!!! Fabulous, easy, and absolutely delicious! Thank you so much for ALL of your amazing, fresh, nutricious, few ingredients, quick prep meals. And the best part? It’s all for me.
You are a lucky girl Carol :)
I’d like to try this but don’t eat miso or soy sauce or fermented sauces. I couldn’t really use fish stock because its already fish in the water.
Do you have any ideas? Actually, I know you would, so I’m excited to hear them!
The easiest would be to just use salt David.
Or fish sauce would work – but it’s fermented. The other optio n would be to take the flavour in a different direction and serve with parmesan to give you the salty umami flavour you’d normally get from the miso. Or tomato paste would be another option :)
Many thanks, I don’t eat any of those substitutes either, but I’m sure I can find a salt substitute, and play with those.
I’m glad you continue to offer so many alternatives in your website, its very supportive to people actually embracing and enjoying their cooking rather than looking at an often intimidating recipe and thinking they can’t do it or can’t adapt it in a way that would work for them. That’s actually the main reason I’m here :)
The other thought David is you could use some acid – so lemon juice or vinegar instead of the miso to give you something to balance the richness of the salmon.
I’m glad you’re here :)