I love Japanese food. So I decided to make some Miso Salmon Braised with Shitake Mushrooms. I prepared this dish braised not grilled, like most Miso Salmon recipes because most Filipino dishes are prepared braised and I grew up liking dishes with a lot of sauce. I was going to prepare this dish with a side salad of corn and asparagus but realized I didn’t buy enough salmon so I switched gears and paired the dish with Garlic Butter Shrimp, a recipe I learned from my Father.
- 1 lb salmon cut into 4 strips
- 3 cloves minced garlic
- 1/4 chopped red onion
- 2 cups of sliced shitake mushrooms
- 1/4 cup miso paste, the recipe called for white but my grocery store only had red
- 1/4 cup mirin; Japanese sweet cooking wine
- 3 tbsps rice wine vinegar
- 3 tbsps soy sauce
- 1 1/2 tbsps minced ginger
- 2 tbsps sesame oil
- 2tbsps water
Garlic Butter Shrimp
- 1 lb peeled and deveined shrimp
- 4 cloves minced garlic
- red pepper flakes
- salt and pepper
- 2 tbsps lemon
- 2 tbsps chopped cilantro
- 2 tbsps butter
- 2 tbsps EVOO
Prepare the miso, ginger and all the wet ingredients in a bowl.
Pour over salmon in a casserole dish. Let marinade for 20 minutes.
Heat EVOO in pan at medium heat. Fry salmon meat side down for a couple minutes. Flip over for another couple minutes. Put aside on a plate.
Add more EVOO. Sauté onions until soft. Add mushrooms and sauté until soft. Add garlic. Sauté until fragrant. Add left over marinade and cook through.
Add salmon back into pan and cook low for 5 minutes. Shut off flame. Cover and let it sit.
In another pan warm on medium the butter and EVOO.
Add garlic and cook for a few minutes.
Add red pepper flakes.
Add shrimp. Add salt and pepper. Cook until shrimp is pink.
Shut off flame. Add lemon and cilantro.
Serve with white rice.