Pn-Fried and Steamed Salmon and Cabbage

Name: Pn-Fried and Steamed Salmon and Cabbage
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Raw salmon; 1/4 Cabbage; 1 pack Shimeji mushrooms; 10 grams Shio-kombu; 1 small packet Bonito flakes; 1 to 2 tablespoons Cooking sake; 1 dash of each Salt and pepper; 1 Ponzu (optional)

cookpad.japan @cookpad_jp

I wanted to create a main dish with lots of cabbage.

Leave the salmon for about 10 minutes after sprinkling it with salt and pepper. Pat dry and cook from the skin side first, and it won't smell fishy.
If the salmon is cooked through, just let steam until the cabbage is as tender as you want it to be. For 4 servings. Recipe by kurikuro

I wanted to create a main dish with lots of cabbage.

cookpad.japan @cookpad_jp

I wanted to create a main dish with lots of cabbage.

Saved

Ingredients

4 servings

4pieces Raw salmon
1/4Cabbage
1pack Shimeji mushrooms
10 gramsShio-kombu
1 smallpacket Bonito flakes
1to 2 tablespoons Cooking sake
1 dashof each Salt and pepper
1Ponzu (optional)

Saved

Steps

1

Sprinkle the salmon with salt and pepper. Cut the cabbage up into large pieces (slice the core part thinly). Cut the stem end off the shimeji mushrooms and shred.
2

Heat sesame oil in a pan. Pat the salmon dry and pan fry with the skin side down over high heat.
3

When it's golden brown, turn the salmon pieces over to cook the other side. (You don't have to cook them through.)
4

Wipe excess oil from the pan with paper towels. Throw in the cabbage.
5

Add the shimeji mushrooms, shio-konbu, bonito flakes, and sake in that order. Cover with a lid and let steam over low heat for 2-4 minutes.
6

When they have wilted, mix the cabbage, shimeji mushrooms, shio-konbu, and bonito flakes together lightly. (Don't touch the salmon too much, or it will fall apart.)
7

Line the serving plates with the cabbage and mushrooms, and place the salmon on top. If you like, pour ponzu sauce.