Simmered Salmon and Potatoes in Miso and Butter

This is my mother's recipe since long ago.I didn't use that much butter, but if you want a richer flavour, you can add more.I wanted to eat salmon with miso flavour, so I didn't use salt and pepper. Recipe by Nayuho

My wife is from Nagoya, Japan and she loves miso everything so one night i decided to make this miso salmon and it was so good. This is why i am sharing it with all of you.

I wanted to make another recipe using salmon and potatoes. I thought the potatoes with miso and mayonnaise would be tasty.Set the grill at the medium heat.Add some red chilli powder or yuzu-kosho if you like. Recipe by Ryuuchan mama

My family has been making this dish for generations. I make it every week when new potatoes are in season.My father and husband don't even like potatoes, but they like this dish!It goes well with rice as well as drinks.I use homemade country-style miso that has a very strong salty flavor. If using sweet miso, adjust the amount of sugar. The key to this recipe is to stir fry the potatoes very, very well. Recipe by Chakore-to

In the Sanuki region (in Kagawa prefecture) miso is a must in oden (fish cake stew)! When I had some miso left over from making oden, I tried adding it to foil-wrapped salmon, and the result was surprisingly creamy and delicious. Since then it's become a firm family favorite!It's also delicious if you add some ground sesame seeds to the miso.You can use melting or non-melting type sliced cheese. The non-melting type has a stronger flavor, which I prefer. It will still melt though. You don't need to oil the foil or the frying pan.The mixed miso will be sweeter with white miso, but if you don't have it just use the miso you have on hand and adjust the sweetness with sugar. Recipe by Blue poppy

This dish really represents Hokkaido! Every Hokkaido native has grown up with this dish. It's warming and filling regional favorite.You can make this in a pan or in an electrical griddle. Just use the same procedure and reduce the amount if needed, you don't have a lot of washing up afterwards, and it's so easy. For the version in the photos, I used a small tabletop pot.If you use an electric griddle, more moisture will evaporate so it will be like a stir-fry. For 4 to 5 servings with a generous amount of miso sauce. Recipe by Mirunesan

We received a lot of potatoes and corn as a gift.You can take the kernels off easily with your hands in Step 2.In Step 4, the potatoes are already cooked, so all you need to do is to mix them!I used barley miso (mugi miso). Adjust the amount of miso depending on the type you use. Recipe by motchan

This is a recipe I made for my husband, who loves miso ramen and potatoes with butter. It's really filling.Don't over-cook the potatoes, or they'll lose their crispy texture. For 2 to 3 servings. Recipe by Haranouenoponyoponyo

My mackerel loving husband makes this for me a lot. It's a little salty and rich.The miso flavor may be too rich for some people, so adjust the amount to your taste. For 4 slices. Recipe by chima@

The frying pan doesn't get dirty. Just wrap and cook!Salmon is not too fishy, and is easy to cook even for people who aren't good at cooking fish.Do you like sake lee soup with salmon? If you do, substitute some sake lees for the garlic and sesame seeds in the miso mix. Mix it in a grinding bowl (although this might seem a bit advanced). Your fish will be extra delicious this way. Coho or silver salmon is very rich in fat, so don't add any butter or cheese. If you have regular salmon, try adding various things to the sauce. For 1 serving. Recipe by pegupepepe

I've been making this dish for a while now.You can eliminate any fishy flavor by boiling the sauce in the beginning.Here, I used readymade ground ginger from a tube, but it's also good with fresh sliced ginger. Recipe by Kyansama

We often have this at our home. If you grill this on a fish grill, you'll get those great flavors of charred miso, but the clean-up tends to be rather difficult. You could cook in a baking or parchment paper-lined frying pan.I often use this marinade with cheap fish.You can freeze it after Step 5.When you cook it, let it defrost naturally.Miso burns easily.It's best if you flip the fish, but make sure the filets don't break. Recipe by Aruk

しっかり濃い目の甘辛さで、サーモンがクセなくより美味しくなります！お酒と一緒に味わいたくなる一品。赤ワインでも楽しめます。

I like eating new potatoes with their skins on.I wanted to eat them with miso, which became oil and miso.Make sure the potatoes are cooked through completely before adding ingredients flavoring ingredients. Recipe by Haruurara

Follow these three tips and you'll have a scrumptious dish that'll be loved by all.Tip 1. Pour hot water on the fish. It's an extra step, but it helps remove the odor and drains it.Tip 2. Add the fish once the sauce has come to a boil.Tip 3. Simmer in a short time. It avoids the filet from flaking and also prevents from becoming hard.I sliced one mackerel into 2, and cut them half. For 4 servings. Recipe by sachie mama

This is our family's usual fried salmon dish. It's one of my daughter's favorite meals.This is even easier to make with salmon that's already had the bones removed, but it'll be a bit more expensive. Since any sweet miso that spills out of the stuffed salmon in Step 7 will burn easily, wipe any excess with a paper towel to prevent burning.For 4 servings. Recipe by Chisora.

A variation of a recipe I learned from my mother. I used regular miso for this, but it's also delicious if you use plum miso and reduce the sugar.Step 1: If you're concerned about any fish smell, pour hot water over it.Step 3: Please boil while pouring the miso sauce over it. You can also use a frying pan. Please adjust the soy sauce and miso as desired. Recipe by Yuuyuu0221

I thought up a recipe that is healthy using nutrition-rich yogurt, that has a mild taste.You can add more or less cheese if you like. Recipe by caramel-cookie

My favorite way to make salmon. So tasty, and if you do any kind of Asian-inspired cooking then you should have all the ingredients on hand ;)

I want to serve well-seasoned stewed dishes to my family that'll go well with a bowl of white rice. But I also want to cut down on the amount of salt used. So the sesame oil and ground sesame seeds adds flavor even with a light seasoning.The burdock should be slightly firm after cooking. If you prefer the burdock to be softened more, cook for a little longer at Step 4. To avoid the salmon from flaking while cooking, shake the pan at Step 6 or use a spatula to mix briefly to blend with the seasoning ingredients. Recipe by caramel-cookie

I added a twist to my usual miso simmered mackerel.Prepare the fish first. With this small effort, the taste will be much more delicious. For 4 servings. Recipe by Utsukushiki Roxanne

I've been making miso-simmered mackerel since my high school days. Through trial and error, I came up with the perfect recipe for miso-simmered mackerel!!You can use any kind of miso you like. Red, white, or kouji miso would all work, so just use the one that suits your taste. Simmering at a little bit higher heat helps the flavors blend and makes it really delicious. Recipe by Kumekanachan

A favorite dish of mine.Adjust the seasoning according to the saltiness of the miso. For 4 servings. Recipe by mkmchy

I came up with this recipe one sunny day on the weekend. With a glass of wine in one hand, I contemplated how great a normal life is.The baking time varies depending on the oven. Since the ingredients are all cooked through, you only need to bake it until it's browned on top. For 20 cm [7.9 in] diamater pie dish; about 4 servings. Recipe by ochikeron

I got this idea from Gamjatang, a Korean spicy pork and potato soup. I thought chicken drumsticks and potatoes would be good cooked the same way. To tell the truth, I've never actually eaten real Gamjatang.This is simmered for quite a long time, so I've tried using different kinds of potatoes, and I've discovered the key is to cut them in big pieces!If the potatoes are small, just put them in whole, after peeling!Sprinkle with white sesame seeds before eating, if you would like. Recipe by yaburie

Because I had a lot of salmon, I decided to cook my favourite salmon hot pot. I usually prepare a robust miso or soy sauce broth hot pot, but this time I opted for a lighter, salt broth.-Adjust the ingredient amounts to taste.-Add any kind of vegetables and as much as you want. Recipe by annnnn

This is one of my favorites at the moment. Delicious!#weeklyfish #salmon #miso

I wanted a tasty way to eat new potatoes.-Adding doubanjiang to the ☆ ingredients makes this the perfect drinking appetizer.-If you don't like the skins, you can peel them right off the potatoes while they're still hot. Recipe by Hananare

The sauce will thicken once it cools, so take that into consideration while preparing the sauce.If you overcook the fish, the flavor will be compromised, so be careful.I recommend using a shallow pot or frying pan. For 4 servings. Recipe by Cooking S Papa