Salmon and Cabbage Nabe
The first time I made a nabe with the combination of salmon and cabbage was when I cooked the Steam-Fried Salmon and Vegetables in Miso Sauce recipe out of Naoko Takei Moore and Kyle Connaughton's cookbook, Donabe. It turned out amazing but what I really fell in love with was the combination of the flavors of salmon and cabbage intertwined with sweet miso. So, I tinkered with the original recipe to come up with my adapted version. Serve with rice on a cold evening to warm your home and soul.
1 pound salmon
Sea salt to season
3 tablespoons sake
¼ cup Horikawaya Nomura Shiro (White) Miso (seasonal)
2 teaspoons Murakami Syouten Okinawan Crushed Brown Sugar
2 tablespoons unsalted butter
1 tablespoon ginger, finely julienned
2 teaspoons garlic, chopped fine
1 each yellow onion, thinly sliced
12 oz napa cabbage, cut into 1½ inch strips
5 ounces shimeji mushrooms, gently pulled apart
6 ounces mung bean sprouts
2 teaspoon Wadaman Dark Sesame Oil
4 lemon wedges for serving
Rice for serving
Cut the salmon into 8 even-sized (2-oz.) pieces and season all sides with salt. If the skin is on the fish, place the pieces skin side up. Let rest for at least 1 hour and up to 3 hours in the refrigerator, but bring to room temperature before cooking.
In a small bowl, whisk together the sake, miso and sugar and set aside.
In the donabe or other wide pot (a Dutch oven works well), melt the butter over medium heat. Add the ginger and garlic and sauté for about 1 minute to release the aroma. Turn the heat to medium and add the onion. Stir and cook for 2 to 3 minutes until it warms through but is not fully cooked. Turn off the heat, and add the cabbage. Add the sake/miso sauce and mix well.
Place the salmon in one equally spaced layer on top of the cabbage mixture, then sprinkle the mushrooms and mung sprouts on top. Cover the pot and cook for 3 to 6 minutes, until the salmon is just cooked through.
Once cooked, drizzle dark sesame oil on top and divide the salmon/cabbage into 4 bowls. If you like a little heat, drizzle some rayu on top of each bowl, then serve with a lemon wedge and side of rice.