Salmon and Daikon in Garlic Butter Miso Sauce

Name: Salmon and Daikon in Garlic Butter Miso Sauce
Total time: 50 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 1/4 cup miso; 2 tablespoons sake; 1 tablespoon mirin; 1 teaspoon sea salt; 1 pound salmon fillet, skin removed, cut into 6 to 8 pieces; 1/2 pound daikon, halved lengthwise if thick, then cut crosswise into 1/8-inch-thick slices; 1 1/4 cups dashi, preferably kombu and bonito dashi; 1 (7-ounce) package enoki mushrooms, trimmed then torn into small clusters (about 5 ounces); 1 small carrot, peeled, cut into 2-inch segments then sliced into 1/8-inch-thick matchsticks; 2 garlic cloves, thinly sliced; 1 tablespoon unsalted butter, cut into 6 to 8 pieces and chilled; Fresh or bottled yuzu juice (or Meyer lemon juice), to taste (optional); Chopped dill, for serving (optional); Shichimi togarashi (Japanese seven-spice powder), for serving; Freshly cooked rice, for serving

Recipe from Naoko Takei Moore

Adapted by Alexa Weibel

Salmon and Daikon in Garlic Butter Miso Sauce — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 50 minutes
Rating: 4(269)
Notes: Read community notes

A stunning one-pot meal that cooks in just 15 minutes, this salmon dish creates a silky miso sauce that tastes lavish. The recipe comes from Naoko Takei Moore, who co-authored “Donabe: Classic and Modern Japanese Clay Pot Cooking” with Kyle Connaughton (Ten Speed Press, 2015) and created Toiro, a Los Angeles shop that specializes in donabe and Japanese cookware. It’s intended to be cooked in a donabe, a Japanese clay pot prized for its ability to retain heat and cook evenly, but also works well in a Dutch oven or other pot. Once you’ve stirred together your miso sauce, seasoned your salmon and prepped your vegetables, the meal comes together with little effort, as you layer the vegetables, dashi, salmon and sauce in your pot then simmer until tender. Organize your prepped ingredients and the practice of cooking this dish feels as soul-soothing as the results. —Alexa Weibel

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Ingredients

Yield:4 servings

For the Miso Sauce

¼cup miso
2tablespoons sake
1tablespoon mirin

For the Salmon

1teaspoon sea salt
1pound salmon fillet, skin removed, cut into 6 to 8 pieces
½pound daikon, halved lengthwise if thick, then cut crosswise into ⅛-inch-thick slices
1¼cups dashi, preferably kombu and bonito dashi
1(7-ounce) package enoki mushrooms, trimmed then torn into small clusters (about 5 ounces)
1small carrot, peeled, cut into 2-inch segments then sliced into ⅛-inch-thick matchsticks
2garlic cloves, thinly sliced
1tablespoon unsalted butter, cut into 6 to 8 pieces and chilled
Fresh or bottled yuzu juice (or Meyer lemon juice), to taste (optional)
Chopped dill, for serving (optional)
Shichimi togarashi (Japanese seven-spice powder), for serving
Freshly cooked rice, for serving

Ingredient Substitution Guide

Preparation

Step 1
Make the miso sauce: In a small bowl, whisk together the miso, sake and mirin; set aside.
Step 2
Prepare the salmon: Sprinkle the salt on both sides of the salmon. Set aside for 15 to 30 minutes, then pat dry using paper towels.
Step 3
Arrange the daikon slices in an even layer to cover the bottom of a large donabe or Dutch oven. Add the dashi, cover with a lid and set over medium-high heat.
Step 4
As soon as the dashi starts to boil, add the enoki mushrooms and carrot in layers. Add the salmon pieces, then pour the miso sauce over the salmon. Sprinkle the garlic on top, followed by the butter.
Step 5
Cover with the lid again, turn down the heat to maintain a simmer, and cook for about 4 minutes, until the salmon is cooked through.
Step 6
Drizzle the yuzu juice over the salmon, if using. Divide among individual bowls and garnish with chopped dill (if using) and shichimi togarashi. Serve with rice.

Ratings

4 out of 5

269 user ratings

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Private Notes

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Cooking Notes

Merredith1 year ago

Delicious! We didn’t have enoki mushrooms, so we used thinly sliced creminis, and added a squeeze of lemon (we also had neither yuzu nor Meyer lemon at hand ) at the end — which truly added brightness while somehow also deepening the umami from the dashi and the miso. My husband broiled the salmon fillet just briefly to give it a hint of char before adding it to the pot. The broth was silky and incredibly satisfying; and for such a light dish, we all felt quite full. Guests and family loved it.

Sarah1 year ago

Delicious! Took much longer to cook the fish, but still pretty fast.

Robin1 year ago

This is delicious! The earthy saltiness of miso combined with the tempered sweetness of the mirin and sake, and the irresistible flavor of garlic butter create a powerful flavor bath for the salmon and vegetables.

Jennifer1 year ago

This was delicious. I used parsnip because I couldn’t find daikon, and used regular lemon juice at the end. Otherwise followed the recipe to the letter. This is at once rich and light, we cleaned our bowls. Tasted like a restaurant would make it, not a home chef. Two thumbs up!

Terri S.1 year ago

I couldn't find enoki mushrooms or dashi, but I did substitute with both shiitake and cremini mushrooms and used chicken broth. I also added some nori while cooking and a dab of wasabi at the end. This was a delicious recipe!

Agix1 year ago

Just making it now. Even with salmon filets that are medium thickness we're already looking at 11 minutes cooking time. I just hope the veggies are not soggy by the time the fish is done.

Jwal3 months ago

I love this recipe. Like others, I have had to sub out ingredients. Have packets of dashi from H-Mart. Shitake instead of enoki mushrooms and halibut in place of salmon.

home cook5 months ago

My toddler’s absolute favourite dinner. It’s easy, fast, light, and healthy. Highly recommend. I like to add fresh ginger to broth. Serve it with a little white rice.

Suze5 months ago

Omg this was amazing. Used a rice koji miso as that was in the fridge and wowowow. Served with somen but soba or rice would have been great. 10/10 will trade again.

adam10 months ago

Made without daikon subbed more carrots and used rice win vinegar and sugar sub for mirin and used shaoxing wine as sub for sake and used furikake/fried garlic/Thai dried pepper flakes subbed for togarishi. So good!

jg1 year ago

i am cooking it next week for a dinner party. no need to test it as Naoko's recipes are ALWAYS perfect and my husband, our guests and i ALWAYS love them...without exception. i cant wait to taste this one as well. jg

Anna M1 year ago

Absolutely delicious! Go buy mirin and sake if you don’t have it, you will not regret it. I’m sure whoever is trying this recipe will repeat. I replaced daikon with parsnip, dashi with chicken stock and enoki mushroom with frozen button mushrooms, all because I couldn’t find the original ingredients. Even with all the replacements, this recipe is a winner.

cbern1 year ago

Cooked sans carrot and served it over jap chae 10/10

Kathy M.1 year ago

Truly outstanding recipe. I made it as written except I used shiitake mushrooms. It will go into the regular rotation, I get lots of compliments. I realize you can modify the vegetables as long as you have the magic umami powerhouse of the dashi, mirin, sake, and miso.

Jean1 year ago

This is yummy! I wanted to use what I had in the house as well as ramp up the vegetable quotient. So added some shredded green cabbage below the layer of daikon (used purple daikon), used dried shitake instead of the enoki (and added some of the mushroom soaking liquid as well.) Scallions on top instead of dill and used some Shichimi togarashi with yuzu in it that I had gotten at Toiro! Really delicious.

HB1 year ago

This was super yummy, event with swaps--soy sauce instead of dashi, baby bella mushrooms instead of enoki--and no dill or shichimi togarashi

Lauren1 year ago

I don't know anywhere that sells 1/2 lb daikon. The smallest I could find was 3 lbs. Now what?

Jennifer O1 year ago

I always ask a clerk in Produce Dept. to cut off a piece, as many are practically the size of a baseball bat.

Jennifer O1 year ago

Need more than 1 1/4 C of dashi for 4 servings to look like the broth in photo. I tested the recipe for one, used almost 3/4 cup. Five minutes veggies/salmon cooked perfectly. Used shiitakes, served w/baby bok choy & 100% buckwheat soba. Yuzu juice at supermarket is $10.29 for small bottle, so used lemon. but will buy when I make again for guests. Don't skip shichimi togarashi & dill. This recipe is a winner!!!

Es1 year ago

Can I give this 10 stars? This was as good as it gets for home cooking (and for most restaurants I know). I substituted (because I couldn't get) a ramen broth (Ocean's Halo brand) for the dashi and shiitake mushrooms for the enoki and didn't have dill. It cooked quickly and the end result was better than I imagined it would be. Served over jasmine rice in a soup bowl. This dish was a wow, wow.

Oregon oldbear1 year ago

What color miso is recommended?

Terri S.1 year ago

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