Salmon and Daikon in Garlic Butter Miso Sauce

Recipe from Naoko Takei Moore

Adapted by Alexa Weibel

Published Jan. 28, 2023

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(300)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

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
Nutritional analysis per serving (4 servings)

450 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 31 grams protein; 879 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Make the miso sauce: In a small bowl, whisk together the miso, sake and mirin; set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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
300 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Merredith

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.

Sarah

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

Robin

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.

Isaiah

For the amount of effort, we felt like this was not that great. Also, we felt it would be better with a white fish like cod over the salmon.

SG Tel Aviv

My family LOVED this. I accidently used way too much dashi, although I am not sure it made too much difference -- my daughter said, "No, you didn't! I love the broth!" The only knowing change I made was to use shimeji mushrooms instead of enoki, because I couldn't find enoki, and that was the closest I could find (I think I like them better anyway, but I can't imagine it made a big difference). I did invest in a small bottle of yuzu juice and I did use both dill and togarishi.

RudisHuman

Oops! Meant to add that you should NOT use red cabbage - turns the broth pink! Sauteed, briefly, shrimp (no salmon) for char with garlic slices for taste. Added cabbage (red-dont! use green for add'l texture) and sliced parsnips vs daikon. Great results! Definitely will make again. And again. Recommend!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.