Seared Salmon Bowls with Miso Butter

The Williams Sonoma Test Kitchen is set with the happy task of developing recipes for specific types of cookware that are uniquely suited to their preparation. This simple salmon bowl is a case in point. Yes, any ovenproof sauté pan can be used to make this dish, BUT go with an ovenproof non-stick sauté pan that is designed for searing and you get to avoid having the delicate salmon skin stick to the pan during cooking and still achieve a nice crisp crust. Add the cooked salmon to a rice bowl with seared shiitake mushrooms, fresh avocado, wilted vinegar-spiked cabbage, a drizzle of miso butter and a sprinkling of Japanese seasoning and you’re in the realm of perfect weeknight cooking. Enjoy!

Seared Salmon Bowls with Miso Butter

Ingredients:

• 1 1/2 cups white rice
• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
• 1 Tbs. white miso
• 2 Tbs. grapeseed oil
• 4 salmon fillets, each about 6 oz. (180 g) 
• 4 ounces shiitake mushrooms, de-stemmed, sliced
• Kosher salt and freshly ground pepper
• 2 tsp. sesame oil
• 2 extra large handfuls of shredded cabbage
• Pinch of chile flakes
• 2 tsp. white vinegar
• 1 avocado, cut into eighths
• 1 tablespoon furikake (or a mix of toasted sesame seeds, shredded nori, salt and sugar), or to taste

Directions:

In a small saucepan, bring 2 1/4 cups of water to a boil over high heat. Add the rice, cover, and reduce the heat to low. Simmer for 15 minutes. Then turn off the heat. Set aside.

Preheat an oven to 375°F (190°C).

In a small saucepan over medium heat, melt the butter. Cook the butter, stirring frequently, until the butter is toasty brown and smells nutty, about 5 minutes. (Watch carefully during cooking and reduce the heat if the butter begins to burn.) Remove the pan from the heat and stir in the miso. Set aside.

In an ovenproof nonstick sauté pan over medium-high heat, warm the grapeseed oil. Add the salmon fillets, skin side down, and the mushrooms. Sear the salmon until browned and crisp on the underside, 3–4 minutes. Flip the filets and sear, flesh side down, until the salmon is browned on the other side, 2–3 minutes longer. Flip the salmon back to skin side down, transfer to the preheated oven, and continue cooking until the salmon is opaque throughout when tested with the tip of a knife, 2–3 minutes longer.

Meanwhile, place a small non-stick frying pan over medium heat. Add the sesame oil, cabbage, and chile flakes. Sauté, tossing gently with tongs, until lightly wilted, about 2 minutes. Remove from the heat. Add the vinegar and green onions. Stir to mix.

Divide the rice evenly among 4 serving bowls. Add a small cluster of cabbage to one side of each bowl. Add two pieces of avocado to each bowl. Remove the salmon and mushrooms from the oven and divide evenly among the bowls. Spoon the brown butter miso evenly over the tops. Sprinkle evenly with the furikake and serve. Serves 4.