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Fish, East Asian

Salmon chanchan-yaki with rice

Salmon chanchan-yaki is a Japanese dish from Hokkaido where salmon fillets cook on a bed of vegetables, under a paste of miso and butter. It serves 4 and takes 35 minutes, it's an easy recipe, for €4.80 per serving. The key is spreading the cold miso paste on the hot fish, it melts into a sauce and caramelizes slightly at the end.

Off to Hokkaido, with salmon and vegetables cooked together under a miso butter, a real warming dish.

Salmon chanchan-yaki with rice
Total time
35 min
Difficulty
Easy
Cost per person
€4.80
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Salmon chanchan-yaki combines tender fish steamed over vegetables with the rounded flavor of miso that caramelizes gently on top. The cabbage, carrots and mushrooms stay crisp under the soft salmon, while the butter and miso paste melts into a fragrant sauce, a little sweet, a little salty.

It's a good weeknight dinner when you want something comforting without spending hours in the kitchen, and it also works well on a Sunday with guests, since you serve it straight from the skillet. Kids usually like the sweet and salty miso flavor, and the rice underneath soaks up the juices so everyone can help themselves.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Fruits and vegetables

  • White cabbage 300 g
  • Carrots 2
  • Button mushrooms 250 g
  • Onion 1

Pantry

  • Miso 3 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Dry white wineoften in the pantry 5 cl
  • Neutral oiloften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Dairy

  • Butter 40 g

Allergens Fish, Lactose, Soy

The step by step recipe

  1. Slice the cabbage, onion and mushrooms thinly, cut the carrots into thin sticks.

    Keep the pieces fairly large, they should stay crisp.

  2. Mix the miso, softened butter, sugar and wine into a smooth paste.

    White miso gives a milder paste, red miso a stronger one.

  3. Cook the rice in salted water, then drain it. 11 min

    It will serve as a base to soak up the juices from the fish.

  4. Spread the vegetables in a large oiled skillet, place the salmon fillets on top and cover them with half of the paste.

    Place the salmon on the vegetables, the steam cooks it gently.

  5. Cover and cook over medium heat, then uncover, add the rest of the paste and let it caramelize. 15 min

    If it sticks, add two tablespoons of water and cover again.

  6. Serve straight from the skillet at the table, with the rice.

    Everyone spoons a bit of the melted paste over their rice.

Our tips to get it right

  • Pick salmon fillets of the same thickness so they all cook at the same rate.
  • Don't cut the vegetables too thin, they should keep some bite after steaming under the fish.
  • If you don't have white wine, swap it for a little water or broth, the paste will just be slightly less fragrant.

The variations

  • Swap the salmon for cod or mackerel, the cooking method stays the same.
  • For a vegetarian version, replace the salmon with slices of firm tofu placed over the vegetables.
  • For kids in a hurry, serve the miso paste on the side as a dip, some prefer dipping to pouring.

What to serve it with

  • Steamed rice, as in the recipe
  • Miso soup as a starter
  • Green tea with the meal

Storage

Salmon chanchan-yaki keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the salmon and vegetables would lose their texture. Reheat it gently in a covered skillet over low heat so the fish doesn't dry out.

Questions about this dish

Can you use red miso instead of white miso?

Yes, red miso gives a stronger, saltier paste than white miso. Start with the same amount, then taste before adding more to the dish.

Can you make the miso paste ahead of time?

Yes, you can make it the day before and keep it in a sealed jar in the fridge. Let it sit out briefly before using so it spreads more easily on the salmon.

Do you need to remove the skin before cooking the salmon?

It's not necessary, the skin protects the fish while it steams under the lid. You can remove it before serving if you prefer.

How do you know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and turns pale pink inside. Count about 15 minutes covered for medium sized fillets.

How long does it take to make a salmon chanchan-yaki with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a salmon chanchan-yaki with rice?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon chanchan-yaki with rice cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, soy. Always check the labels of the products you buy.

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