Miso Salmon
- 1 salmon fillet
- 1/4 cup of chopped onion
- 1/4 cup of chopped carrots
- 1/4 cup of chopped celery
- 1/4 tsp seafood bouillon
- 1/4 tsp of chicken bouillon
- 1 tbsp of dark miso
- 1 tbsp of sweet cooking wine
- 1 cup of water
- oil
- Pan fry the fillet in a skillet. When cooked, place the fillet on a plate.
- Add oil into the pan, cook onion until fragrant.
- Add carrots and celery, bouillon, miso, cooking wine and water. Cook until vegetables are softened.
- Add salmon back in the pan. Cook for an additional 10 minutes.
- Serve on top of rice.
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