Tatsoi is one of my favorite greens and so easy to grow in our deck planters.  This recipe is now one of my favorite ways to cook fish!  Absolutely easy and delicious. I love using my Donabe for miso dishes like this. If you don’t have a Donabe you can use a Dutch oven.
Recipe serves 4 I made this dish for the two of us so we had beautiful leftovers.

SALMON AND TATSOI NABE

1 pound salmon
Sea salt
3 tablespoons sake
1/4 cup white miso (I love Rikki Miso Shiro Miso which you can find www.thejapanesepantry.com
2 teaspoons brown sugar
1 tablespoon finely julienned ginger
2 tablespoons unsalted butter
1 medium yellow onion finely sliced
12 oz. Tatsoi – cut into 1 1/2 inch strips
5 ounces mushrooms thinly sliced – I like a mild mushroom for this like Oyster
2 teaspoon dark sesame oil
Lemon wedges for serving
Steamed basmati or jasmine rice

Cut the salmon into 8 even sized pieces and season all over with salt. If the skin is on the fish, place pieces skin side up.
Let rest for at least 1 hour and up to 3 hours in the refrigerator. Bring to room temperature before cooking.
In a small bowl, whisk together the sake, miso and sugar and set aside.
In the donabe or a Dutch oven, melt the butter over medium heat.
Add the ginger and garlic and sauté for about 1 minute then add onion. Stir for 2-3 minutes until slightly translucent.
Turn off heat and mix in well the tatsoi and sake/miso mixture.
Place salmon on top of Tatsoi mixture equally spaced, then sprinkle the mushrooms on top.
Cover the pot and cook for 4-7 minutes, until salmon is slightly cooked thru. (Longer if you like it well done)
Serve in bowls and drizzle dark sesame oil on top of each bowl.
Serve with a lemon wedge and a side of basmati or jasmine rice.

Bon Appétit