Salmon Cabbage Miso Butter Rice

For 4
Cooking Time:
35 mins
Swanson No Added MSG Clear Chicken Broth 150ml
Salmon 150g
Minced garlic 1 tsp
Onion (cut into small pieces) 1/4 pcs
Cabbage (cut into small pieces) 80g
Rice 150g
Butter 10g
White wine 50ml
Cooked green peas 10g
Parsley 3g
Salt A pinch of
Miso 1 tsp
Sugar 1/2 tsp
Soy sauce 1/2 tsp
Sprinkle some salt on salmon and marinate for 10 mins.
Pat dry salmon. Heat oil in a pan. Pan fry the salmon until golden. Take out and set aside.
Heat oil in a pot, add minced garlic and onion. Fry until fragrant and transparent. Add cabbage, rice, butter and fry for around 1 minute until fragrant.
Add white wine and bring to boil. Let the alcohol evaporate. Add seasonings and Swanson No Added MSG Clear Chicken Broth. Bring it to boil. Add the cooked salmon. Cover and simmer for about 10 mins. Then turn to medium high heat. Cook for another 1 minute. Turn off the heat. Keep the lid on for about 10 minutes. Check if the rice is cooked through. Cook on low heat with the lid on until it is completely cooked.
Take out the salmon. Debone and remove the skin. Bring it back to the rice. Add cooked peas. Mix well. Sprinkle some parsley leaves on top.

  1. White miso is sweeter and red miso is more salty. Adjust according to your taste.
  2. Get salmon fillet without bone. It is safer for kids.