Miso Salmon and Chinese Cabbage

The pictures for this dish are not particularly pretty, but the meal is hot, cheap, and very comforting.  The salmon in particular does not show up well in the picture because in this particular package, it was a very light colored salmon.

MISO SALMON AND CHINESE CABBAGE

4 portions salmon fillets ( I use one package of frozen walmart salmon fillets - on sale for $3.50 a bag for 4 portions)
1 chinese cabbage (washed and chopped into 1-2 inch pieces)
1 large yellow onion (chopped)
2 cups calrose rice (prepared according to package, I recommend using a rice cooker)
1 tblsp minced garlic
2 tblsp red or white miso paste ( like red  better, it has a stronger flavor)
1 tblsp soy sauce
1tsp instant dashi granules dissolved in 3 tblsp water (dashi= soup base with bonito and kombu - fish and seaweed)
1 tblsp brown sugar

Except for the salmon and rice, combine all other ingredients into a large wok or pan with a tight fitting lid.  Place on medium heat and wait until the cabbage starts to wilt down.

The cabbage fills up the pot when you first start cooking, but it wilts down to a fraction of it's original size.

When the cabbage has started to wilt down, stir well, add the salmon fillets and cover with a lid.  If using thawed fillets this will take around 10 min.  I used frozen ones, so it took 20 min for the fillets to cook through.  Make sure fillets are nestled well in the poaching liquid.

Serve with a side of rice, or on top of rice.  Make sure to pour some of the extra broth on top of the rice. This dish  could also be made with bok choy and with pork cutlets.

The following links and pictures show the exact brands I like to use.  Both can be found in asian groceries, but I actually bought my recent bag of botan calrose rice at walmart.