1-First, prepare the vegetables as indicated in the recipe. That means chopping the cabbage into 2-inch pieces, slicing the carrots diagonally into ½-inch coins, and cutting the onion into ½-inch half moons.

2-Next, make the miso butter by blending the miso, butter, and sugar until smooth. You can prepare this up to three days ahead and keep it in the fridge for easy use later.

3-Then, place the salmon skin side down and spread a thin layer of miso butter on top, saving 2 tablespoons for the vegetables. Heat oil in a large, deep lidded skillet over medium-high heat and add the cabbage, carrots, onion, and mushrooms if you’re using them. Season lightly with salt and pepper, then cook while stirring often until the vegetables are slightly wilted but still crisp, about 5 to 8 minutes.

4-After that, flatten the vegetables in the skillet, place the salmon on top with the miso side up, dot the remaining miso butter on the vegetables, and pour the sake over them. Cover the skillet, reduce the heat to medium, and let it simmer for 7 to 10 minutes until the salmon is flaky.

5-Finally, remove the lid, stir the vegetables gently to mix with the melted miso butter, sprinkle the scallions over the salmon, and serve it all with steamed rice. For variations, you might add more veggies like bell peppers or corn to enhance the dish.