Miso Butter Salmon

4 fillets salmon
SIDS SALT & PEPPER to taste
1 tbsp all-purpose flour
shimeji mushrooms
shiitake mushrooms
1 tbsp butter
1 tbsp rice bran oil
SEASONINGS:--
2 tbsp miso
2 tbsp sugar
4 tbsp saké
2 tbsp mirin
3 tbsp soy sauce
TOPPINGS:--
chives
toasted white sesame seeds

Combine the ingredients for the seasonings.
Finely chop chives and cut off the stem of shimeji mushrooms. Separate shimeji into smaller pieces with hands.
Cut off the stem of shiitake mushrooms and thinly slice them.
Check to see if the salmon has any bone, and remove if there is any. (it’s good to have a pair of fish bone tweezers) Pat dry the salmon with paper towel and season the salmon with SIDS SALT & PEPPER.
Sprinkle flour on the salmon and thinly coat it all over the salmon. (The flour will prevent the delicious juice leaking from the salmon and it also acts as a thickening agent for the sauce)
Heat the oil in a frying pan over medium heat. Place the salmon skin side up. You can see how far you’ve cooked from the side of the fillet. Don’t burn the salmon using high heat. Cook for 5 minutes.
Flip so the skin side is on the bottom and add the shimeji and shiitake mushrooms. Cook the skin side for 5 minutes.
Cook the sides of the salmon for 1 minute each. It is okay if there is a bit of translucent pink in the middle. The remaining heat will continue to cook the rest of the fish.
Add the butter and sauté the mushrooms. Put the mushrooms on the salmon so salmon gets some of the delicious sauce.
Add the seasonings and coat the salmon using a spoon.
Transfer the salmon and garnish with the chives.