1-Prepare the miso butter glaze: First, combine ⅓ cup white or yellow miso with 3 tablespoons unsalted butter at room temperature and 3 to 4 teaspoons sugar until it forms a smooth mixture.

2-Apply miso butter to salmon: Spread a thin layer of this miso butter on the 1¼ pounds skin-on salmon fillet, then set aside about 2 tablespoons for the vegetables.

3-Cook the vegetables: Heat 1 tablespoon neutral oil in a large, deep lidded skillet over medium-high heat and add the vegetables.

4-Add and season vegetables: Next, include ½ small head of green cabbage chopped into 2-inch pieces (about 6 cups), 2 large carrots sliced diagonally into ½-inch coins (about 2 cups), 1 medium yellow onion sliced into ½-inch half moons (about 1½ cups), and optionally 3½ ounces of enoki mushrooms separated into clusters. Season lightly with salt and pepper, then stir frequently for 5 to 8 minutes until they begin to wilt but stay crisp.

5-Cook salmon with vegetables: Flatten the vegetables in the skillet and place the salmon skin side down on top, with the miso side up. Dot the reserved miso butter over the vegetables and pour in ⅓ cup dry sake (junmai). Cover the skillet, reduce the heat to medium for a strong simmer, and cook for 7 to 10 minutes until the salmon is flaky and fully cooked.

6-Final steps before serving: Remove the lid, stir the vegetables around the salmon to mix with the melted miso butter, and sprinkle 2 thinly sliced scallions over the dish before serving hot with steamed rice.