Slice shiitake mushrooms. Snap off the ends/strings of the snap peas.

Mash together softened butter, miso, minced garlic, mirin, soy sauce and brown sugar. It’ll look a little curdled but it’s okay. Looks weird. Tastes amazing.

Pat the salmon fillets dry with a paper towel. This is key for getting a good sear! Season with a touch of salt and pepper. Heat the avocado oil in a good-quality nonstick pan over medium-high heat. Add the salmon fillets, flesh side down and cook for four minutes. Then carefully, flip the salmon fillets so they are skin side down. Add a big spoonful of miso butter to each fillet. Cover the pan and cook for five minutes.

Cooking time may vary slightly based on the thickness of your fillet, you’ll want to watch closely, taking care not to overcook. The salmon should be opaque and flake apart easily. My fillets were done in exactly 9 minutes. Remove from pan.

Add the mushrooms and snap peas. There should be enough fat/sauce in the pan to cook the veg. The moisture in the veggies will help loosen up all those delicious stuck-on bits. Keep the heat high and quickly stir-fry, tossing to get a nice caramelization on the mushrooms. Add a spoonful of miso butter and toss to coat.

Assemble: rice or grain of choice, miso butter salmon, stir-fried veggies, sliced avocado, green onions, furikake seasoning. MUAH!