Miso Butter Salmon

Warm olive oil in a large skillet over medium-low to medium heat.
1 tablespoon olive oil
Pat salmon filet dry and sprinkle with sea salt.
1 teaspoon sea salt, 12 ounces salmon filet
Add salmon filet to the pan and adjust heat as needed, so it is just gently sautéing. If also cooking vegetables, add those to the pan now. Gently sauté everything for about 2 minutes.
½ fennel bulb, 2 pieces baby bok choy
Slowly add white wine, about 1 cup. You want enough to coat bottom of the pan and for the fish to be sitting in a shallow bath of liquid. Cover and cook on medium-low or low for 3-5 minutes for individual filets, or about 7 minutes for 1 large filet The liquid should just be gently simmering, not boiling!
1 cup dry white wine
Remove the lid. If the pan is quite crowded with veggies, remove them and set aside on a platter. Stir in miso and butter and mix till well incorporated.
1 tablespoon butter, ½ tablespoon white miso paste
Gently spoon miso butter over the salmon so as to baste it. This will impart the lovely flavor and help complete the cooking process. Baste on medium-low heat for a couple of minutes just to make sure the fish becomes nice and flavorful and finishes cooking. Fish is ready when internal temp of thickest part is about 130 degrees f and fish is opaque and flakes off easily with a fork.