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Salmon Tataki with Strawberry Miso
Seared salmon is complimented by a surprising and fabulous strawberry miso that will make your mouth sing.
1/4 cup shiro (white) miso
1/4 cup sugar
2 tablespoons sake
2 tablespoons mirin
3 tablespoons rice vinegar
2 tablespoons strawberry purée
2 tablespoons usukuchi shoyu (Japanese light soy sauce)
2 teaspoons karashi (Japanese mustard)
3/4 pound skinless, boneless wild salmon filet, cut into
Salt and white pepper
12 fresh California strawberries, stemmed and sliced
To make Strawberry Miso, in a heavy saucepan, whisk together miso, sugar, sake and mirin. Simmer over medium heat, whisking frequently, about 15 minutes or until color begins to darken and mixture is reduced to 1/3 cup. Remove from heat; cool. Whisk in remaining ingredients.
To cook salmon, season with salt and pepper. Heat a heavy sauté pan and add a small amount of oil. Sear filets on all sides as quickly as possible and plunge into ice water immediately; salmon should be raw except for a very thin outer layer. Chill filets 1-2 minutes; remove and pat dry. Wrap tightly in plastic wrap; refrigerate.
To serve, slice salmon into 1/2-inch slices. Fan slices on 6 plates; drizzle each plate with 2 tablespoons Strawberry Miso. Garnish with strawberries.
Nutrition Information Per Serving: 169 calories; 4 g fat; 31 mg cholesterol; 764 mg sodium; 18 g carbohydrate; 3 g fiber; 14 g protein
Makes 6 servings