California strawberries are grown by hundreds of family farmers who are passionate about producing the sweetest and healthiest strawberries in the nation. We encourage you to learn more about where your strawberries come from!
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