Salmon Tataki & Strawberry Miso
Tataki is a method of preparing fish in Japanese cuisine that involves searing the fish very briefly in a hot pan, leaving the fish mostly raw except for a thin outer layer. It is the perfect intro method for the aspiring at-home sushi chef who isn’t quite so daring as to use completely raw fish in their dishes. We’ve put together this Salmon Tataki and Strawberry Miso recipe for a simple yet incredibly flavorful appetizer, snack, or light meal. The addition of strawberry purée to the miso drizzle adds just the right amount of sweetness to this dish.
Enjoy!
Salmon Tataki & Strawberry Miso
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Strawberry Miso
- ¼ cup shiro white miso
- ¼ cup sugar
- 2 Tbsp sake
- 2 Tbsp mirin
- 3 Tbsp rice vinegar
- 2 Tbsp strawberry purée
- 2 Tbsp usukuchi shoyu Japanese light soy sauce
- 2 tsp karashi Japanese mustard
Salmon
- ¾ pound skinless boneless wild salmon filet, cut into 2-oz pieces
- Salt and white pepper
- Grapeseed oil
- 12 fresh California strawberries stemmed and sliced
Instructions
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
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