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.
Salmon Tataki & Strawberry Miso
Servings 6 servings
- 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
- 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
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.
- Slice salmon into 1/2-inch slices. Fan slices on 6 plates; drizzle each plate with 2 tablespoons Strawberry Miso. Garnish with strawberries.
Serving: 146g | Calories: 188kcal | Carbohydrates: 20g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 680mg | Fiber: 1.5g | Sugar: 15gPrint