¾poundskinlessboneless wild salmon filet, cut into 2-oz pieces
Salt and white pepper
Grapeseed oil
12fresh California strawberriesstemmed 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.