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Salmon Tataki & Strawberry Miso

Salmon Tataki & Strawberry Miso: A Fresh, Irresistible Delight

Enjoy Salmon Tataki with Strawberry Miso, a refreshing dish that combines rich umami and sweet strawberries in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Miso Sauce
  • 3 tablespoons Shiro Miso Adds an umami flavor and creamy texture; white miso works as a milder substitute.
  • 1 tablespoon Sugar Balances the savory miso with sweetness; honey or agave syrup can be great alternatives.
  • 1 tablespoon Sake Enhances the flavor of the miso; mirin can be swapped in for a sweeter touch.
  • 1 tablespoon Mirin Contributes depth to the sauce; consider replacing it with sugar or a splash of vinegar if needed.
  • 1 tablespoon Rice Vinegar Offers acidity to brighten the sauce; apple cider vinegar works as a substitute.
  • 1 cup Strawberry Purée Brings sweetness and a delightful flavor; fresh blended strawberries are perfect to use.
  • 1 tablespoon Usukuchi Shoyu This light soy sauce seasons the dish beautifully; regular soy sauce can be a substitute in a pinch.
  • 1 teaspoon Karashi A spicy Japanese mustard that enhances flavor; omit for a milder sauce or use Dijon mustard instead.
For the Salmon
  • 2 fillets Wild Salmon Fillet The star of the dish; opt for high-quality and skinless fillets.
  • to taste Salt and White Pepper Essential for seasoning the salmon; any preferred salt and pepper blend can be used.
  • 2 tablespoons Grapeseed Oil Ideal for searing with its high smoke point; canola or vegetable oil also works well.
For Garnish
  • 4 pieces Fresh California Strawberries Adds a pop of color and flavor; any fresh strawberries will do wonderfully.

Equipment

  • pan
  • bowl
  • whisk
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine shiro miso, sugar, sake, mirin, rice vinegar, strawberry purée, usukuchi shoyu, and karashi. Whisk until smooth and creamy.
  2. Take the wild salmon fillet and sprinkle salt and white pepper on both sides. Rub the seasoning into the flesh.
  3. Heat a pan over medium-high heat and add grapeseed oil. Sear the salmon for 1-2 minutes on each side until golden-brown but slightly raw in the center.
  4. Remove the salmon from heat and let it rest for about 5 minutes. Slice it into bite-sized pieces.
  5. Arrange the sliced salmon on a plate, drizzle with strawberry miso sauce, and garnish with fresh sliced strawberries.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 50mgCalcium: 2mgIron: 5mg

Notes

Ensure to use fresh ingredients for the best flavor. Resting the salmon is crucial for juiciness.

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