Chilled Salmon With White Miso And Summer Melons
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Cilantro Leaves (fresh)2 tbsps
Juice (yuzu)1 tbsp
Lemon Oil (extra virgin)1
Salt3 cups
Fish1 cup
TamariDirections:
1
Cut each melon into quarters lengthwise and remove the seeds with a large table or serving spoon
2
Square three of the quarters of each melon so they can be sliced easily
3
Run the remaining quarter of each melon through an electric vegetable juicer and reserve for tamari/melon sauce
4
Slice the squared quarters very thinly
5
Place in a mixing bowl with the Vidalia onion, mint leaves, cilantro leaves, yuzu, and lemon oil
6
Toss to combine and set aside
7
; Combine the broth, miss, and tamari in a medium sauce pot over medium heat
8
Simmer then add the salmon fillets
9
Return to a simmer and cook the fillets until they are just done, approximately 6 to 8 minutes, depending on the thickness of the fillets
10
Remove the salmon from the seasoned broth and allow to cool
11
Brush the fillets with the 2 remaining tablespoons of light miso
12
Store up to 4 hours
13
; Combine the melon juice and the tamari in a small sauce pot over medium-low heat
14
Light foam will form on the top of the sauce once it begins to simmer
15
Skim the foam and simmer two to four minutes
16
Remove from the heat and strain through a fine mesh strainer
17
To assemble the dish, divide the melon salad onto the center of each of four chilled plates
18
Plate a salmon fillet atop each salad
19
Dress each fillet with some of the tamari/melon sauce
20
Serve immediately