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Miso Marinated Salmon Salad
Adapted from Nobu Matsuhisa
– 4 appetizer servings
12 ounces Trimmed skinless salmon fillet – preferably wild caught Pacific
1/2 cup White miso
5 tablespoons Sugar
3 tablespoons Mirin (Japanese sweetened rice wine)
3 tablespoons Sake
1/4 teaspoon 5 spice powder
Salad: 6 cups mixed organic greens
Reserved half of marinade
2 tablespoons Low sodium soy sauce, e.g. Kikkoman Green label
1 teaspoon Lime zest
3 tablespoons Lime juice
1 teaspoon Asian sesame oil
Pinch Freshly ground pepper
2 teaspoons Toasted sesame seeds to sprinkle on salmon and salad
Method of Preparation:
Whisk marinade ingredients in a bowl till smooth. Pour half of the marinade into a zip type plastic food bag and set aside remaining half in the bowl for the salad dressing.
Mix ingredients for the salad dressing, except for sesame seeds, and set aside.
Cut salmon into four 3 ounce portions. Place salmon into plastic bag with the marinade. Knead marinade gently to coat salmon. Squeeze out as much air as possible, folding the bag as necessary to create as much contact as possible between salmon and marinade. Zip close the bag and keep refrigerated for about an hour to overnight.
Remove salmon from marinade and blot lightly with paper towels.
On medium high setting, heat a nonstick skillet till hot, add 1 T peanut oil. Sear the salmon on the non-skinned side (which will be the presentation side) till nicely browned –about 2 minutes. Gently flip salmon over and sear about 2 more minutes till barely cooked through. Remove from pan.
Toss salad with desired amount of dressing to just lightly coat (remaining dressing can be saved, covered in the refrigerator for up to 1 week). Divide among 4 plates and top each with one piece of salmon, (skinned side down). Brush or drizzle a little dressing over salmon, sprinkle with toasted sesame seeds.