Salmon Tataki with Sumiso

How to make Salmon Tataki with Sumiso - This is an excellent first-time sashimi dish. The salmon is ver y lightly cooked and served with sumiso, a sweet dr essing made with miso, mirin, mustar d, and rice vinegar. I encourage you to take a bit of extra time arranging this dish for maximum app eal.

MAKES 1 SERVINGS

Ingredients:
2½ ounces (70 grams) salmon, sliced
Salt and pepper, to taste
Olive oil, for frying
1⁄10 ounce (3 grams) dried wakame (seaweed)
1 tablespoon white miso
2 teaspoons mirin
2 teaspoons sake
1 tablespoon sugar
½ teaspoon mustard
1 teaspoon rice vinegar
¼ avocado, thinly sliced
2 lettuce leaves, for garnish
¼ cucumber, finely sliced
1 lemon

Method:

 

1. Slice the salmon into 6 even pieces and season with salt and pepper (Figs. a-b).

2. Pour a bit of olive oil into a small pan and heat over high heat.

3. Add the salmon and sear on all sides (Fig. c).

4. Place the wakame in a small bowl and add hot water to cover. Let the wakame sit for about 15 minutes, until soft, then transfer to a bowl of cold water to chill. Squeeze gently to remove excess water and set aside.

5. In a small bowl, combine the miso, mirin, sake, sugar, mustard and rice vinegar.

6. Arrange the wakame, avocado, lettuce, and cucumber on a serving dish.

7. Cut the lemon in half. Leave one half intact and cut the other half into slices.

8. Arrange the salmon, alternating with the lemon slices, on top of the vegetables. Serve with the remaining lemon half and the miso dressing on the side.

Salmon Tataki with Sumiso