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Receta Chilled Salmon With White Miso And Summer Melons
by Global Cookbook

Chilled Salmon With White Miso And Summer Melons
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Ingredientes

  • 1 x cavallion or possibly cantaloupe melon peeled
  • 1 x Korean or possibly honeydew melon peeled (Korean melons don't have to be peeled)
  • 1 x Vidalia onion shaved
  • 1/4 c. fresh mint leaves
  • 2 Tbsp. fresh cilantro leaves
  • 1 Tbsp. yuzu juice - (to 2 tbspns)
  • 1 Tbsp. extra-virgin lemon oil
  • 4 x Miso Poached Salmon Fillets (see below)
  • 1/2 c. Tamari Melon Sauce (see below) Salt to taste Freshly-grnd black pepper to taste
  • 3 c. fish or possibly chicken broth
  • 1/2 c. light miso plus
  • 2 Tbsp. light miso
  • 1 c. tamari or possibly soy sauce
  • 4 x salmon fillets - (6 ounce ea)
  • 1 c. melon juice
  • 1 c. tamari

Direcciones

  1. Cut each melon into quarters lengthwise and remove the seeds with a large table or possibly serving spoon. Square three of the quarters of each melon so they can be sliced easily. Run the remaining quarter of each melon through an electric vegetable juicer and reserve for tamari melon sauce. Slice the squared quarters very thinly. Place in a mixing bowl with the Vidalia onion, mint leaves, cilantro leaves, yuzu, and lemon oil. Toss to combine and set aside.
  2. For the Miso Poached Salmon Fillets: Combine the broth, miso, and tamari in a medium sauce pot over medium heat. Simmer then add in the salmon fillets. Return to a simmer and cook the fillets till they are just done, approximately 6 to 8 min, depending on the thickness of the fillets. Remove the salmon from the seasoned broth and allow to cold. Brush the fillets with the 2 remaining Tbsp. of light miso. Store up to 4 hrs.
  3. For the Tamari Melon Sauce: Combine the melon juice and the tamari in a small sauce pot over medium-low heat. Light foam will form on the top of the sauce once it begins to simmer. Skim the foam and simmer two to four min. Remove from the heat and strain through a fine mesh strainer.
  4. To assemble the dish, divide the melon salad onto the center of each of four chilled plates. Plate a salmon fillet atop each salad. Dress each fillet with some of the tamari melon sauce. Serve immediately.
  5. This recipe yields 4 servings.