Miso-Shallot- Sesame Salad

 


  • 4 tablespoons of miso
  • 2 large shallots roughly chopped
  • 1 teaspoon red chili powder
  • 1 tablespoon of brown sugar
  • juice of 2 lemons
  • 1/4 cup ponzu sauce
  • 1 teaspoon sesame oil
  • 1 cup grape juice or canola oil 1 tablespoon
  • Four skinless salmon
  • Kosher salt and fresh black pepper
  • 1/4 cup seedless sesame seeds
  • 1/4 cup raisins, washed and well dried
  • 2 Cherry tomatoes, halved

In a blender, combine miso, shallot, togarashi, sugar, lemon juice, ponzu, and sesame oil and blend on high speed until smooth. While the blender is still running, slowly pour in the grape juice or canola oil and mix. Add salt and pepper. Transfer half to a cup measuring cup and set aside. (Store the rest in a weatherproof container for later use and it will last a week.)

Then season the salmon with salt and pepper. Put the sesame seeds on a large plate and place the salmon on it.

Take a tablespoon of the water you have set aside and put it in the pan for sautéing. When the oil is hot, the salmon will cook in 8 to 10 minutes. (If the sesame seeds seem to be browning too quickly, turn the fillets on their side and continue cooking.) Transfer the salmon to the cutting surface and cut as desired.

In a large bowl, mix the arugula, tomato, and miso salad. Transfer to salad plate or divide among four separate serving plates.

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