Chilled Salmon With White Miso And Summer Melons
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Korean | Clprime1 | 1 | Servings |
INGREDIENTS
| 1 | Cavallion or cantaloupe | |
| melon peeled | ||
| 1 | Korean or honeydew melon | |
| peeled Korean | ||
| melons do not have | ||
| to be peeled | ||
| 1 | Vidalia onion, shaved | |
| 1/4 | c | Fresh mint leaves |
| 2 | T | Fresh cilantro leaves |
| 1 | T | Yuzu juice, up to 2 |
| 1 | T | Extra virgin lemon oil |
| 4 | Fillets miso poached salmon | |
| see recipe below | ||
| 6-ounce | ||
| 1/2 | c | Tamari melon sauce, see |
| recipe below | ||
| Salt and pepper to taste | ||
| 3 | c | Fish or chicken broth |
| 1/2 | c | Plus 2 tablespoons light |
| miss | ||
| 1 | c | Tamari or soy sauce |
| 4 | Fillets salmon, 6-ounce | |
| 1 | c | Melon juice |
| 1 | c | Tamari |
INSTRUCTIONS
Cut each melon into quarters lengthwise and remove the seeds with a large table or 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. For the Salmon: Combine the broth, miss, and tamari in a medium sauce pot over medium heat. Simmer then add the salmon fillets. 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. Remove the salmon from the seasoned broth and allow to cool. Brush the fillets with the 2 remaining tablespoons of light miso. Store up to 4 hours. 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 minutes. Remove from the heat and strain through a fine mesh strainer. 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. Converted by MC_Buster. Per serving: 445 Calories (kcal); 12g Total Fat; (24% calories from fat); 70g Protein; 11g Carbohydrate; 177mg Cholesterol; 239mg Sodium Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0021 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2190
Calories From Fat: 65
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 32343.8mg
Potassium: 6368.8mg
Carbohydrates: 505.5g
Fiber: 23.5g
Sugar: 420.8g
Protein: 88.6g