Chilled Salmon With White Miso And Summer Melons

Recipe 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 cup	10g / 0.4oz	Fresh mint leaves
2 tablespoons	30ml	Fresh cilantro leaves
1 tablespoon	15ml	Yuzu juice - (to 2 tbspns)
1 tablespoon	15ml	Extra-virgin lemon oil
4		Miso Poached Salmon Fillets - (see below)
1/2 cup	118ml	Tamari Melon Sauce - (see below)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Miso Poached Salmon
3 cups	711ml	Fish or chicken broth
1/2 cup	118ml	Light miso - plus
2 tablespoons	30ml	Light miso
1 cup	237ml	Tamari or soy sauce
4		Salmon fillets - (6 oz ea)
		Tamari Melon Sauce
1 cup	237ml	Melon juice
1 cup	237ml	Tamari

Recipe 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 Miso Poached Salmon Fillets: Combine the broth, miso, 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.

This recipe yields 4 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0021) - from - the TV FOOD NETWORK

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