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Miso Awamori Salmon Coconut Lime Ceviche

BROADCAST DATE: 10/9/05

Recipe by Chef Bill Bruhl of Blue Water Café

Miso Awamori Salmon

1 Salmon steak, deboned, skin-on, steak cut (7-8 oz)
2 tbsp Miso-Awamori marinade
1 tbsp Olive oil
To taste Salt & pepper
2 tbsp Miso-Awamori marinade (recipe below)
3/4 C Steamed rice (cooked)
1/3 C Stir fry vegetables, cooked
3/4 C Shanghai bok choy, quarted and blanched (1 small bunch)
1 tsp Black and white sesame seeds, toasted
1 each Red dyed ginger rosette (1/4 oz)

Season salmon with grill spice and evenly apply 2 tbsp of Miso-Awamori marinade to the steaks. Allow to marinate overnight. Heat 1 tbsp. of olive oil in a sauté pan over medium heat, add salmon flesh down and sear until golden brown. Season with grill spice and roast skin side down at 400° until an internal temperature of 115° is achieved.

Place rice at 10 o’clock and mound the stir-fried vegetable and bok choy on the rice cascading toward 5 o’clock. Lean the roasted salmon on the rice and vegetables. Sprinkle sesame seeds on salmon and place on ginger rosette at base of salmon. Serve.

Miso Awamori Marinade
1/4 Cup Miso, white
1/4 Cup shoyu
1/4 Cup Granulated sugar
1/4 Cup Awamori – 25%
1 tbsp Garlic, minced
1 tbsp Ginger, minced

Mix ingredients until well incorporated.
 
Coconut Lime Ceviche
2 Cups Lime juice
1/2 Cup Lemon juice
1 Cup coconut milk
2 tsp Lime zest, minced
4 tbsp Honey
1-1/2 tbsp Red, jalapeno, roasted, seeded and minced
1 tbsp Shallots, minced
4 tbsp Green onion, with whites, sliced 1/8”
2 tbsp Cilantro, course chopped
1/4 Cup Papaya, diced 1/4”
1/2 Cup Mango, diced 1/4”
2 tbsp Red bell peppers, diced 1/4”
2 lbs White fish, (scallop, shrimp, ono, swordfish or marlin) sliced to 1”x1/4”x1/4” strips

Combine all ingredients except trimmed seafood. Combine the mixture and the seafood at least 2 hours prior to serving. Be sure to keep well refrigerated.

Ceviche Presentation

1 tbsp Spring greens
3/4 Cup Ceviche
1 ea Cilantro sprig
1 ea Lime wedge, 1/8” bias cut
1 ea Plantain chip, fried crisp

Fill the bottom of a chilled martini glass with greens, top with well mixed ceviche. Insert plantain chip behind the ceviche and garnish with lime and cilantro at the base of the chip.