Home Recipes Seared Salmon Tataki with Shoyu Jelly & Miso Mayonnaise

Seared Salmon Tataki with Shoyu Jelly & Miso Mayonnaise

This great recipe created by Chef Yen Koh is easy to make and will become a weekly favorite.

320 g	salmon fillet, washed & trimmed
2	stalks spring onions, finely sliced
1/2	yellow capsicum
1 tsp	soybean oil
	Shoyu Jelly
200 ml	vegetable stock
2 tsp	Knorr chilli liquid seasoning
12	pieces gelatin leaves
	Marinade
	Knorr liquid seasoning, rub in
	White pepper, to sprinkle
	Miso Mayonnaise:*low oil
100 g	Best Foods Cooking Mayonnaise
20 g	miso
10 g	sugar

Step 1
Marinate salmon fillet.
Step 2
Bring vegetable stock to a lukewarm temperature, season with liquid seasoning and dissolve gelatin leaves in stock. Pour stock into a shallow tray and allow it to set in the fridge for 15 mins.
Step 3
In a clean bowl, whisk the miso and sugar thoroughly until the sugar dissolves. Spoon into a disposable piping bag and keep aside.
Step 4
Preheat a non-stick pan until light smoke appears; add soybean to the pan and sear salmon fillet quickly for 30 seconds on each side.
Step 5
Slice salmon tataki to preferred thickness and lay it on the plate.
Step 6
Top with shoyu jelly and miso mayonnaise pipe beads.
Step 7
Garnish with spring onions and capsicum julienne.

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