CookEat Recipe
Seared Salmon and Shiitake with Soy Sauce
Salmon and tuna are cooked separately and combined with tender shiitakes in reduced miso and soy sauce. Serve with natural yogurt and baguette toasts.
Method
Steps
Step 1
Use prepared liquid miso soup, weighed as listed, not powder or miso paste. Remove the tough shiitake stems and slice the caps. Check the raw salmon and tuna for bones and cut each into 2 cm pieces, keeping separate.
Step 2
Heat 1 tablespoon olive oil in a wide pan over medium heat. Cook the shiitakes for 8–10 minutes until tender, then add the miso soup and soy sauce. Simmer uncovered for 8–12 minutes until reduced to a small amount of sauce that coats the mushrooms.
Step 3
In a separate non-stick pan, heat the remaining 1/2 tablespoon oil over medium heat. Cook the salmon and tuna in separate batches for about 5–8 minutes, turning gently, until a clean thermometer reads 70°C in the thickest pieces of each fish.
Step 4
Fold the cooked fish with the mushrooms and sauce and leave off the heat for 3 minutes. Slice and toast the baguette in a dry pan for 1–2 minutes per side. Divide among eight plates, spoon yogurt around the fish and serve with the toasts.
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