Salmon tataki with mustard miso

Michael Craig

Ingredients

200 g	Boneless salmon fillets, skinned (Main)
4 Tbsp	White miso paste, sweet
1 Tbsp	White sugar
2 Tbsp	Apple juice
1 tsp	Pickled ginger, juice
1 tsp	Mustard powder
3 Tbsp	Rice bran oil
2 Tbsp	Lemon juice
½ cup	Daikon, finely sliced
1 Tbsp	Rice crackers
¼ cup	Borage flowers

Directions

1. Heat a pan on high with a little vegetable oil and sear the salmon for about 30 seconds on each side.
2. The salmon should be nicely seared on the outside and still pink in the middle, in the traditional style of tataki.
3. Combine the white miso, sugar, apple juice and ginger juice with the mustard powder in a sauce pan.
4. Whisk together and warm the mixture over a gentle heat to dissolve the sugar and form and smooth wet base. Set aside to cool.
5. Add the rice bran oil and lemon juice and stir gently to combine. Do not mix.
6. To serve, thinly slice the salmon and lay over the daikon.
7. Spoon over the mustard miso, sprinkle with rice crackers and finish with a few borage flowers.