Tataki Verlasso Salmon with Avocado Wasabi Purée & Furikake Dust
Try it at home or at Disneyland California Adventure Food & Wine
When we think of the foods of California, we think of the influences that have made this special state what it is today. California is considered the birthplace of Asian fusion cuisine, taking inspiration particularly from the ingredients and flavors of Japan. Fusion comes from creating traditional dishes from a particular culture and then utilizing non-traditional, local ingredients. The Disney chefs have taken Verlasso salmon and brilliantly featured it in a recipe that truly exemplifies the food culture of California.
This recipe, featuring Verlasso salmon, was created by the culinary team at Disneyland California Adventure Park. It was developed specifically for the Disney California Adventure Food and Wine Festival.
8 oz fresh Verlasso salmon fillets, skin and pin bones removed
1 tablespoon vegetable oil
Sesame Soy Ginger Dressing
1 tablespoon fresh ginger
3 teaspoon soy sauce
1 teaspoon fish sauce
1 tablespoon lemon juice
2 tablespoon rice vinegar
2 tablespoon sesame oil
1/4 teaspoon salt
4 teaspoon water
1 teaspoon wasabi powder
2 teaspoon canola oil
3⁄4 ounce dried wake seaweed, cut
3 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1 teaspoon finely grated ginger
1⁄2 teaspoon minced garlic
2 scallions, thinly sliced
1⁄4 cup shredded carrot
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds, toasted
Pour vegetable oil in a medium saute pan and place over high heat.
Once the oil is hot, not smoking, add the salmon.
Quickly sear the salmon for 10-15 seconds on each side.
The salmon should remain raw in the middle.
As soon as the salmon is seared, take the pan off the heat and place the salmon on a clean pan.
Immediately chill in the refrigerator for 30 minutes.
Sesame Soy Ginger Dressing
Freshly grate ginger into a small bowl.
Add soy sauce, fish sauce, lemon juice, rice vinegar and 2 tablespoons of cold water.
Stir well and add the sesame oil.
Cut in half, pit and peel Avocado.
Add 1/4 tsp Salt, 1 tsp of wasabi powder and 4 tsp of Water. Mix until dissolved.
Use immersion stick blender or food processor, puree until smooth.
Add canola oil and mix until oil is incorporated.
Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wake is uncut, cut into 1/2-inch-wide strips.
Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved.
Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
To Plate Salmon
Place 1 oz Seaweed Salad on center of 4 small plates.
Slice the seared salmon into 3/8 inch slices and divide equally over seaweed salad. (approx. 5 slices or 2 oz each plate).
Drizzle with 1 tablespoon sesame soy ginger dressing across the salmon.
Pipe a line of wasabi puree down the middle of the salmon.
To finish, sprinkle with furikake (Available in most Asian markets).