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| Seared Ahi Won Ton Salad |
| Yields: 1 serving |
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| INGREDIENTS |
4 oz Ahi
1 C baby spinach
1 C napa cabbage, chiffonade (cut in thin strips)
1/2 C julienne of red pepper
3 fried won tons, each 4x4
2 oz wasabi miso dressing
1 t unagi sauce
Adobo Spice Blend for the ahi
2 sprigs fresh cilantro
salt and pepper
1/4 tub daikon sprouts
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| INGREDIENTS: ADOBO SPICE RUB |
3 t brown sugar
2 t ground coriander
2 t ground cumin
1 t ground cinnamon
3 t chili powder
2 t paprika
1 t cayenne pepper
3 t ground ancho chilis
2 t Kosher salt
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| METHOD |
| Dredge ahi in Adobo rub and sear in very hot canola oil in a cast
iron pan. Cool down ahi and set aside.
In a large salad bowl toss baby spinach, napa cabbage, julienne of
peppers and cilantro sprigs with Wasabi Miso dressing and adjust
seasoning if necessary. Slice cold ahi into thin slices.
Place the tossed salad in the center of plate and alternate with the
fried won ton wrappers (Napoleon).
Place the sliced ahi on top of the salad and also around the plate.
Top with daikon sprouts and drizzle with Unagi sauce. |
| INGREDIENTS: WASABI MISO DRESSING |
1/4 yellow onion
2 green onions
1/2 Granny Smith apple, peeled
1/2 C rice wine vinegar
1 C canola oil
2 T miso paste
1 egg yolk
4 t wasabi powder
1 t sugar
1/2 t salt
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| INGREDIENTS: UNAGI SAUCE |
3 T low sodium soy
3 T brown sugar
1 1/2 T lemon juice
1 1/2 T orange juice
1 oz cooked, marinated eel
1 small piece of kobu
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| METHOD: UNAGI SAUCE |
| Combine all ingredients and reduce until desired thickness. |
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