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Name: Chilled Salmon with White Miso And Summer Melons
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Korean or honeydew melon;; 1 tb Yuzu juice; up to 2; 1 tb Extra virgin lemon oil; 1/2 c Tamari melon sauce; (see; 1 Cavallion or cantaloupe; ; melons do not have; 4 Fillets miso poached salmon;; 1 Vidalia onion; shaved; salt and pepper to taste; ; (6-ounce); ; to be peeled); 1/4 c Fresh mint leaves; 2 tb Fresh cilantro leaves

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INGREDIENTS

1 Korean or honeydew melon;
1 tb Yuzu juice; up to 2
1 tb Extra virgin lemon oil
1/2 c Tamari melon sauce; (see
1 Cavallion or cantaloupe
; melons do not have
4 Fillets miso poached salmon;
1 Vidalia onion; shaved
salt and pepper ; to taste
; (6-ounce)
; to be peeled)
1/4 c Fresh mint leaves
2 tb Fresh cilantro leaves

INSTRUCTIONS

MMMMM-----------------------FOR THE SALMON---------------------------- 3 c Fish or chicken broth 1/2 c Plus 2 tablespoons light -miss 1 c Tamari or soy sauce 4 Fillets salmon; (6-ounce)MMMMM-----------------FOR THE TAMARI/MELON SAUCE---------------------- 1 c Melon juice 1 c Tamari Cut each melon into quarters lengthwise and remove the seeds with a large table or serving spoon. Square three of the quarters of each melon so they can be sliced easily. Run the remaining quarter of each melon through an electric vegetable juicer and reserve for tamari/melon sauce. Slice the squared quarters very thinly. Place in a mixing bowl with the Vidalia onion, mint leaves, cilantro leaves, yuzu, and lemon oil. Toss to combine and set aside. For the Salmon: Combine the broth, miss, and tamari in a medium sauce pot over medium heat. Simmer then add the salmon fillets. Return to a simmer and cook the fillets until they are just done, approximately 6 to 8 minutes, depending on the thickness of the fillets. Remove the salmon from the seasoned broth and allow to cool. Brush the fillets with the 2 remaining tablespoons of light miso. Store up to 4 hours. For the Tamari/Melon Sauce: Combine the melon juice and the tamari in a small sauce pot over medium-low heat. Light foam will form on the top of the sauce once it begins to simmer. Skim the foam and simmer two to four minutes. Remove from the heat and strain through a fine mesh strainer. To assemble the dish, divide the melon salad onto the center of each of four chilled plates. Plate a salmon fillet atop each salad. Dress each fillet with some of the tamari/melon sauce. Serve immediately. Per serving: 445 Calories (kcal); 12g Total Fat; (24% calories from fat); 70g Protein; 11g Carbohydrate; 177mg Cholesterol; 239mg Sodium Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0021 Converted by MM_Buster v2.0n.

NOTES

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Chilled Salmon with White Miso And Summer Melons

1 Korean or honeydew melon;
1 tb Yuzu juice; up to 2
1 tb Extra virgin lemon oil
1/2 c Tamari melon sauce; (see
1 Cavallion or cantaloupe
 ; melons do not have
4 Fillets miso poached salmon;
1 Vidalia onion; shaved
 salt and pepper to taste
 ; (6-ounce)
 ; to be peeled)
1/4 c Fresh mint leaves
2 tb Fresh cilantro leaves

MMMMM-----------------------FOR THE SALMON----------------------------      3 c  Fish or chicken broth    1/2 c  Plus 2 tablespoons light           -miss      1 c  Tamari or soy sauce      4    Fillets salmon; (6-ounce)MMMMM-----------------FOR THE TAMARI/MELON SAUCE----------------------      1 c  Melon juice      1 c  Tamari   Cut each melon into quarters lengthwise and remove the seeds with a  large table or serving spoon. Square three of the quarters of each  melon so they can be sliced easily. Run the remaining quarter of each  melon through an electric vegetable juicer and reserve for  tamari/melon sauce.    Slice the squared quarters very thinly. Place in a mixing bowl with  the Vidalia onion, mint leaves, cilantro leaves, yuzu, and lemon oil.  Toss to combine and set aside.    For the Salmon:    Combine the broth, miss, and tamari in a medium sauce pot over medium  heat. Simmer then add the salmon fillets. Return to a simmer and cook  the fillets until they are just done, approximately 6 to 8 minutes,  depending on the thickness of the fillets. Remove the salmon from the  seasoned broth and allow to cool. Brush the fillets with the 2  remaining tablespoons of light miso. Store up to 4 hours.    For the Tamari/Melon Sauce:    Combine the melon juice and the tamari in a small sauce pot over  medium-low heat. Light foam will form on the top of the sauce once it  begins to simmer. Skim the foam and simmer two to four minutes.  Remove from the heat and strain through a fine mesh strainer.    To assemble the dish, divide the melon salad onto the center of each  of four chilled plates. Plate a salmon fillet atop each salad. Dress  each fillet with some of the tamari/melon sauce. Serve immediately.        Per serving: 445 Calories (kcal); 12g Total Fat; (24% calories from  fat); 70g Protein; 11g Carbohydrate; 177mg Cholesterol; 239mg Sodium  Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 2 Vegetable; 0  Fruit; 0 Fat; 0 Other Carbohydrates    Recipe by: COOKING LIVE PRIMETIME SHOW #CP0021      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 1 servings

Calories: 18
Calories from Fat: 2 (11%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 163.6mg		6 %
Potassium 164.8mg		4 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 1.7g
Protein 1.1g		2 %
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Calories per serving: 18

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