August recipe for Japanese Naturopathy Magazine is "Salmon tacos with green shiso salsa sauce."
Shiso leaf (English: Perilla) is called anti-aging Japanese herb. Both red and green shiso leaves contain many nutrients such as beta carotene, to treat your health problems. Shiso leaves contain β-carotene, vitamin C, vitamin E, and calcium. Shiso has a pungent and grassy flavor. One of the nutrients in Shiso leaves is called Perillaldehyde. It helps heal upset stomach and improve digestive health.
Salsa sauce with shiso leaves is unique, and I hope you can enjoy the tacos!
I used blue corn tortillas because they look pretty with salmon and salsa.
Corn Tortillas 6, warmed
Alaska Salmon 1 lb
Salt and black pepper
Olive oil 2-3 Tablespoons or more if needed
Japanese soy sauce (or tamari) 2 Tablespoons
Sake or white wine 1 Tablespoon
Green shiso salsa sauce
Tomato Large 1, diced
Corn 1 cup, boil or steam and cut off the cob
Red onion 1/2, diced
Salt and pepper
Green shiso leaves 5, cut into stripes
Fresh lemon juice 1 Tablespoon + 1/4 lemon for each person when served
* 1 Jalapeno, seeded minced if you like hot and spicy.
1. For the salmon. Season salmon with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add salmon skin-side up and season with salt and pepper. Cook the salmon for 4-6 minutes, then flip over. Add soy sauce (or tamari) and sake (or white wine) and cover with a lid. Cook salmon until deeply golden, about a few minutes. Cool the salmon and make flakes.
2. For the salsa sauce: Boil or steam a corn and set aside. Cut off the cob. Mix the diced red onion with salt and set aside for 10-15 minutes. In a medium bowl combine tomato, corn, red onion, lemon juice, salt and pepper.
3. Cut the shiso into strips and mix the half of the shiso into the salsa sauce right before serve. Rest for serving.
4. Serve taco filling warm over warmed tortillas with salmon and the shiso salsa sauce with shiso leaves and lemon juice. You can also add hot sauce if you like hot and spicy.