August's recipe for Japanese Naturopathy Magazine is "Salmon tacos with green shiso salsa sauce."
Shiso leaf (English: Perilla) is called an 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 stomachs 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.
Ingredients:
<Serving: 4>
For Serving:
Corn Tortillas 6, warmed
Grilled salmon
1 lb Alaska Salmon
Salt and black pepper
2-3 tbsp Olive oil or more if needed
2 tbsp Japanese soy sauce (or tamari)
1 tbsp Sake or white wine
Green shiso salsa sauce
1 large tomato, diced
1 cup corn, boil or steam and cut off the cob
1/2 Red onion, diced
Salt and pepper
5 Shiso leaves, cut into stripes
1 tbsp Fresh lemon juice
Cut lemon for each person when served
1 Jalapeno, seeded minced if you like hot and spicy.
Instructions:
1. For the salmon, season it with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the 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 the salmon until deeply golden, about a few minutes. Cool the salmon and make flakes.
2. For the salsa sauce, boil or steam corn and set aside. Cut off the cob. Mix the diced red onion with salt and set aside 10-15 minutes. Combine tomato, corn, red onion, lemon juice, salt, and pepper in a medium bowl.
3. Cut the shiso into strips and mix half into the salsa sauce before serving. Let it rest before 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.
Posted on September 23rd, 2019