Seared Salmon Tataki with Apple Cider and Bourbon Dashi

[sponsored] Ken Oringer simmers seared salmon in a flavorful broth of apple cider and bourbon dashi.

SERVES 4

INGREDIENTS

1 slab thick cut bacon, cubed ½-inch pieces

2 cups apple cider

1 tablespoon hon dashi powder

½ cup daikon radish, peeled and sliced ½-inch thick

2 tablespoons bourbon

¼ cup shitake mushrooms, chopped

1 tablespoon olive oil

2 pounds salmon loin, sashimi grade

1 teaspoon Japanese chili pepper

Salt and pepper

Cilantro for garnish

INSTRUCTIONS

1. Sauté bacon in a small skillet over medium heat until crisp. Transfer to a plate and set aside.

2. Place apple cider, hon dashi powder, daikon radish, bourbon, shitake mushrooms, and crispy bacon in a medium saucepan. Bring contents to a boil and simmer on low for 45 min.

3. Heat olive oil in a large sauté pan over high heat. Season the fish with salt, pepper, and chili pepper then sear for 30 seconds on all sides. Remove from heat, and transfer salmon to a cutting board. Slice the loin into ¼-inch thick pieces.

4. When ready to serve, ladle a small amount of broth into a large shallow bowl. Place a mound of daikon in the center, top with the sliced salmon. Garnish with cilantro.