Joule Presents: Heirloom Tomato Salad with Herring Miso Bagna Cada and Thai Basil (RECIPE)

Heirloom Tomato Salad with Herring Miso Bagna Cada and Thai Basil from Joule for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

We have come to expect something different from James Beard Award nominated Chef Rachel Yang, like this Heirloom Tomato Salad with Herring Miso Bagna Cada and Thai Basil from Joule on lower Stone Way in Wallingford, for Alaska Herring Week 2017! Instead of an Alaska herring dish that is obviously built around the delicious fish, this light, refreshing salad instead incorporates the Alaska herring by way of its dressing, to spectacular effect, reminding us that the number of ways one can enjoy Alaska herring in our diets is only truly limited by our imaginations! Alaska Herring Week starts now!

 

Heirloom Tomato Salad with Herring Miso Bagna Cada and Thai Basil from Joule for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

Wanna make this at home? You can purchase the same Alaska Herring fillets being used by Seattle’s top chefs for Alaska Herring Week from Central Coop on Capitol Hill, Freshy’s Seafood Market on Mercer Island, Old Ballard Liquor Co. in Ballard, and Wild Salmon Seafood Market at Fisherman’s Terminal! Once you’ve done that, here’s the recipe:

Heirloom Tomato Salad with Herring Miso Bagna Cada and Thai Basil

Miso herring bagna cauda (dressing)

  • 12 oz herring
  • 1 tbsp canola oil
  • 2 tsp salt
  • 1/4 tsp crushed pepper flake
  • 1/2 tsp cumin powder
  • 1/2 tsp fennel seed powder
  • 1/2 c sherry vinegar
  • 1 tbsp garlic confit
  • 1/4 c miso
  • 1 1/2 c olive oil
1. Sprinkle the herring with salt, crushed pepper flake, cumin, fennel seed and let it cure for 2 hours.
2. Rub the herring with canola oil and grill skin side down. Grill for 2 mins on one side only.
3. Rough chop herring.
4. Put herring, garlic confit, miso, sherry vinegar and coarsely chop in the food processor.
5. Mix with olive oil.
Serve with heirloom tomato and other greens.
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