Miso-Cured Salmon
Plums, Cherries, Parisian Cucumbers, Serrano Chiles, Avocado Mousse, Hibiscus Vinaigrette, Shiso
Chef Sebastian Maciel of Merchants Exchange Club | San Francisco, CA
Yield: 2 servings
Adapted by StarChefs | October 2026 | Photo: Angela DeCenzo
INGREDIENTS
White Miso Marinade:
1 cup white miso
½ cup mirin
½ cup rice vinegar
½ cup yuzu juice
1¼ cups neutral oil
Hibiscus Tea:
2 tablespoons hibiscus tea leaves
Hibiscus Vinaigrette:
2 tablespoons preserved lemon peel
1½ tablespoons honey
1 tablespoon lemon juice
6 tablespoons neutral oil
Avocado Mousse:
1 avocado
Extra virgin olive oil
Kosher salt
To Assemble and Serve:
2 dark plums, cut into ½-inch cubes
½ pound red cherries, halved and pitted
Extra virgin olive oil
6 ounces sliced Scottish salmon
2 Parisian cucumbers, thinly sliced
1 serrano chile, thinly sliced
½ cup preserved lemon batons
Flaky salt
Preserved lemon batons
Micro shiso
Micro bull’s blood
METHOD
For the White Miso Marinade:
In a mixing bowl, combine miso, mirin, vinegar, and yuzu. Slowly stream in oil, whisking until mixture is fully emulsified. Transfer to a squeeze bottle and refrigerate.
For the Hibiscus Tea:
In a small saucepan, bring ½ cup water to a boil. Remove from heat and add hibiscus. Let steep 10 minutes. Strain and set aside.
For the Hibiscus Vinaigrette:
In a Vitamix Commercial blender, combine preserved lemon, honey, lemon juice, and 4 tablespoons Hibiscus Tea. With the machine running, stream in oil. Blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Avocado Mousse:
In a Vitamix Commercial blender, combine avocado and desired amount oil. Season with salt. Blend until smooth. Transfer to a piping bag and refrigerate.
To Assemble and Serve:
In a small mixing bowl, toss plums and cherries with desired amount oil. Set aside. Arrange fish on a serving plate. Fill voids between fish slices with plums, cherries, and cucumbers. Spoon desired amount Hibiscus Vinaigrette over top, letting it pool across the plate. Pipe 5 dots Avocado Mousse around plate. Liberally spoon White Miso Marinade over top. Finish with salt, preserved lemon, and microgreens.
