My friend who was visiting from Taipei recently brought a box of beautiful Kyoho Grapes for me, and they were extremely delicious. Syrupy sweet, superbly juicy, with a punctuated bubble-gum-like aroma. I think they are perfect tossed with crisp wild rocket, a sharp contrast to the greens’ earthy and spicy bite. This simple and quick salad, with the addition of crunchy sliced almonds, makes a great companion to my Miso Salmon Tacos.
⚯ Arugula Leaves, Salmon, Kyoho Grapes images from Shutterstock.
Miso Salmon Taco
1 piece salmon (about 12 oz)
2 tablespoons white miso
2 tablespoons mirin
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
Salt
Vegetable oil
Water
4-6 pieces soft tacos
Line a rimmed baking sheet with oil, and brush lightly with vegetable oil. Place salmon onto baking sheet and season with salt on both sides. Whisk miso, mirin, vinegar, sesame oil, and ginger. Spread half of the miso mixture over salmon, cover with plastic wrap and let marinate for 15 minutes. Broil salmon in preheated oven for 10-12 minutes and just opaque in center.
Add 1 tablespoon water (I used some leftover ume plum wine instead) to remaining miso mixture and reduce in a saucepan over low heat to make miso dressing for salad below.
Kyoho Grapes Rocket Salad
2 cups wild rocket/arugula
1 cup kyoho grapes, halved and deseeded
1 tablespoon sliced almonds
1 tablespoon olive oil
1 tablespoon miso dressing
Mix all ingredients in a bowl and serve immediately with broiled miso salmon in taco shells.
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