Salmon with Carrot Miso Sauce

For the sauce:

• chop carrots into fairly small pieces and add to blender with miso, water and rice wine vinegar. *Any other light vinegar or acid can be used in its place*
• blend until smooth. Some carrot pulp will remain.
• season to taste with salt and sugar if desired. Carrot miso sauce is complete!

For the garnish:

• eel and shave the radish into thin coins (a mandolin slicer is recommended for this step)
• stack the shaves into uniform stacks, then slice the stack into matchstick shapes, as thinly as possible. Soak in ice cold water for 2-4 minutes to soften the bite/ intensity
• remove radish matchsticks from water, pat or spin dry and they are ready!
• cut Serrano chile into thin coins, then place the coins in iced water for 5 minutes to soften the heat (if necessary)
• remove Serrano coins from water, pat or spin dry and they are done!

For the salmon:

• separate the belly from the filet of the salmon to slice separately
• using a sharp knife, thinly slice the salmon filet from head end to tail end, turning your knife about 25 degrees away from being parallel with the top fin and belly side of the filet *be sure to use a sharp knife and long clean strokes for this step*

To plate:

• gently season the salmon sashimi with oil, salt, and lime juice
• place salmon pieces on plate in desired arrangement
• drizzle carrot miso sauce in the negative space between the salmon, and put some on top of the salmon if desired
• sprinkle the matchstick radish over top as much as desired, then finish by topping with the slices of Serrano as desired