Any Asian spicy recipe with wild smoked Salmon
A friend of mine send me a kilo of frozen long flat Fillet of smoked wild salmon from Alaska no idea what to do with
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A friend of mine send me a kilo of frozen long flat Fillet of smoked wild salmon from Alaska no idea what to do with
5 Comments
This allows the salmon taste not to be covered up with the usual onion/caper mix you see in 1950 style restaurants.
If you want a bit more Asian influence, add some Chinese five spice mix to the yogurt/wasabi, or some Thai sweet chili sauce.
Keep it simple to enjoy the salmon.
I miss the edit button.
This is a good idea..which might work with Salmon instead of the ell.
http://us.francechef.tv/recipe-glazed_eel_with_pickled_bean_sprouts_and_soft_boiled_quail_egg.html
Or use a variation of that.
Also sliced thin with a horseradish (maybe wassbi) mayo or cream franche dressing. With Capers, sundried tomatoes, red onions.
A spicy thickened glaze of asain flavors like a soy/ginger/sugar/garlic. And a quick high heat fire to just carmelize the fish. To use in a Banh Mi sandwich with pickled veggies/peppers..and heck throw in some capers there.
Use on top of a noodle bowl..broiling the egg in the bowl with the broth until soft cooked. With bits of smoked fish in the bowl.