Cookin’ with KAFE – Wild Salmon

Cookin’ with KAFE – Wild Salmon

Wild Salmon

  • 6 oz Filet of Wild Salmon
  • Champagne
  • ½ oz Powdered Wakame Seaweed
  • 1 oz Wakame Seaweed salad
  • 1 oz garlic
  • dash of white pepper
  • 1oz shallots
  • olive oil
  • 4 oz Rice
  • 1 oz fresh peas
  • 1 oz julienne carrots
  • ¼ tbls sesame oil
  • 1 whole egg
  • 1 oz green onion

One of our most popular dishes is The Wild Salmon. It is a champagne steamed salmon with fried rice. Season the fish with salt and black pepper. Press the salmon into powdered Wakame seaweed. Next, fill the sauté oven safe sauté pan or casserole dish 1 cm with champagne or other white wine. Cover with foil and place in the oven for 8 minutes, check for firmness.  If there is no give, it is cooked through. For the fried rice, heat a steel pan to medium high heat, start with garlic, shallots, and olive oil, activate the garlic by cooking for 30 seconds, just before brown, add the rice, fresh peas, julienne carrots, a hint of sesame oil, salt, and white pepper, after another minute, slide the ingredients to one side, and crack an egg in the pan, act quickly so that it doesn’t burn.  Serve the salmon over the fried rice, garnish with green onion. The Salmon we currently use is Copper River Sockeye, and the Columbia River King Salmon.

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