Tags Fish

Salmon Paradiso

Salmon Paradiso

Cook time 35 minutes
Allergy Fish
Meal type Main Dish
By author Elaine Pusateri Cowan
MAKE SURE YOU CREATE THE DILL HONEY BUTTER WELL IN ADVANCE, AT LEAST 8 HRS

Ingredients

  • 1 1/4lb Salmon Fillets ( )
  • 6oz Baby Spinach (bag)
  • 8oz Cream Cheese
  • 1 teaspoon Dill
  • 1/2lb Butter
  • 16oz Phyllo Dough
  • 1/4 cup Honey

Note

INSTRUCTIONS FOR DILL HONEY BUTTER
1.     Combine 1 tablespoon of dry dill, 1/2 lb butter, 1/4 cup of honey in a food processor.
2.     Process until blended.
3.     Prepare at least 8 hours or 1 day in advance and refrigerate.

Directions

In a food processor, pulse a bag of baby spinach - set aside
Pulse an 8oz block of cream cheese with one teaspoon of dry dill
Add the spinach back into the cream cheese & dill mixture and pulse just until blended.
*it should be the consistency of oatmeal.
Preheat oven to 350
Begin with a flat piece of salmon-you may fillet further with a knife or mallet.
Lightly oil a cookie sheet and place sheet of parchment.
Place two sheets of phyllo on parchment and brush with butter and repeat once.
Spread filling onto fillet leaving a 1/2 inch boarder - I aways roll the smallest end first.
Place the salmon onto the phyllo and roll-use the parchment to lift the phyllo without breaking it. Wrap once more in this time tucking in outside edges.
Brush with a little more butter and bake for 30-35 minutes at 350.
Slice into pieces an inch and a half thick. Serve with Dill Honey Butter drizzled over top

Rainbow Roll

Rainbow Roll

Allergy Fish, Shellfish
Meal type Appetizer
By author Chef Wilson Wang 
Many of the ingredients had no amounts, we will try to remedy this ASAP.

Ingredients

  • 1lb Sushi Rice ( )
  • 1 packet Sushi Wrapper (Roasted Seaweed/Yaki or Sushi Nori(Gold))
  • Crab Strips
  • 1 Lemon
  • Fish Strips (White Fish, Tuna, Atlantic Salmon(not smoked) and Shrimp - all cut into 1/4" strips)
  • Avocado (sliced for garnish)
  • Scallions (garnish)
  • Caviar (either Black or Orange for garnish)

Note

Recipe by Chef Wilson Wang
Photography by Pete Lapriore

Directions

Buy a pound of Japanese Sushi Rice. Let sit in a pan of
warm water until water remains clear. This may take up to
10 times, rinsing and sitting. Use 1 part water, 1 part rice.
Finally, when water is clear, leave the rice 30 minutes in
water without heat
Squeeze a lemon once into some Sushi Vinegar and mix for 2 minutes until rice consistency becomes like sand – not sticky.
Buy a package of Roasted Seaweed/Yaki, or Sushi Nori (Gold). This is a wafer-like rectangle of seaweed to place Sushi onto.
Wet hands and fingers in a small bowl often, so as to prevent rice sticking to your fingers. Apply rice to Nori along the entire piece, corner to corner. Flip the Nori over with rice facing down.
Place fresh crab strips along the center with slices of avocado on both sides. Roll and pat. Use a Bamboo Sushi Mat (available in some organic stores and supermarkets) to form the roll tightly (see Foodies November episode).
Top with strips of the following fish cut in ¼" slices: White fish, Tuna, Atlantic Salmon (not smoked), Shrimp. Alternate placement so as to create the true colorful Rainbow effect. Garnish with avocado slices on top. Add subtle amounts of black or orange Caviar and scallions.

Tuna Tartaki

Tuna Tartaki

Serves 4
Allergy Fish
Meal type Appetizer
Misc Serve Cold
By author Chef Wilson Wang

Ingredients

  • 1lb Fresh Atlantic Tuna (slice in 1/4)
  • 1 sprinkle Extra Virgin Olive Oil
  • Darkun Radish
  • drizzle dressing (Miso Wasabi Dressing or Japanese Mayonnaise)
  • Caviar (either Black or Orange for garnish)

Directions

Cut from the fish market in two-inch – wide strips, about 12" long each. One strip should be enough for four people.
Heat a sprinkle of extra virgin olive oil in a pan, sear 5 slices of tuna ONE AT A TIME on both sides. Place some shredded Darkun Radish in a Martini glass for color (put in cold water 5 to 10 minutes and dry before placing in glass). Place the tuna slices in a vertical position along the outside of the radish, like you’re building an upside - down cone, each slice joining the others at the pinnacle.
Sprinkle as artistically as possible, some Miso Wasabi Dressing, or Japanese Mayonnaise. Add black or orange caviar by sprinkling with an espresso spoon. Add (to taste) some colorful, green scallions.
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