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Tuesday, February 3, 2009

Hosea Rosenberg - SEATTLE SALMON ROLL


Seattle Salmon Roll With Ginger-Blackberry Coulis and Sesame Apple Salad

Prep Time: About 30 Minutes

Serves: 4-5

Directions:ROLL
1. In hot pan, sautee mushrooms with just enough marinade to soak into the
mushrooms.
2. Cook on high heat till soft, about 1 minute.
3. Brush eggroll skin with egg wash.
4. Set salmon in center.
5. Top with enough mushrooms (2 tsp) to cover 2 sides.
6. Roll up tight.
7. Fry in shallow hot oil till brown and crispy, 1 minute each side.
8. Slice immediately.
9. Lay on plate and drizzle with sweet soy.

SAUCE
1. In pan, heat vegetable oil.
2. Add onion and ginger.
3. Cook on high heat till onions are soft.
4. Add sugar, cook 1 minute.
5. Add rice vinegar and blackberries.
6. Reduce by 1/3.
7. Puree in blender and strain through chinoise.

APPLES
1. Julienne half apple.
2. Toss with juice of 1 lime, a pinch of curry, pinch of sesame oil, and a couple
sesame seeds.

ROLL
1 cup shiitake mushrooms
1 cup oyster mushrooms
1/2 cup marinade
1 cup shiitake mushrooms
1 cup oyster mushrooms
1/2 cup marinade
4 eggroll wrappers
1 egg, whisked for egg wash
4, 3oz pieces of king salmon, cut into 3” by 1/2” rectangles

SAUCE
1 tsp vegetable oil
1 tsp minced onion
2 tsp minced ginger
2 tsp sugar
1/4 cup rice vinegar
2 packages (pints) blackberries

APPLES
1 apple
1 lime
pinch of curry
pinch of sesame oil
2-3 sesame seeds.

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