Seattle Salmon Roll With Ginger-Blackberry Coulis and Sesame Apple Salad
Prep Time: About 30 Minutes
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