Friday, March 2, 2012
#193 Spicy Salmon Zuchinni Rollups
My favorite French, Asian and European recipes are those that I've gathered over several years and from original reliable sources. I treasure those recipes whose authors claim to be truly authentic and others that I referenced in my travels to some of these countries. Such impeccable taste can only be achieved by great chefs, those who use perfect ingredients and techniques to come up with their unique creations. It would only be fair to follow their recipes to the smallest teaspoonful or tiny pinch as mentioned by the pros. That way, I could build a dish up to a level of taste at least close to the original.
At other times, I may take the liberty of adding a touch of garam masala or a pinch of red chilli to heighten up a certain fusion recipe to fit my loved ones tastes That's when my amateur cooking style turns from one regional recipe to another with a touch of exotic Indian flavor. Recently, I’ve developed an intense admiration for Japanese food. Japanese food is like an edible palette that can be colored to the artists fantasy! Once again, I've added a spicy kick to a snack which is something in between a spicy salmon roll and a Kappa Maki roll. I wouldn't call this a piece of sushi(no rice) or anything purely Japanese. Instead, it is a little something I created with salmon, a touch of spice and quick cooked zuchini gratings, that which reminded me of a sushi roll!!
Salmon Filets skin removed and sliced lengthwise -4
Spice for roasting salmon
Coriander powder- 1 tsp
Chili powder-1/2 tsp
Paprika- 1/2 tsp
Black Pepper- 1/2 tsp
Lemon juice- 1 tspn
Salt to taste.
1. Mix all the spice ingredients together and rub all over the salmon,
let marinate for about 15 minutes.
2. In the meantime, take the washed zuchini and using a potato peeler peel
the zuchinni(flesh and skin) into long thin strips. Immerse the strips in a pot
of boiling water for about 2 mins, drain quickly on paper towels and cool.
3. Broil the salmon in a baking pan until it is just cooked but not charred.
The juices will be in the pan save the juices for serving.
4. Take the strips of zuchinni and using a cutting board to support 'weave' the strips
just like they appear on a mat, criss-crossing the strips to form an intertwining mat.
5. Place the salmon drained of the juices in the center of the first mat and then
start rolling the salmon tightly encasing it completely inside the zucchini stip mat.
6.Slice cross sections about 1/2 inch thick with a sharp knife to get little rollups.
7. Serve three rollups in a plate. I didn't have the heart to toss the cooking liquid or essence of flavors. I ended up pouring it around the rolls.