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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: dmcclellan@alaskaseafood.org
Web: www.alaskaseafood.org

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Salmão Selvagem do Alasca Keta em marinada de maçãs e vinagreta de sidra

Alaska Wild Sockeye Salmon marinated with apples and cider vinegar

Salmão Selvagem do Alasca Keta em marinada de maçãs e vinagreta de sidra

Alaska Wild Sockeye Salmon marinated with apples and cider vinegar

Course Main Course
Alaska Product Alaska Wild Salmon, Sockeye Salmon
Servings 4

Ingredients
  

  • Granny Smith apples
  • fresh piquant red pimento cut in fine julienne
  • fried garlic chips
  • Maldon salt and ground black pepper
  • Alaska King salmon
  • Gherkins
  • For the apple oil:
  • 8 l cider reduced to 1/4 l
  • 400 g sugar
  • 200 g cider vinegar
  • 400 g whiteleaf olive oil 0.4º
  • 40 g egg whites
  • For the cider caramel:
  • 400 g sugar
  • 4 l cider vinegar

Instructions
 

  • Cut the Alaska Wild Salmon into chunks 5 cm x 1 cm.
  • Arrange on top of slices of gherkin the same size.
  • Cook in a salamander with a little salt and oil, arrange on a small square plate with 5 little dice of apple in a straight line just above the centre of the plate and the Wild Salmon parallel below.
  • Surround with the cider vinegar reduction and dress the apple very lightly with the reduced cider vinegar emulsified in the processor with the rest of the ingredients.
  • Top the Wild Salmon with the piquant pimento julienne and garlic chips, a touch of chervil and a sprinkling of freshly milled black pepper.
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