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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 Keta Dourado do Alasca com legumes em molho agridoce

Golden Alaska Wild Coho Salmon with Sweet and Sour Vegetables

Salmão Keta Dourado do Alasca com legumes em molho agridoce

Golden Alaska Wild Coho Salmon with Sweet and Sour Vegetables

Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • 2000 gr. Alaska Wild Coho Salmon
  • 16 quarters of tomato baked at 176° F for 3 hours
  • 16 pieces of celery peeled, sliced on the bias
  • 16 slices of aubergine grilled
  • 16 thin slices of courgette cut vertically
  • 16 asparagus spears
  • 16 pieces of fresh rhubarb
  • 16 pieces of onion
  • 4 bay leaf
  • salt
  • extra virgin olive oil
  • For the sweet and sour sauce:
  • 400 gr. sugar
  • 1000 gr. vinegar
  • Melt the sugar add vinegar and reduce by half

Instructions
 

  • In a little extra virgin olive oil and salt, cook the Alaska Wild Coho Salmon on the skin side only, for 3 to 4 minutes. Reserve.
  • Cook the onion, celery, asparagus, rhubarb and then the courgettes in a pan with little oil, water, a bay leaf and salt.
  • Arrange the vegetables and the Alaska Wild Coho Salmon on a plate and top with the sweet and sour sauce.
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