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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<br /> Fax:+34 93 589 7051

E-mail: [email protected]<br /> Web: www.alaskaseafood.org

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Salmao Selvagem Do Alasca Marinado Em Soja Com Melao E Alcaparras

Wild Alaska salmon marinated in soy with melon and capers

Salmao Selvagem Do Alasca Marinado Em Soja Com Melao E Alcaparras

Wild Alaska salmon marinated in soy with melon and capers

Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • 56 pieces of wild Alaska salmon
  • 4 litre sunflower oil
  • 2000 g soy sauce
  • knob fresh ginger
  • 4 melon
  • capers
  • Philadelphia-style cheese
  • cucumber juice

Instructions
 

  • Marinate the wild salmon for 1 hour 20 minutes in the mixture of oil, soy sauce and grated ginger. Then remove, cut into 1 cm slices and cover with sunflower oil.
  • Cut the melon in a meat slicer and make cones from the slices. Cut the capers in half, keeping the stem.
  • Mix the cheese with the cucumber juice to make a light sauce. To assemble the dish, drizzle the plate with the cheese and cucumber sauce, form a base of overlapping layers of salmon and top with the melon cones and capers.

SUGGESTED GARNISHES:

  • Wild salmon tartar ravioli
  • Ingredients:
  • 5 sheets of frozen cuttlefish
  • Orange juice
  • Vodka
  • Chives
  • Scallions
  • Virgin olive oil
  • Wild salmon cut into small cubes
  • Wild salmon roe

Preparation:

  • Slice the cuttlefish in a meat slicer set at No. 1
  • Mix the orange juice, finely chopped scallions, chives, vodka and oil with the wild salmon to make the tartar.
  • Form a cross with the cuttlefish slices and pile the tartar in the middle, closing them up so they form a ravioli. Finally, top with the wild salmon roe.
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