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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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Futo-maki de Salmão Selvagem, Malaguetas doces Tobiko

Wild salmon futo-maki with piparras and tobiko

Futo-maki de Salmão Selvagem, Malaguetas doces Tobiko

Wild salmon futo-maki with piparras and tobiko

Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • 16 dl dashi
  • 8 dl mirin
  • 4 dl soy sauce
  • 36 g agar-agar

Instructions
 

  • Cook all the liquids together and set with the agar-agar. Reserve in a cold place.
  • Cut strips of wild salmon 1 x 1 cm and 18 cm long. Marinate in a little lime juice with grated ginger and olive oil.
  • Roughly chop the piparras (green chilli peppers).
  • Season the hijiki algae with the piparras, sesame oil and white toasted sesame.
  • Roll the futo maki with the flying fish roe outside and the wild salmon with the hijiki algae and piparras inside.
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