Saturday, March 13, 2010
Wild salmon from Alaska is like no other salmon on earth, it is rich in color, rich in flavor and rich in texture. Every time I get my hands on some fillets I am beyond thrilled. Dont get me wrong I can get some really good salmon, in fact I often get sushi grade salmon that has a much higher fat content and if you dont know you will now - fat equals flavor, but the lean firmness of the wild salmon is unique on its own. Throw in a few quail eggs and some wasabi and its a party.
Lightly broiled and wrapped up in seasoned rice and nori makes this a snack I dont mind serving my son often, and its one of his favorites.
I love the inside out roll the most, there is something so appealing about the rice on the outside and then sprinkle a few black sesame seeds and its all together different.
Add a few thinly sliced carrots and cucumber and some "crab" and its party time! I picked up some of that "crab" that they sell at the grocery store, you know the colored, pressed and processed haddock that is shaped to look like crab? Let me set the record straight - this is the first and last time I get this stuff, its ok, but I dont want ok - I want great.
Not everyone is going to want to have the raw yolk from the quail egg but thats fine with me.
Here is a short clip I made a couple of years ago but I have honed my skills a little more and maybe I should do an updated version. (read that as I dont know how I let this one pass to begin with - I am doing it all backasswards.)
Posted by Christo Gonzales at 1:56 PM