|Lemongrass Wild King Salmon Spring Roll|
The key to making the perfect spring roll is to keep the ingredients as fresh and flavorful as possible. I poached the Wild King Salmon in lemongrass, chicken stock, white wine, orange juice, and garlic. The usual plain rice vermicelli was lightly sauteed in olive oil and green onions. Accompanying the poached salmon are cilantro dust, pesto drops, and steamed baby carrot. For the dipping sauce, I made a spicy garlic sweet and sour jello with fried mint chips.
|Lemongrass Poached Salmon, Green Onion Fried Vermicelli, Steamed Baby Carrot, |
Cilantro Dust, Pesto Drops, and Spicy Garlic Jello with Fried Mint Chips
I have to thank 5 Star Foodie and Lazaro Cooks! for a fun lesson on sustainable fish. As a part of the 5 Star Makeover Cooking Group, our March theme was Sustainable Fish. It was interesting to learn from the Monterey Bay Aquarium website sustainability of different types of seafood. I have always been a huge fan of salmon and now I know to select wild-caught salmon from Alaska due to the excellent monitoring of fish populations and fishery. To me, understanding the ingredient is just as important, if not more, as cooking or consuming.
At Santa Monica Seafood, I picked out a beautiful fillet of wild-caught Alaskan King Salmon.
|Wild Alaskan King Salmon|