Bang Bang Salmon

Posted by Sena Wheeler on

Bang Bang Salmon

Get ready for a burst of asian flavor. This new salmon recipe may become a family favorite!

Serves 4 as an appetizer, prep & cook time approximately one hour. Assemble all ingredients before cooking. 

Bang Bang Sauce:

1 Cup Mayo

2 T Thai Sweet Chili Sauce

1/2 T Sriracha

1 tsp Honey

1 tsp Soy Sauce

Whisk all ingredients together- I like to store this sauce in squeeze condiment bottles for ease of use and so I have some on hand at all times. Stores in the refrigerator up to one week. If you like more Thai flavor & spice add more Thai Sweet Chili sauce & Sriracha. Adjust flavors and make it yours.

Cucumber Pickle: 

1/2 English cucumber thinly sliced in a small bowl.

Just before serving, add:

1/8 Cup Seasoned Gourmet Rice Vinegar (I keep mine chilled although it's not necessary, it keeps the pickle crunchy)

A pinch of Gochugaru flakes (Korean red chili) or Red Pepper Flakes.

Give it a stir. 

For the Salmon:

3/4 lb Skinless Copper River Salmon, pin bones removed, cut into 3/4 inch cubes

1/2 Cup or more of Corn Starch

Oil for frying and a deep fryer or dutch oven for frying. (A Fry Daddy, keeps the perfect temp)                                                 

Heat the oil to 350 degrees.

Pat the salmon dry and toss with corn starch, gently shake excess with a sieve. Fry in batches until done, do not overcook.

A 6” round mesh skimmer is handy for removing batches of fish from the deep fryer. Place in a stainless bowl lined with paper towel to absorb extra oil until all the fish is fried. Remove paper towel and toss gently with Bang Bang sauce just to cover.

Serve immediately~

Garnish:

Finely chopped Chive or the green tops of spring onion & a shake of Black Sesame seeds. Serve with the chilled Cucumber Pickle and extra Bang Bang sauce.

Recipe by Diane Wiese. Diane is a long time Alaskan resident in Cordova. Her recipes are a beautiful tribute to Alaska, showcasing the the local flora and fauna she has foraged herself. She leads product innovation at Sixty North Seafoods, and does recipe development for the Copper River Marketing Association. For more inspiration, find her on instagram @copper_river_coastal.

Shop Now, Copper River Sockeye Salmon

 


Eat Wild to Save Wild!

-Sena C Wheeler
 www.senasea.com                                                


Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife.  Visit her at SenaSea.com where she blogs about family, fish and food.  

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