Recipe
Hot smoked Tasmanian salmon served with arugula salad, murcott oranges, strawberries, Greek yogurt dressing and toasted pecans.
food Food type Main Ingredients Take time Serve Western food Salads and salads Salmon 45 minutes 2 places ingredient 150*2 grams Fresh Tasmanian Salmon (Smoked Salmon) 80 grams of salt 50/50 grams of white sugar 100 grams of rice 80 grams Australian Rocket Lettuce (Salad) 1 Australian Honey Mercotta Orange 4 Australian strawberries 100 g Greek yogurt (plain) (salad dressing) 15 grams olive oil 3 grams garlic 5/10 grams coriander 10 grams of yellow lemon juice 1/8 tsp salt, pepper (each) 10 g roasted pecans (for garnish) Preparation Slice the orange zest (use only the orange zest to mix with the smoked part), then segment the Murcott oranges, removing the pulp. Squeeze the remaining orange pulp to reserve for marinating the salmon. Mix 80 grams of salt and 50 grams of sugar and mix with the salmon. Pour the remaining lemon juice from segmenting and 10 grams of coriander. Marinate in the refrigerator for about 20 minutes. Then rinse thoroughly, pat dry, and leave in the refrigerator until ready to smoke. Prepare a smoker pot. Line the bottom of the pot with aluminum foil. Pour in 100 grams of rice, orange peel, and 50 grams of sugar. Cover the pot with a lid. Heat until it smokes. Then spread the grill with oil all over. Place the cleaned salmon in it. When it starts to smoke, quickly open the lid and place the fish grill in it. Close the lid quickly. Reduce the heat to not too high. Smoke for about 4-5 minutes or until the fish is cooked. Then remove from the pot and let it rest for about 5 minutes. Make the dressing by combining Greek yogurt, olive oil, minced garlic, chopped cilantro (5 g), lemon juice, and season with salt and pepper to taste. Arrange the rocket, orange, strawberries and pecans on a plate. Drizzle the dressing over the plate (or toss it with the salad greens) then top with the smoked salmon.
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Soy-marinated salmon
food Food type Main Ingredients Take time Serve Japan Snacks Salmon 30 minutes 1 place ingredient 200 ml. Aero Shoyu Sauce 1 liter (Soy Sauce Marinade Recipe, yield 700 ml.) 30 ml. Ayumirin seasoning liquor (Soy sauce marinade recipe, yield 700 ml.) 350 ml clean water (soy sauce marinade recipe, yield 700 ml) 100 grams of Aero coconut sugar mixed with cane sugar 1 kilogram (Soy sauce marinade recipe, yield 700 ml) 20 grams of sliced old ginger (soy sauce marinade recipe, yields 700 ml) 140 grams Marine Pro fresh salmon cut into pieces, with skin, pack of 300 grams (soy sauce marinated salmon) 100 grams of soy sauce marinade (soy sauce marinated salmon) 5 grams of red chili peppers, stems removed, sliced (salmon marinated in soy sauce) 5 grams of peeled and thinly sliced Chinese garlic (soy sauce marinated salmon) 0.5 g Roasted white sesame seeds (soy sauce marinated salmon) 0.5 g chopped green onion (soy sauce marinated salmon) 1 pack M&K Korean style roasted seaweed, original flavor, 5 g, pack of 6 packs (soy sauce marinated salmon) 150 grams Aero Japanese rice Sasanishiki 5 kilograms (soy sauce marinated salmon) 40 grams Aero Seafood Sauce (Salmon Marinated in Soy Sauce) 20 grams ARO Frozen Japanese Seaweed Salad 1kgX1 (Salmon marinated in soy sauce) 20 grams ARO Frozen Orange Seasoned Salmon Roe 500g (Soy Sauce Marinated Salmon) 3 Aero Sauce Cups with PET Lids 2 oz. Pack (Salmon Marinated in Soy Sauce) 1 piece Aero food box with lid, size 500 ml., pack of 50 sets (salmon marinated in soy sauce) 1 piece, round bowl with clear lid, 350 ml. (soy sauce marinated salmon) Preparation Put soy sauce, mirin, water, palm sugar, sliced ginger into a pot and mix together. Bring to a boil, then turn off the heat and let it cool. Arrange the salmon in a box. Pour the cooled soy sauce marinade over the salmon. Sprinkle with garlic and chili. Close the box and refrigerate for 4-5 hours. Sprinkle roasted white sesame seeds and chopped shallots on top when serving. Served with Korean style grilled seaweed as a side dish. Japanese rice, seaweed salad, orange herring roe Seafood dipping sauce, ready to be delivered directly to customers.
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Korean Soy Sauce Marinated Salmon Set
food Food type Main Ingredients Take time Serve Korea Seafood Salmon 14 minutes 1 place ingredient 1 Gala Apple #120 (Korean Pickle Ingredient) 150 grams of onion 30 grams of Chinese garlic 15 grams of old ginger 2 grams, 100 grams of dried red chili 20 grams Taberu kelp kombu (for making soup) 100 grams 600 cc Aero concentrated dried fish soup 1 liter 400 grams of sugar 1200 grams of water 100 cc. fish sauce 700 ml.*3 (Seafood dipping sauce ingredients) 80 grams coconut sugar 60 grams of Chinese garlic 60 grams of red chili peppers 6 limes 5 grams Ajinomoto Plus MSG 420 grams 100 grams of salmon sashimi, 9-11 grams/piece (Pickled salmon set with rice, seaweed, shrimp eggs) 100 grams Korean pickle juice 10 grams of red chili peppers, sliced 10 grams of Chinese garlic, sliced 2 grams coriander 1 gram of roasted white sesame seeds 30 grams seafood dipping sauce 150 grams of Aro Japanese rice, cooked 20g ARO Frozen Orange Herring Roe 500g 1 pack M&K Korean style roasted seaweed, original flavor, 5 g, pack of 6 packs 2 pcs Aero Sauce Cup with PET Lid 2 oz. Pack of 100 pcs. 1 piece Aero microwave bowl, size 350 ml., pack of 25 pieces 1 piece Advanced Bio Eco-friendly food box with clear square lid, size 650 ml. Preparation How to make Korean pickle 1. Prepare chopped onion, chopped apple with skin, sliced ginger, sliced garlic, dried chili, and kombu seaweed. 2. Put all ingredients in a pot, bring to a boil, reduce heat to medium, open the lid slightly, boil for 20 minutes. 3. Strain the mixture, leaving only the sauce. 4. Let it cool before pickling. 5. The sauce can be stored in the refrigerator for 7 days. How to make seafood dipping sauce 1. Blend all ingredients together. 2. Can be stored in the refrigerator for 2 days. How to make pickled salmon 1. Cut the fish into 9-11 gram pieces and put them in 100 gram boxes (1 box contains approximately 9-11 pieces). 2. Add 100 grams of pickling liquid. 3. Add 10 grams of sliced Chinese garlic. 4. Add 10 grams of sliced red chili. 5. Pickle in the refrigerator for at least 12 hours before selling. Can be pickled for no more than 48 hours. 6. Before serving, sprinkle with white sesame seeds and garnish with coriander. How to make rice, seaweed, shrimp eggs, and dipping sauce 1. Scoop 150 grams of cooked Japanese rice into a box. 2. Scoop 20 grams of shrimp eggs into a cup. 3. Scoop 30 grams of dipping sauce into a cup. 4. Korean seaweed, served in a whole pack
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Salmon Steak with Mushroom Cream Spaghetti
food Food type Main Ingredients Take time Serve Western food Noodles and pasta Salmon 30 minutes 1 place ingredient 1 gram ground black pepper 10 grams Mitr Phol granulated sugar 5 grams of Prungthip iodized table salt 10 grams of Rosdee Chicken Flavor Seasoning Powder 500 ml plain water 500 ml Aero Whipping Cream 1900 ml. 500 grams Aero frozen shiitake mushrooms 100 grams of onion, peeled 30 grams Imperial unsalted butter 5 grams of Canaruro Parmesan Cheese Powder Salmon Steak with Creamy Mushroom Spaghetti 1 piece Aero Frozen Salmon Steak, size 100-150 grams/piece 1 gram of Prungthip iodized table salt 1 gram ground black pepper 30 grams Imperial unsalted butter 50 grams asparagus 5 grams of Canaruro Parmesan Cheese Powder 150 grams of boiled spaghetti 1 serving Mushroom Cream Sauce Boil the spaghetti. 500 grams Aero Pasta Spaghetti 40 grams of Prungthip iodized table salt 5000 ml plain water 40 grams of pomegranate, soybean oil
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Salmon Donburi with overflowing egg
food Food type Main Ingredients Take time Serve Japan Seafood Salmon 30 Min 1 place ingredient Pickled Egg Yolk 5 Deli Fresh organic eggs 125 ml Aero Soy Sauce 20 ml Aero Mirin Seasoned rice 300 grams Aero Japanese rice Sasanishiki 45 ml. Aero Sushi Rice Seasoning 360 ml Aero drinking water, size 6 liters Donburi 1 egg, pickled egg yolk 200 grams of seasoned rice 120 grams of salmon, 8 pieces 15 grams of frozen seasoned salmon roe 15 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi 1 set Aero Sakura PP round bowl with lid, pack of 25 sets 2 sets, black spoon and fork set, plastic wrapped, panel type Preparation Mix soy sauce and mirin together. Separate the raw egg yolk from the egg white and add to the marinade. Refrigerate for 10 minutes, then flip over and refrigerate for another 10 minutes. Wash Japanese rice until the water is clear. Soak for 30 minutes before cooking. Cook until done. Wait until the rice is cooked, then scoop out the rice and season with sushi rice seasoning. Mix the ingredients together. Slice the salmon into bite-sized pieces and deep-fry the skin until crispy. Serve by scooping rice into a bowl, arrange salmon on top of the rice, place salmon roe in the center, followed by pickled egg yolk, fried salmon skin. Served with shredded ...
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Salmon Lemon Risotto
food Food type Main Ingredients Take time Serve Fusion food Meat dishes Salmon 45 Min 1 at ingredient Ingredients for fish marinade 1000 ml plain water 100 grams of Prungthip iodized table salt 50 grams of fine white sugar 5 grams coriander 1 lemon zest 150 grams of fresh salmon, cut into pieces, with skin, Marine Pro brand (ingredients for making fish steaks) Fish marinade 25 ml olive oil 10 grams garlic 3 grams fresh thyme leaves 0.5 grams of salt 0.5 g ground pepper 25 grams unsalted butter 150 grams Lemon Risotto 2 grams chopped parsley 3 ml Giuliano Tartufi White Truffle Olive Oil 0.25 yellow lemons (1/4 lemon) Ingredients for Lemon Risotto 170 grams chicken stock 10 ml olive oil 5 grams chopped onion 5 grams chopped shallots 2 grams minced garlic 15 grams Parmesan cheese 30 ml white wine 70 grams of Viander Arborio rice 10 grams unsalted butter 5 grams of salt 3 grams ground black pepper 5 grams of chopped pickled lemon zest 5 grams parsley 30 ml Millac Gold Cream 1 liter Preparation How to make fish steak (1 serving, takes 45 minutes) ) Take the salmon that has been marinated for 45 minutes and pat dry. Heat a skillet over medium heat. Add olive oil. Place fish backside down. Season with salt and pepper. Grill fish for 3-5 minutes per side. Turn and season with salt and pepper again. Add garlic, thyme, butter, and ladle the oil over the fish until cooked. Serve. Place the Lemon Risotto on a plate. Place the fish on the Risotto. Serve with the lemon. Sprinkle a little chopped parsley on the Risotto. How to make Lemon Risotto (1 serving, 40 minutes) Wash the rice in clean water 2-3 times and set aside. Place a pan over low heat, add olive oil, then add onion, chopped shallots and chopped garlic. Stir-fry until the onion is translucent (do not brown). Add rice and stir-fry until well combined. Add white wine. When the wine starts to dry, add soup stock, one ladle at a time. Continue to stir-fry until dry, then add soup stock until the rice is cooked. Then add butter, parmesan cheese, cream, salt, pepper, mix well, do not let the butter break. Add pickled lemon zest and it's done. How to make fish marinade (1 serving) Mix water, salt and sugar together until dissolved. Pat the fish dry and add to the marinade, then garnish with coriander and lime zest. Soak the fish for 45 minutes. This marinade can be reused up to 2 times.
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