| Title: | Salt and Pepper Alaska Salmon For 12 |
| Detail: |
Salt 1 Tbsp.
Mixed Ground Pepper 2 Tbsp.
Chinese 5-Spice 2 Tbsp.
Sugar 2 Tbsp.
Canola Oil 1 1/2 cups
Alaska Salmon, cut in 3" x 1/4" strips 60 each
Cornstarch 1 1/2 cups
Fresh Cilantro,Chopped 2 Tbsp.
Red Bell Peppers, Diced 2 Tbsp.
Green Onions, Chopped 1/4 cup
Red Leaf lettuce Leaves 48 each
Crisp Rice Noodles, Cooked, Drained 6 oz.
Sesame Oil (optional) 1 Tbsp.
Alternatives
Other Alaska Seafood such as Halibut pieces may be substituted.
Directions
1. Combine Salt, Pepper, Chinese 5-Spice and Sugar, mixing well to distribute. Set aside.
2. To make 1 portion:
Place 2 Tbsp. Canola Oil in wok and heat just until smoking.
3. Take 4 oz. Salmon Strips and dust in 2 Tbsp. Cornstarch.
4. When Wok is heated, add Salmon strips and fry until crispy, and slightly under done. Remove Salmon to paper towel to drain.
5. Pour off Oil from wok and wipe wok with paper towel.
6. Return wok to heat and coat with 1 3/4 tsp. of Salt-Pepper-Spice Mix. Immediately add drained Salmon pieces and toss to coat, heat for 10-20 seconds.
7. Remove wok from heat and toss Salmon with 1/2 tsp. Cilantro, 1/2 tsp. Red Bell Peppers and 1 tsp. Green Onions.
8. Place 4 Lettuce Leaves on serving plate and top with 1/2 oz. Crispy Rice Noodles.
9. Pour Salmon mixture over and as an option, drizzle with 1/8 tsp. Sesame Oil.
Serve immediately. |
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