Monday, 6 June 2016

Flamed Salmon Slices with Spicy Mayo

Salmon, one of those fishes that you can just enjoy it as it is. Yes, raw salmon slices are good, but just with a little bit of effort and a flame gun, you can turn those raw salmon into a great appetizer. I promise that these salmon slices will melt in your mouth and will leave you wanting more.

This recipe is very similar to how to prepare Salmon Poke, but instead of eating them raw, we topped the slices with a spicy mayo sauce and with a bit of flaming effort. This is why, my mother-in-law,  ElinLuv calls it Salmon Brûlée.

Most importantly, it is very easy to prepare.

1 salmon fillet
2 tablespoons of sesame oil
1 tablespoon of light soy sauce
Chopped spring onions
Black pepper
2 tablespoons of KewPie Japanese Mayo
1.5 tablespoons of Sriracha Sauce
Start by removing the skin of the salmon fillet. DO NOT throw away the skin. You can keep it to later yourself some baked salmon skin at a later time.

After removing the skin, check the fillet for bones. Salmon fillet usually have quite a number of tiny bones you will need to remove but nothing too complicated. Carefully remove the bones by pulling them out of the fillet.

Now, slice the salmon fillet into slices of your preferred thickness. Place the slices of salmon into a bowl. Incorporate the sesame oil, soy sauce, a dash of black pepper and a pinch of chopped spring onions (optional).

Prepare the spicy mayo by mixing the Kewpie Mayo with the Sriracha Sauce. Mix well with a spoon.

Places the marinated slices onto a serving plate and place a moderate amount of spicy mayo onto the salmon slices. Attach the flame gun to a butane can and slowly flame the salmon slices until the sauce on the slices seem slightly  charred. The timing of this process depends on how much you want your salmon cook. What I did was to flame it until you see slightly charred texture on the top but still firm and raw at the bottom.

To serve, top the dish with more chopped spring onions (to your liking). This dish is best served right after the charring takes place. The slight heat from the flame gun and semi-cooked salmon will bring out the freshness of the salmon and because its slightly cooked, it just melts in your mouth.


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