I have this rolled salmon skin thing that I make. It’s pretty good, and just recently I’ve added scallops to it and it came out really well. Friends have suggested some vegetables or other stuff but I’m having a hard time figuring out what will go good with this dish. Any ideas?
So far my ingredients are:
Salmon skin
Imitation crab (mixed with mayonnaise and sugar like a california roll stuffing)
Scallops
Garlic salt
Paprika
Honey (for glaze)
I want to fancy it up, but have a terrible grasp of spices so I’m not going to be putting anything weird on it. A friend suggested an asparagus spear right through the middle. Others have suggested that yellow pickled cucumber thing sometimes in sushi rolls. I’m looking mainly for ideas like that, things I can stuff into it rather than put on top. I considered rice, but that would make this too much like a sushi roll. Right now the salmon skin is rolled around the ingredients so it looks like a sushi roll but instead of seaweed, it’s fish on the outside
If I were a great chef, I’d find someway of cooking this so that the inside is tender and the outside skin is crispy. I roll this up, put it in aluminum foil, and bake it. Sadly, when it comes out, it’s delicate so there’s no way for me to actually fry or toast the outside. If only I had a blowtorch…
Hmmm I’d have to try it for myself to come up with good suggestions. When should I be over?
I just wrote up a whole bunch of ideas, but really, after I thought about it, I’m wondering what exactly is wrong with it as it is that you want to add something to it? Does it seem too dense - do you want veggies to lighten it up? Or are the flavors not quite right?
Between the garlic salt/paprika/honey/mayo & sugar, you’ve already got a lot going on. I’d tend to either remove some of those or balance them to get the flavors you want to be brighter.
I’d also ditch the fake crab and go with either all scallops, or a mix of scallops & shrimp or real crab. Or heck, even salmon. Scallops & salmon could be really interesting.
Same with the garlic, ditch the garlic salt, go with real garlic and salt.
Edit: I’d buy the torch, too. All kitchens need a torch.
I’m not exactly sure what you mean by salmon skin, other than the bleedin’ obvious, but if you secure your roll-up with a toothpick you can sautee it first in hot oil or clarified butter until it’s crispy and then finish it in the oven.
I get it like this but thinner. It’s slices of skin about 2-3 inches wide and 5-6 inches long, thick enough so that it’s got a layer of salmon meat on it, but thin enough to roll, or do whatever I want with it.
Wouldn’t frying it first, then baking it be pointless since it would get uncrispy after baking?
You bring the salmon and I’ll think about it!
Actually I love the flavor, but I just wanted it to be more unique. You know, all fancy-like. I have an obsession with trying to perfect this dish cause it’s one of my favorites
I may do without garlic salting the skin on the outside since the honey pretty much overpowers that. My first attempt at this dish was without the honey and my mom found it too salty.
Hmm, I’ll consider the shrimp. That’s something I hadn’t thought of. Maybe the imitation crab on the side since I actually like that stuff
Absolutely not. It’s more roasting than baking. Heat the oven to 400 degrees F and cook until just done. I’s hard to say for how long without knowing how thick the roll is.
That’s too long if you are going to sear it first. Maybe 10 - 12 minutes. You can check for doneness by observing whether the flesh inside has gone from translucent to nearly opaque, depending on how well done you like it. I like mine on the medium to medium rare side.
You sound like you have more than enough flavours - but if you are wanting to play with the texture, how about a crust of some variety? Something like black sesame seeds or panko crumbs if you are wanting to continue the japanese idea (although your flavours don’t seem to be down this alley), or grated parmesan/breadcrumbs.
This, most definitely. In fact when I clicked on the header to answer the question: What goes well with salmon? Asparagus was my first thought (and what I came here to say)…your friend beat me to it.
I’ve made salmon filets with a crust of crushed pine nuts over a layer of dijon mustard with dill. Five minutes per side in a cast iron skillet, and you’re good to go…
You bring the salmon and I’ll think about it!
In fact when I clicked on the header to answer the question: What goes well with salmon? Asparagus was my first thought (and what I came here to say)…your friend beat me to it.