Comments on: Sustainability Never Tasted So Good.

By: admin

admin — Thu, 24 Sep 2009 23:38:00 +0000

Jenn, yeah, the mushrooms are on the inside. They seemed to be lighty stewed/sauteed to add some colour and flavour, then they were rolled up in the rice and salmon. Nice dish!

By: Jenn Campbell

Jenn Campbell — Thu, 24 Sep 2009 04:01:37 +0000

Hey again,
Thanks for the speedy answer. I have a great recipe for succulent brined salmon that’s my go-to when I’m doing simple fillets but this one sounds nice too and that sushi looks great. Is the mushroom in the middle? Think I’ll try to approximate this weekend. The nieces and I figured out inside-out rolls at the cottage this summer.

By: admin

admin — Wed, 23 Sep 2009 23:11:33 +0000

Jenn,
Nope – you’ll have to make a trip to the Algonquin in St. Andrew’s to try out these dishes. The appetizer seems like a tough one to pull off but I would imagine the roasted filet is pretty simple. I’d just soak the salmon in some maple syrup for a bit, season well with salt and pepper and roast in a hot oven (425 F perhaps) until the salmon is carmelized and just barely cooked through. You’d want it hot enough to get some colour on the outside before the inside starts to dry out.

That filet was among the best I’ve tasted!

By: Jenn Campbell

Jenn Campbell — Wed, 23 Sep 2009 22:53:29 +0000

Hey Hawk,
Is there a recipe for these delicious salmon pics? Can’t seem to get any recipes on the recipe button.
J