By Chef Jane Cornborough (L’Abattoir restaurant)
Makes appetizers for 4 guests
It’s summer which means Salmon season is here! Pink salmon is perfect for canning and making dishes like croquettes, so here is a recipe that Chef Jane is using for our Aug 2019 summer secret supper featuring an all salmon menu in celebration.
- 1 side pink salmon
- 2 tbsp mayo
- Salt & pepper to taste
- 1 lemon rind and juice
- 2 tbs chopped fresh arugula
- 2 scallions finely chopped
- 1 cup flour
- 1 cup panko crumbs
- 3 eggs
- Japanese mayo
- 1/2 tsp Yuzu juice (buy at Fujiya Market in Vancouver, it’s a type of prized citrus)
- 1/8 cup tobiko (also get at Fujiya, fish eggs)
Directions: Season salmon with salt, pepper & half a lemon. Cook salmon in the oven (375F) until baredly cooked (you can check by flaking off a chunk) 6 min depending on thickness. Once cooled move it to a bowl, add scallions, arugula, mayo, lemon zest and gently mix. Don’t break it up too much, small chunks are good.
Get 3 bowls ready. One with flour, second with 3 whisked up eggs, and third with panko(seasoned to taste). Roll salmon mixture in your hands into a 2 inch ball. Dredge in flour, then egg, then panko. Repeat the egg and panko. Place in fridge until ready to fry. Fry in deep fryer or pot with oil at 375 degrees until golden.
Serve with Japanese mayo mixed with yuzu, sprinkle tobiko on top.