Friday, July 20, 2012

I love the texture of perfectly cooked salmon skin, unfortunately it seems like few people share that sentiment.  My solution- wrapping local king salmon in a thin sheet of black rice and crisping it in rice oil to create a crust that mimics the color and texture of crispy salmon skin.                                               Manilla mangoes are tossed with lime juice infused with fresh jasmine blossoms and a kiffir lime- avocado puree and roasted chile oil finish the dish.

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