by: John D’Elia, Executive Chef – Marx Brothers
Fried marinated salmon, sliced thin and served over sticky rice, topped with romesco sauce, ponzu and fried garlic chips
Marinade Procedure
soy sauce 1 tbsp Cut salmon into thick strips, marinate over night then air dry for two
sesame 3 tbsp days. Heat oil to 375 and fry for one minute and let rest.
coriander seed 1 tsp (ground) Roast bell pepper and tomato. Peel both and combine with rest of
sugar 1tbsp ingredients and puree.
s/p TT
Romesco sauce
roasted bell peppers 1 ea
roasted tomato 1/4 cup
chopped garlic 1tbsp
chopped shallots 1tbsp
almonds 2tbsp
white bread 1/4 cup
olive oil 1/8 cup
red Chile 1 tsp
s/p TT