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Salmon Kazu

Salmon Kazu

Ingredients

Salmon Kazu
1 salmon filet
1/2 stick butter, melted
1 tablespoon Seafood Spice
1 lemon, juiced
1/2 cup mayonaise
1/4 cup Srirachi
1/4 cup rice vinegar

Kazu Sauce
1/2 cup mayonaise
1/4 cup Srirachi sauce
1/4 cup rice vinegar

 

Process

Place the salmon filet on a plate and baste with the melted butter. Season the fish with the Food Guru Seafood Spice. 
You may make a reasonable substitute by combining sea salt, whole black peppercorns, red pepper flakes, white pepper, garlic powder, dehydrated onion flakes and paprika together and grinding them in a coffee or spice grinder.

Heat a non stick skillet to 400-degrees and drop the fish, spice side down and cook it for 60 seconds. Flip the fish, cook for an additional 30 seconds and it is done!

Place the fish on a cutting board and slice it thinly. Fan out on a serving plate. You want the fish to be rare!

To make the Kazu Sauce combine the mayonaise, Srirachi, and rice vinegar together. Whisk until blended.

Drizzle the Kazu Sauce over the  salmon and grab some chopsticks!!

 

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