flyinglentris
Disabled and Retired Veteran
Salmon Persimmon Walnut Umami Slaw:
Ingredients:
1) Salmon fillet - 1/2
2) Cabbage - 2 cups
3) Onion - 2 slices
4) Persimmon - 1
5) Walnuts, divided - 1/2 cup
6) Nori seaweed - 1 sheet
7) Miso paste - 1 tblspn.
8) Soy sauce - 1/2 tspn.
9) Furikake, salmon - 1 tblspn.
Procedure:
-- Preparation --
1) Crush up the walnut with mortar and pestle.
2) Thin slice the cabbage to produce long strips.
3) Cut two slices of onion and quarter them.
4) Cut the seaweed into thin strips.
5) Pan fry and flake the salmon.
6) Allow the salmon to cool.
7) Slice up the persimmon crosswise.
8) Slice up the persimmon into strips.
9) Pan fry the persimmon.
10) Allow the persimmon to cool.
-- Prepare and Serve --
11) Mix up the cabbage, onion, nori, salmon, persimmon and 1/4 cup crushed walnut.
12) In about 1/8 cup water and soy sauce dissolve the miso paste.
13) Mix in the miso with the slaw.
14) Spoon the slaw in a serving bowl(s).
15) Top with an additional 1/4 cup crushed walnuts and furikake.
16) Serve.
Ingredients:
1) Salmon fillet - 1/2
2) Cabbage - 2 cups
3) Onion - 2 slices
4) Persimmon - 1
5) Walnuts, divided - 1/2 cup
6) Nori seaweed - 1 sheet
7) Miso paste - 1 tblspn.
8) Soy sauce - 1/2 tspn.
9) Furikake, salmon - 1 tblspn.
Procedure:
-- Preparation --
1) Crush up the walnut with mortar and pestle.
2) Thin slice the cabbage to produce long strips.
3) Cut two slices of onion and quarter them.
4) Cut the seaweed into thin strips.
5) Pan fry and flake the salmon.
6) Allow the salmon to cool.
7) Slice up the persimmon crosswise.
8) Slice up the persimmon into strips.
9) Pan fry the persimmon.
10) Allow the persimmon to cool.
-- Prepare and Serve --
11) Mix up the cabbage, onion, nori, salmon, persimmon and 1/4 cup crushed walnut.
12) In about 1/8 cup water and soy sauce dissolve the miso paste.
13) Mix in the miso with the slaw.
14) Spoon the slaw in a serving bowl(s).
15) Top with an additional 1/4 cup crushed walnuts and furikake.
16) Serve.