Hmmm, tonight's Izakaya Alice menu didn't fare too well...
Any hints as to why? Maybe the sauce just was too heavy?
Baked Sockeye Salmon with Mustard Dill Sauce:
1. Mix 1/4 cup mustard (Dijon), lots of dried dill, dash of curry powder and ponzu.
2. Slather mustard mixture on 1 lbs sockeye salmon.
3. Bake.
Yah, it was easy to prepare in the typical Izakaya Alice way, but it just didn't get consumed at the usual rate. I wonder if I needed more lemon/citrus/vinegar to cut the grease of the sockeye salmon. Or maybe I should have washed the salmon in wine to get the fishiness out.
This recipe had so much potential, yet it just didn't get loved by my diners as much. I wonder what I could do better next time...
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5 comments:
This dish was very yummy. I loved the hint of curry. The salmon tasted somewhat "rich" towards the end, though. Maybe, it would have helped if I had dipped it in ponzu to cut out the richness.
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henry
It was the mustard. Mustard is evil.
This inspires me to post my Sake Nanban-yaki (a Chez Corgi staple) recipe to my blog. Since I'm doing it tonight, I can snap some quick pics too!
Hi Alice, I'm a regular reader of your blog. I was just wondering if you or one of your readers can recommend a recipe for the seaweed salad served at some japanese restaurants. I believe I've found the correct seaweed at a store, but now I just need instructions for the dressing. The person at the store told me its called Wakame. Thank you.
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