Tuesday, May 29, 2007

Izakaya Alice: Not quite sold out tonight

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...


Anonymous said...

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.

henrychan888 said...

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mollyfn said...

It was the mustard. Mustard is evil.

Corgi, Dr. of Ursinity, Prattling Pasha of Positivity said...

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!

A said...

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.