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Seared Salmon with Furikake Oil and Sweet Potato Mashers Pad Thai Coconut Crab with Plantain chips


Seared Salmon with Furikake Oil and Sweet Potato Mashers
Recipe from: Brew Moon

Furikake Oil
1 cup Furikake
1 cup Soy Bean Oil

Combine ingredients in blender and blend until smooth.

wasabi Aioli
1 cup Mayonnaise
3 Tbsp. wasabi Powder
½ Tbsp. Soy Sauce
2 Tbsp. North Star Larger

Combine all ingredients and blend until smooth

Sweet Potato Mashers
2 lbs. Okinawan Sweet Potatoes, peeled and chopped
Water to boil
3 Tbsp. Butter
1 Tbsp. Kosher Salt
Liquid from boiled potatoes

Bring potatoes to a boil, once soft strain, reserving the liquid. Place potatoes in a large bowl and mash until smooth, add butter, salt and reserved liquid until potatoes and moist.

Plate up
2 8 ounce Salmon Filets
8 ounce Sweet Potato Mashers
1 ounce wasabi Aioli
1 ounce furikake Oil
1/2 ounce Sweet Chili Glaze
1 ounce Ocean Salad
1/4 ounce Pickled Ginger

Heat a medium size sauté pan and add 1 ounce soy bean oil. Season salmon with salt and pepper and sear in a hot pan for 2-1/2 minutes on each side.
Place the furikake oil, wasabi aioli, and sweet chili glaze on the bottom of a plate, pile the sweet potato mashers in center and top with the salmon, garnish top of salmon with ocean salad followed by the pickled ginger.

Pad Thai

1 ounce Soy Bean Oil
3 each Size 21/25 Tiger Shrimp
1 each Egg
8 ounce Pad Thai Noodle
1/2 Tbsp Roasted Peanuts, ground
1/2 ounce Tamarind Juice
1/2 Tbsp Brown Sugar
1 Dash Fish Sauce
3 ounce Bean Sprouts

Heat a large sauté pan and add the oil, once the oil is hot add the egg and scramble it, add the shrimp, brown sugar and noodles and cook 2 minutes, add the remaining ingredients and cook another minute.

Garnish with Roasted chopped peanuts and lime wedge.

Thai Noodles

1/4 cup Soy Bean Oil
1 cup Fried Tofu, small dice
1-1/2 ounce Tamarind Juice
2-1/2 Tbsp. Brown Sugar
1/2 Tbsp. Chili Flake
1/2 Tbsp. Paprika
3 ounce Fish Sauce
1 package Thai Noodle

Soak Thai noodles in warm water until soft, approximately 30 to 45 minutes.
Heat a large sauté pan and the oil. Add tofu and brown sugar and cook 1 minute. Add sugar, tamarind juice, chili flakes, and paprika and fish sauce and cook another minute. Drain the noodles and mix into the pan until well combined.

Coconut Crab with Plantain chips

1 lb. Crab Meat
1 ea Jalapeno, minced
2 Tbsp. Scallions, minced
2 Tbsp. Toasted Coconut
1 Tbsp. Dijon
3/4 cup coconut milk
1/2 cup Mayo
Lime juice 1 lime
1 Tbsp Ginger Root, minced
1 Tbsp. Parmesan Cheese fine grated

Combine dry ingredient and mix until combined. Mix wet ingredients and fold into crab mixture.

Plantain Chips

Cut plantain into1/8 inch thin chips. Deep fry until golden. Remove and season with salt and pepper

Plate Up on a large round plate.

1/2 Tea leaf down, place plantain chips piled high on leaf and crab dip on other side garnish with toasted coconut

Heat crab dip in oven at 350 degrees for about 10 minutes until golden brown and hot.