This month the Creative Cooking Crew challenges us to present “the perfect bite”. I thought about it a lot. It’s not as easy as you may think. It could be nostalgic, like something my grandmother made with love and old world traditions, or …
I decided my perfect bite could not be one-dimensional, no matter how much I liked a single ingredient.
The perfect bite for me has a naturally fatty base — think runny egg yolk, oily/fatty salmon, avocado, cheese, nut butter, foie gras. But, to be “perfect”, it must then be paired (and cut) by something sweet, sour, salty, even peppery. Harmony. Balance. Textures.
It had to be the yin and yang of Asian Fusion … common ingredients kissed by the flavors of Asia.
Flash-seared salmon steak medallion wrapped in crispy skin
topped with salmon crudo, ginger-vegetable slaw with slivered almonds,
Thai Chili Aioli and black salt + red peppercorn sesame wonton crackers
Harmony • Balance • Textures
Crispy fish skin to me is what bacon is to everyone else.
This was the perfect bite. It was fatty: the salmon and aioli; it had texture (the skin, cracker, seeds, nuts and raw vegetables) and it had harmony with a yin and yang of flavors (ginger, mirin, sesame oil, rice, vinegar, salt and pepper).
Asian Fusion: The Perfect Bite
Author: Joan Nova, aka FOODalogue
Cuisine: Asian Fusion
- 1 inch thick salmon steak with skin
- soy sauce
- rice vinegar with chili
- fish sauce
- wonton wraps
- cole slaw
- shredded zuccini
- fresh corn niblets
- slivered almonds
- pickled ginger
- Thai chili aioli
- sesame seeds
- black salt
- red peppercorns
- lightly brush wonton skins with oil, sprinkle with sesame seeds and ground red peppercorns and bake at 400 degrees till brown
- toss vegetables with sesame oil and rice vinegar
- top with slivered almonds
- carefully skin salmon, cut fish into medallions and wrap skin around it
- lightly brush with a mixture of soy sauce, mirin and fish sauce
- flash sear in hot pan with oil rotating skin sides first
- then just a moment or two on fish top and bottom
Sprinkle wontons with black salt when they come out of oven.
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The group round-up of “perfect bites” will be published here on March 31.
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NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!