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Tiradito of Lima. Tiradito is a Peruvian dish of raw fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce. [1] [2] It reflects the influence of Japanese immigrants on Peruvian cuisine. [3]
Place salmon on a large foil-lined baking sheet; season all over with 1 teaspoon salt. Spoon 1 tablespoon spicy mayo on each fillet and rub all over. Broil, watching closely, until tops start to ...
Place the salmon on the prepared baking sheet, pat dry with paper towels and brush with the soy sauce mixture. Bake until just cooked through, 10 to 12 minutes.
Raw salmon, lightly cured in salt, sugar, and dill. Usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce with bread or boiled potatoes. Made by fishermen in the Middle Ages, who salted salmon and lightly fermented it by burying it in the sand above the high-tide line. Today it is no longer fermented.
Unadon. Unadon (鰻 丼, an abbreviation for unagi + donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki.
A bit brighter than the traditional Cobb salad, this version combines fresh mango, creamy coconut dressing, spiced salmon, and crunchy plantain chips to create a punchy, spicy, filling meal. Feel ...
Raw abalone meat Salmon nigiri Soft-shell crab on ice Akagai (赤貝): Ark shell [ 4 ] [ 2 ] [ 3 ] [ 5 ] Ama-ebi (甘海老): raw pink shrimp Pandalus borealis [ 2 ] [ 3 ] [ 5 ]
If you like spicy salmon rolls, you'll love this jam-packed spicy salmon bowl. The post Try our take on the viral salmon bowl recipe appeared first on In The Know.