Unisex / Juvenile Salmon
Inspired by the Salmon Battle between Iron Chef Masaharu Morimoto
and Challenger Shuichi Fuji shown June 15th, 2001
Cooking Style: Modern Japanese vs. Traditional Japanese
This was a cook along, I was only able to make two dishes.
Challenger Shuichi Fuji offers Six dishes:
1. Salmon Fin Saki
2. Salmon Hors d’oeuvres
3. Horoku Grill in Grape Leaves
Salmon filet dipped in saki, put mushrooms and garlic sprouts in the middle,
garlic is the key, roll up the filet and wrap with grape leaves, bake in the oven.
4. Salmon Stew
Whipped salmon and made meatballs. Made a soup base using
crab broth, salmon meatballs, small onions, brocolli, and corn.
5. Frozen Salmon Sashimi
Put raw salmon cubes in the freezer. Put frozen
sashimi on top of salad in a bowl with purple onion.
6. Salmon Rice
Iron Chef Masaharu Morimoto offers Five dishes:
1. Fried Salmon Vegetable Sticks

Wooden Chef’s Recipe: Salmon Dip with Vegetable Sticks
1 – 6 oz. can Salmon
1 cup mayonnaise
1 tbsp. pickle relish
[ no picture ]
2. Salmon Salad
I think it was a simple dish.
[ no picture ]
3. Salmon Head Milk Stew
doesn't sound too good does it?
4. Stuffed Salmon Grill
Wooden Chef’s Recipe: Spicy Grilled Salmon
2 Farm Raised Salmon filets .55 lbs. $4.39 each, at $7.99/lb.
cut into thirds to make six helpings.
fried in olive oil with garlic and McCormickâ Spice Blends Santa Fe Style seasoning
put on a bed of rice, surrounded by mesculin lettuce.
[ no picture ]
5. Braised Salmon Head
I am still out of salmon head
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