Since the middle of last year, Dennis and I have been delighted by creating “stacks”. Visually they are very impressive but what we have found is that you can be extremely creative in your choice of ingredients. The very first attempts were built inside of an empty 1 liter bottle that had been cut into two 3″ cylinders. Our makeshift tools weren’t attractive, but they got the job done. Once we mastered our pursuit, we deemed that we were worthy of another kitchen component – Stainless Steel Food Mold with Pusher.
When Dennis was young, his mom used to make him salmon cakes (heck, I think they used to pressure cook sunnies and use it as the protein as well). I’ve never attempted anything with salmon because my family really didn’t eat it when I grew up – Mom said it’s too fishy. It has taken me a while to change my taste preferences but the added nutritional value of salmon makes it an easy choice. We had purchased a large piece of salmon for our Christmas get together that was just too big; so we decided to reserve half of it to experiment with new salmon dishes. Dennis is very keen of peanut sauce which is delicious over a fresh slaw. With these two components, the only wildcard was the salmon – will it go with the other ingredients? Dennis gave it a two thumbs up. Time to get cooking!
Asian Salmon Stack
Ingredients
- 8 oz cooked salmon filet
Asian Slaw
- 1 ½ cups red cabbage shredded
- 1 cup carrots shredded
- ¼ cup onion finely chopped
- ¼ cup red pepper finely chopped
- 1 cup shelled edamame steamed and cooled
Peanut Sauce
- 2 Tbsp peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 clove garlic pressed
- ½ tsp sugar
- ½ tps brown sugar
- ¼ tsp crushed red pepper
- ¼ tsp onion powder
Toppings
- 3 green onions slices thinly on the bias
- ¼ cup peanuts chopped
- Sriracha sauce
Instructions
- Flake cooked salmon, set aside.
- Assemble asian slaw by mixing ingredients in a bowl. Set aside.
- Mix ingredients for peanut sauce until combined, set aside.
- Put food mold on the serving plate (one serving).
- Place 1/2 cup slaw into mold and tamp down to about 1/3 of the mold height, drizzle about 1-2 teaspoons of peanut sauce on top to help hold slaw together. Repeat.
- Place approximately 1/3 cup flaked salmon onto top off the food mold, tamp down.
- Carefully remove the food mold by pulling upwards slowly.
- Add chopped green onions, peanuts and additional sauce. Garnish plate with Sriracha sauce (optional).
