Bravo Recipe Finder
Take a look. And cook.
CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Salmon Maki Roll
Source: Andrew D'Ambrosi, Top Chef Season 4
rate this recipe:
Salmon Maki Roll with Parsnip-Pinenut Rice & Pickled Ginger/Wasabi
Prep Time: 45 minutes
Serves: more than 8
Directions:
Parsnip-Pinenut "Rice":
Pulse chopped parsnips until they are in 1/4-inch pieces. Then throw in pine nuts and pull until even (about the size of rice). Toss with vinegar.
Lemon Ponzu:
Combine all ingredients and hold until use.
Salmon Maki Roll:
Lay “rice” down on nori, layer with salmon, veggies, mango and agave. Drizzle with lemon ponzu, lemon juice and olive oil then roll.
Garnish: Pickled ginger/wasabi
Ingredients:
Parsnip-Pinenut "Rice":
8 parsnips
1/2 cup pinenuts, chopped small
Drizzle of vinegar
Lemon Ponzu:
1 cup organic soy sauce
2 lemons (juiced)
1 bunch scallions (sliced on bias, thin)
1T agave syrup
1 cup water (for thinning)
2 oz mirin
2 oz rice wine vinegar
Salmon Maki Roll:
2 nori wrappers
8 oz salmon (scraped with spoon)
3 cups julienned bell peppers (red, green, orange, and yellow)
1 bag sunflower sprouts
3 oz jicama, julienned
1 carrot, julienned
1 mango, julienned
1 oz agave
1 lemon, juiced (lemon agave vin)
1 oz extra-virgin olive oil
TOP CHEF
Season 4 - Chicago
Rate the Plate
You be the judge. Rate all of this week's Quickfire and Elimination Challenge recipes.
Comments
Lorena wrote:
I was happy to see a raw recipe done....way to go Andrew!
Sorry it didn't work our for you.
Peace,
Lorena
posted on May 14, 2008 at 11:12 PM
karen wrote:
Finally, a solution for raw "rice" so that my sushi can make the leap to 100% raw! Thank you, Andrew!
posted on May 15, 2008 at 9:26 AM
LYNNE wrote:
My roomate/best friend and I are both into raw/natural foods and more importantly are MASSIVE parsnip fans!!! so we were immensely excited to see parsnips used in yet another format. they are not used nearly enough, nor are they utilized to their fullest ability. andrew, we think you are great and we think your ingenuity is spectacular. keep it coming! and dont change for anything. nice work. we've replicated this recipe (minus the salmon) and its fabulous. thanks!
posted on June 22, 2008 at 1:28 PM