Shelly Lee Suh Recipe Reviews (Pg. 1) - (15163126)

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Shelly Lee Suh



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Ginger-Scallion Crusted Salmon

Reviewed: Feb. 9, 2012
This dish was really nice. To make crust crispy, I fried it a bit until they got crispy, and immediately put it through a strainer and seared the salmon with the strained oil (strained it a few times to make sure the oil was clear). The salmon had a really nice flavor to it from this oil. The crust was nice and crispy. You have to make all three components of the dish as the sauce is a bit rich and the tangy pickles cut through this.
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