Sunday, July 3, 2022
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#CoronivirusPandemic – Lockdowns Lead to Recipes from Dragonfly Robata

Salmon is rich in omega-3 fatty acids that support normal brain function, which can contribute to a decrease symptoms of depression during these times so let’s boost our immune system and outlook with a healthy make-at-home lunch option.

Dragonfly Robata wants to give you their personal recipe that feeds 4.

Ingredients:

  • 1 oz vegetable oil
  • 12 oz salmon, saku, sashimi grade
  • 3 oz kale

Sauce:

  • 2 tbsp crème fraiche
  • 1 tsp yuzu juice (or lemon juice substitute)
  • 1 tsp soy
  • 4 strawberries, cleaned, halved
  • 20 each blueberries, cleaned
  • Salt

Method:

  1. Heat up a sauté pan on high heat. Add oil to the pan. Season fish with S&P. Once pan starts smoking, add salmon to the pan and sear each side of the fish till golden brown. You would want to do a quick sear on each side, about 20-30 seconds on each side. Set salmon aside to cool.
  2. Take kale and fry in a 300F fryer till crispy. Be careful when frying kale, it will pop around In the fryer. Season kale with salt and set aside.
  3. Make crème fraiche sauce. Mix all three ingredients together and mix well and set aside.
  4. Take all the berries, clean and prep and set aside.
  5. Plate up: cut salmon on a bias into 1inch strips. Spoon onto a plate the crème fraiche yuzu sauce generously, lay salmon on top of the sauce and garnish with berries and top with kale for texture. Finish plate with a touch of maldon.



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