Submitted by Hidemi Walsh

About the cook: I am Japanese living in a small town in Indiana. It's been 8 years since I moved to America from Japan. My cooking style is West meets East. Sometimes I miss my country's flavor so I add my country's flavor to most of my dishes which is a big experiment, adventure and fun!

About the dish: Spicy yet umami packed salmon steak with sweet savory scallion sauce. Top with fried egg roll sheets. This dish has everything you like, spicy, sweet, juicy freaky salmon and crispy golden brown fries!

National Origin: Japan

Serves: 2

Estimated Time: Over 2 Hours

Ingredients:

For Salmon Steak:
2 Fresh salmon fillets (5-6 oz. each.)
1/2 teaspoon Grated fresh garlic
1/2 teaspoon Grated fresh ginger
1 teaspoon Garam Masala
2 teaspoons Soy sauce
1/2 teaspoon Lemon juice
1 tablespoon and 1 teaspoons Rice wine (sake)
2 teaspoons and 3 tablespoons Olive oil, divided
Cornstarch for coating
For Sauce:
1 Scallion, minced
2 teaspoons Soy sauce
2 tablespoons Mirin
1/2 teaspoon Honey
1/2 teaspoon Lemon juice
Black pepper to taste
For Asian Fries:
1 Egg roll sheet
Canola oil for frying
Garlic salt to season

Preparation:

1. In a bowl or zip-top bag, mix together grated garlic, grated ginger, garam masala, lemon juice, soy sauce, rice wine and 2 teaspoons of olive oil. Put salmon fillets into the bowl/plastic bag. Refrigerate for 2-3 hours up to overnight. Turn the salmon fillets 1-2 times halfway through.

2. In a cast iron skillet or heavy skillet, heat 3 tablespoon of olive oil over medium high heat.

3. Remove the excess marinade and solid of garlic and ginger from salmon fillets then coat salmon fillets with cornstarch. Put the salmon fillets, skin-side down, into the skillet. Pan-fry salmon fillets until skins are crisp and brown (2-3 min). Flip salmon fillets, reduce heat to medium and pan-fry the other side until the flesh is firm and flakes easily.

4. In a saucepan, put all ingredients for the sauce and cook over medium-low heat stirring occasionally until slightly thickened.

5. Make fries. Cut egg roll sheet into half, stack together and cut into thin strips. In a wok or frying pan, heat enough oil to fry egg roll strips over medium heat. Fry egg roll strips until golden brown and crisp. Drain on paper towels then season with garlic salt.

6. Spread the sauce on a serving plate, place salmon, skin side up and put fries over the top.

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