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Shredded Kani Salmon

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Shredded Kani Salmon
Parve Parve
6 Servings Serving Icon
30 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Wheat - Soy - Egg - Sesame
Diets info-icon
- Pescatarian

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Kani and salmon: a winning combination! Beautiful presentation that calls for little work and great taste. My kind of recipe.

Directions

Make the Salmon

1. Separate the kani sticks into long strands and dab with paper towel to absorb any excess moisture. Then pull them apart or cut them into small pieces. Place in a bowl and mix with mayonnaise, hot sauce, bread crumbs, and salt.
2. Preheat oven to 380 degrees Fahrenheit (190 degrees Celsius).
3. Arrange the salmon on a lined baking sheet and brush with soy sauce. Top with mounds of the kani mixture. Bake for 15 minutes.
4. Let cool and garnish with avocado slices and sweet sushi sauce. Sprinkle with sesame seeds for added texture.

Credits

Photography: Moishe Wulliger and Chaya Berger

Food and Prop Styling: Renee Muller and Rachel Mintz

Recipe tags


Avocados Baked Beautiful presentation Dairy free Elegant Estee Kafra Fish Hot sauce Imitation crab Imitation kani Kani Non-dairy Pareve Parve Quick-and-easy Salmon Savory Sesame free option Soy sauce Super easy
Shredded Kani Salmon

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Gershon
Gershon
2 years ago

Always a crowd pleaser, garnish with mango as a bonus!

0
Rachel
Rachel
2024 years ago

scrumptious!!!!!! extremely tasty and presentable! definitely a winner!

0
Tova
Tova
6 years ago

BEST!!! This is our favorite special occasion/Yom Tov salmon. Even my little ones love it:)

1
Faigy Leitner
Faigy Leitner
Reply to  Tova
6 years ago

It looks Delicious !! Any one know if and Where they sell Kani sticks in Israel ?
Thanks

0
Chaia Frishman
Chaia Frishman
Reply to  Faigy Leitner
6 years ago

It is definitely a crowd pleaser.

0
wpdiscuz   wpDiscuz

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