Recipe by Estee Kafra

Shredded Kani Salmon

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Parve Parve
Easy Easy
6 Servings
Allergens
30 Minutes
Diets

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

Ingredients

Main ingredients

  • Glicks Soy Sauce, for brushing

  • avocado, for garnish

  • sushi sweet sauce, for garnish

  • sesame seeds, for garnish (optional)

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

Shredded Kani Salmon

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Gershon
Gershon
3 years ago

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

Rachel
Rachel
2025 years ago

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

Tova
Tova
7 years ago

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

Faigy Leitner
Faigy Leitner
Reply to  Tova
7 years ago

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

Chaia Frishman
Chaia Frishman
Reply to  Faigy Leitner
7 years ago

It is definitely a crowd pleaser.