Sake-cured salmon with wonton and daikon

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Ingredients

1 1-pound side of salmon, cleaned and skinned

3 1⁄2 cups sugar

1 cup salt

1 cup tamari

1 1⁄2 cups sake

2 cups canola oil

24 wonton wrappers

1 cup daikon radish, julienned

24 lime segments

Place salmon in 9 x 13-inch glass casserole dish. Combine sugar and salt and sprinkle over salmon. Combine tamari and sake and pour over sugar mixture. Cover dish with plastic wrap and place in refrigerator for 3 days. Wash salmon with cold water and pat dry.

Fit deep fat thermometer on heavy-bottomed saucepan. Pour in oil and heat over high heat, until oil reaches 350 ̊F. When heated, drop wontons in oil 3 at a time. Fry for 30 seconds and flip, frying for another 30 seconds or until wontons are golden brown. Place on paper towel to drain. Repeat with remaining wontons.

Using a sashimi knife or other thin-bladed knife, slice salmon against the grain into thin slices. Place one slice on each wonton and top with daikon and one lime segment. Serves 4 to 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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