For our weekly salmon dish, I used baby spinach lightly pan-fried and squeezed dry, then mixed with a little chive Philly. I skinned a 300g salmon filet, spread the spinach on layers of (really dry and brittle) lightly buttered yufka, topped it with the seasoned salmon, and wrapped the whole thing up. Into the oven for half an hour, served with chanterelle ragù. OH voted it the best salmon dish yet.
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Poke Bowl.
Marinated raw salmon with chili flakes, sushi rice, edamame, avocado, cucumber, radish, chili, toasted sesame seeds, shredded nori, spicy mayo.
I had this in a restaurant a couple of times where it was bland and uninspiring. This was much better.
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Heck my god tier fish 'n chips looks plebian against this.
marinated with what?
I saw yesterday bio yeast (loose powder, in a small bag) at Albert (here in Central Europe). It was writen, that ‘spring it over your dishes to give an umami flavour’. First time I see it. Have any of my invisible online Michelin chefs tried cooking with it? how do you use it?
4 ORCAS?! I’d like to know your fishmonger! They’re not fish anyway… 
Oh no, 4 fingers of ocra. 4 per mouthful I hope? Most people I know detest this vegetable, I can’t have enough of it!
Love this recipe, will replicate it.
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I like the sound of that.
Mirin, soy sauce, chili flakes, fresh grated ginger.
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I assume this is nutritional yeast. We used it years ago after Adelle Davis pushed it in her 1970 book called Let’s Eat Right to Keep Fit. Stir it into uncooked food; I don’t know if it does well under heat. Was it this stuff?:
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I think many people, especially vegans use nutritional yeast because it has a cheesy sort of fragrance and texture (like grated cheese) I’ve never used it, but I didn‘t know you can‘t use it raw.
You can use it raw, but the texture is strange enough that it’s better to stir it into something. Edit: I just delved into this Harvard article; turns out you need to be careful with the fortified stuff because it’s so high in some B vitamins.
My wife puts a spoon or two into the salad sauce she makes. Tastes yummy!
It’s available in Swiss Drogerien and pharmacies as Edelhefe.
Thank you! will get it tomorrow, try it and report back
meanwhile, i found this in the supermarket. Couldn’t help myself to share it, so you can drool also. Unfortunately, it took exactly 3 minutes to cook, and it disappeared from the dish before I could even photograph it… 
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Wow…143€/kg? Hope it was worth it.
My local butcher (Künzli) carries (Australian) Wagyu, too. I belive they charge even more, more like CHF 300 / kg (for Entrecôte cuts).
I’d probably have a crise de foie if I ate that much fat. OK, maybe 100g…
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Zucchini invasion from our garden persists.
Thus, last night: Zucchini Tomato Quiche
Changes to the original recipe:
- yellow zucchini instead of green ones
- Old Amsterdam (mature Gouda) instead of standard Gouda
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every gram… real Japanese one – you don’t find this often!
“Overnight Country Brown” sourdough according to Ken Forkish.
Preparation identical to #1184, but with 70% white wheat flour and 30% whole wheat flower.
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