Wrapped Salmon Packets from ‘Tondemo Skill de Isekai Hourou Meshi’
With as many food mangas as there are these days, sometimes it can be hard to pick a favorite. Still, TSdIHM manages to be right up there at the top. Not only does it have some wonderful cooking scenes, it also has fantasy, magic, adventure, and a giant wolf! What more can you ask for? Anyway, here’s or take on one of the dishes from chapter 10 - wrapped salmon packets!
- MJ & K
Ingredients:
(Makes 4 servings)
8 Tbsp unsalted butter, divided use
4 large salmon fillets
Salt and Pepper
1 large onion, chopped into strips
Mushrooms (Enoki, button, or shiitake), cleaned and halved
8 Tbsp soy sauce
4 Tbsp Mirin
4 Tbsp sake
Vinegar (optional)
Cherry tomatoes (optional)
Asparagus (optional)
Heat the oven to 450 degrees F.
Begin by creating four foil boats to hold the ingredients. Tear off four pieces of 24x12 inch foil and fold them in half to make a square. Use the bottom of a metal bowl to shape the foil into a pouch.
Put 1 Tbsp of soft butter into the bottom of each pouch and spread it around a little. Season each side of the salmon with salt and pepper and lay one into each packet on top of the butter. Top with the chopped onions and mushrooms. If you are using cherry tomatoes, add those in as well. The asparagus should be lightly boiled before being put into the packets, to ensure that it cooks completely. Mix together the soy sauce, mirin, and sake and pour equal amounts over the ingredients in each packet, topping with one additional tablespoon of butter.
Close the foil packets and roll the top to ensure that no liquid escapes. Transfer the packets to the rimmed cookie sheet and bake for 30 minutes. Open the packets, top with a small splash of vinegar, and serve with a wedge of lemon, or pour the entire contents over fresh rice. Enjoy!
my one skill is expertly manipulating the shape of the eggs I’m cooking so that they fit perfectly onto my toast every time
Bow down to your king
I can’t stop outdoing myself
Remember that post? The one that said “what if we all have super powers but they’re so mundane we don’t realize?” That post? This is proof that post was right
¾ cup almond milk 2 lemons, zested and juiced ¾ cups all-purpose flour ½ teaspoon Simply Organic Cayenne Pepper ½ cup Panko breadcrumbs ½ cup plain breadcrumbs 2 teaspoons freshly ground black pepper 1 teaspoon kosher salt, plus more to taste 1 head cauliflower, cut into 1-inch florets Vegetable oil, for frying
FOR THE SWEET TAHINI RANCH INGREDIENTS ¼ cup tahini ¼ cup extra-virgin olive oil 1 lemon, juiced 1 tablespoon maple syrup 1 tablespoon Garlic Powder 2 teaspoons Onion Powder 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill Kosher salt, to taste
MAKE THE CAULIFLOWER BITES
METHOD
STEP 1 In a small bowl, whisk almond milk and juice of 2 lemons. Let sit for at least 10 minutes. In a separate small bowl, combine flour and cayenne. Set aside.
STEP 2 In a third small bowl, combine panko, breadcrumbs, zest of 2 lemons, black pepper and 1 teaspoon salt.
STEP 3 Dredge each cauliflower floret in the almond milk mixture, then flour mixture (tapping off any excess flour), then return to almond milk mixture again and finish in breadcrumb mixture. Transfer to a baking sheet and let florets chill uncovered in the refrigerator for at least 10 minutes.
STEP 4 Meanwhile, make the sweet tahini ranch: In a medium bowl, whisk all ingredients and 2 tablespoons cold water (or more, depending on desired consistency). Keep in refrigerator until ready to serve.
STEP 5 Heat 2-inches oil in a large Dutch oven until a thermometer submerged in oil registers 350°F. Working in batches to avoid overcrowding the pot, add breaded florets to oil. Cook until florets are browned and crisp, about 6 minutes. The temperature of the oil should not fall below 325°F. Remove florets from oil with a fine wire mesh ladle; drain in a single layer on paper towels. Season with salt and serve with sweet tahini ranch immediately.
¾ cup almond milk 2 lemons, zested and juiced ¾ cups all-purpose flour ½ teaspoon Simply Organic Cayenne Pepper ½ cup Panko breadcrumbs ½ cup plain breadcrumbs 2 teaspoons freshly ground black pepper 1 teaspoon kosher salt, plus more to taste 1 head cauliflower, cut into 1-inch florets Vegetable oil, for frying
FOR THE SWEET TAHINI RANCH INGREDIENTS ¼ cup tahini ¼ cup extra-virgin olive oil 1 lemon, juiced 1 tablespoon maple syrup 1 tablespoon Garlic Powder 2 teaspoons Onion Powder 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill Kosher salt, to taste
MAKE THE CAULIFLOWER BITES
METHOD
STEP 1 In a small bowl, whisk almond milk and juice of 2 lemons. Let sit for at least 10 minutes. In a separate small bowl, combine flour and cayenne. Set aside.
STEP 2 In a third small bowl, combine panko, breadcrumbs, zest of 2 lemons, black pepper and 1 teaspoon salt.
STEP 3 Dredge each cauliflower floret in the almond milk mixture, then flour mixture (tapping off any excess flour), then return to almond milk mixture again and finish in breadcrumb mixture. Transfer to a baking sheet and let florets chill uncovered in the refrigerator for at least 10 minutes.
STEP 4 Meanwhile, make the sweet tahini ranch: In a medium bowl, whisk all ingredients and 2 tablespoons cold water (or more, depending on desired consistency). Keep in refrigerator until ready to serve.
STEP 5 Heat 2-inches oil in a large Dutch oven until a thermometer submerged in oil registers 350°F. Working in batches to avoid overcrowding the pot, add breaded florets to oil. Cook until florets are browned and crisp, about 6 minutes. The temperature of the oil should not fall below 325°F. Remove florets from oil with a fine wire mesh ladle; drain in a single layer on paper towels. Season with salt and serve with sweet tahini ranch immediately.
