French–Japanese Fusion
Salmon mi-cuit with nori connects a French-style cooking approach with a Japanese seaweed ingredient. This small fusion collection focuses on that pairing and the texture of the finished fish.
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In this collection
Sous Vide Salmon Mi-Cuit with Nori
Silky salmon is formed into a perfect cylinder, gently cooked sous vide at 108°F for a delicate mi-cuit texture, then wrapped in savory nori and sliced into elegant…
