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Executive Chef Bernard Guillas offers an exotic salmon recipe that combines a symphony of flavors. Ideal as a starter, this dish offers rich omega-3 fatty acids, which contribute to heart health, and is high in protein for healthy bones, muscle, skin and blood.
Kura River Salmon With Oyster Mushroom Griddle Cakes and Osetra Caviar
Cut salmon into 1/4-inch cubes. Transfer to mixing bowl. Toss with paprika, tangerine juice, olive oil, chives and mint. Season with salt and pepper. Cover and refrigerate.
Griddle Cakes Ingredients
Executive Chef Bernard
Guillas (right) and Chef
de Cuisine Ron Oliver.
Add olive oil to skillet over medium heat. Add shallots, mushrooms and paprika. Cook, stirring often, until liquid from mushrooms evaporates. Set aside to cool.
Combine flour, baking powder, salt and pepper in large mixing bowl. In separate bowl, beat egg and milk together. Whisk in flour mixture. Fold in mushrooms and melted butter. Adjust seasoning. Place large nonstick skillet over medium heat. Generously coat with cooking spray. Ladle 1/3 cup batter into pan. Cook until puffed and dry around edges. Flip, cook to golden brown. Set aside. Repeat with remaining batter. Cut each pancake into mini cakes, using 2-inch round cookie cutter. Set aside.
2 ounces Osetra caviar*
Using small spoon, mound salmon on top of each griddle cake. Transfer to serving platter. Garnish with Osetra caviar.
*Substitutes: Osetra caviar can be substituted with salmon roe, lumpfish roe or bowfin roe.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.