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Salmon and Veggie Foil Packets

Copper River Bang Bang Salmon

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Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 minute

Ingredients

For the Salmon

  • 3/4 lb Copper River Salmon Skinless & PBO, cut into small cubes
  • 1/2 cup corn starch
  • oil for frying

For the Bang Bang Sauce

  • 1 cup mayo
  • 2 tbsp Thai Sweet Chili sauce
  • 1/2 tbsp Sriracha
  • 1 tsp honey
  • 1 tsp soy sauce

Additional Ingredients & Toppings

  • chopped chive or tops of spring onion
  • shake of Black sesame seeds
  • pinch Korean red chili or red pepper flakes
  • 1/2 English Cucumber thinly sliced; optional
  • 1/8 cup Seasoned Gourmet Rice Vinegar optional; keeps cucumber crunchy

Instructions

For the Bang Bang Sauce

  • Mix all the ingredients in a bowl and set aside
  • Heat the oil to 350° F

For the Salmon

  • Pat the salmon dry and toss with corn starch, gently shake excess with a sieve
  • Fry in batches until done, do not overcook. A 6” round mesh skimmer is handy for removing batches of fish from the deep fryer
  • Place in a stainless bowl lined with paper towel to absorb extra oil until all the fish is fried
  • Remove paper towel and toss gently with Bang Bang sauce just to cover
  • Garnish: Finely chopped chive or the green tops of spring onion & a shake of Black Sesame seeds. Serve with the chilled cucumber pickle and extra sauce.