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Lily’s Vegan Salmon

LILY’S VEGAN SALMON

Pan-fried whole vegan salmon in cultured European Style vegan butter, extra virgin olive oil, garlic and lemon. Placed on top of a platter of Jasmine Jelly Rice. Served with Vegan Sour Bleu Cream and a side of Veggie Antipasto

Serves 4


VEGGIE ANTIPASTO:

2 T. extra virgin olive oil

1 jumbo green pepper, cored and cut into thin strips, about 1-1/2 inch by 1/4 inch

1 lg. onion – cut ends off, cut in half from top to bottom, peel, then cut each half into 1/4 inch half rings

1/2 t. salt


1 lb. 3 oz. fresh zucchini, cut ends off and slice into julienne strips, about 1-1/2 inch long by 1/4 inch wide

11 oz. yellow summer squash, cut ends off and slice into julienne strips, about 1-1/2 inch long by 1/4 inch wide

1 lg. thumb-size fresh ginger, peeled, cut into very thin planks, stacked and cut into tiny matchsticks

fresh grind black pepper to taste


12 oz. jar sweet red roasted peppers, drained and cut into 1 inch by 1/2 inch strips

1/2, 6 oz. DR. WT. can large pitted black olives, drained and cut in half

8.5 oz. DR. WT. can whole artichokes, drained and sliced – remove any tough outer petals and discard

1 t. salt

2 t. garlic powder

1 t. dried tarragon leaves

additional black pepper to taste

drizzle of extra virgin olive oil


1- In extra-large skillet, over medium heat, melt olive oil. Add green pepper, onion and salt, stirring till coated with oil. Cook till partially wilted.

2- Add julienne strips of zucchini and summer squash, ginger and black pepper, stirring to coat with oil. Cook till partially wilted.

3- Add remaining ingredients except olive oil drizzle and cook, stirring often, till veggies are done to your tastes. Salt and pepper as desired.

4- When ready to serve, reheat in skillet, transfer to platter and drizzle with extra virgin olive oil.



VEGAN SOUR BLEU CREAM: Makes 2 cups

8.5 oz. bottle DAIYA BLUE CHEEZE DRESSING

12 oz. container TOFUTTI BETTER THAN SOUR SCREAM

2 T. fresh chopped chives (or scallion green parts)

salt to taste


1- In mixing bowl combine all sauce ingredients, stirring till thoroughly incorporated.

2– Transfer to serving bowl and serve immediately or cover and chill for service later.

  • You’ll be serving this sauce chilled.


VEGAN SALMON:

300 grams (about 10 oz.) Imitation Vegan Salmon by Lily (rebranded from May Wah), thawed

2 T. extra virgin olive oil

2 T. MIYOKO CULTURED European Style VEGAN BUTTER

3 lg. garlic cloves, peeled and finely chopped

3 T. bottled lemon juice or fresh strained


1- In extra-large skillet, over medium-low heat, melt oil with margarine.

2- Add whole vegan salmon and cook on one side about 10 minutes, checking once to make sure it’s not burning. A light crust is what to look for.

3- Now add the garlic and the lemon juice and carefully flip fish over and swirl it around the pan, lifting it a bit so garlic gets underneath. Immediately cover to trap steam, reduce heat to low and cook another 10 minutes, checking halfway through for degree of doneness.

  • The garlic is added after the first side is cooked to keep it from burning. That’s why the lemon juice is added with it. And then the fish is steamed by covering it. The garlic browns, but doesn’t burn, which adds a slight bitter pungent flavor that goes well with this salmon.
  • The fish is done when the center thickest part gives in to pressure when pressed with a utensil. Check this pressure before you cook it, while in the pan, to have something to compare it to.

4- Remove pan from heat when done. Notice I didn’t use any salt or pepper. It didn’t need it. But you be the judge of your tastes.

5- I served this fish cut into 3/4 inch wide slices from end to end on a bed of JASMINE JELLY RICE with a topping of Vegan Sour Bleu CREAM and a side dish of VEGGIE ANTIPASTO


RECIPE FOR JASMINE JELLY RICE


Notes:

So how does that vegan salmon cook, taste and texture?

They did a great job on the skin. When pan-fried in olive oil and MIYOKO creamy vegan butter the Nori that the fish is wrapped in becomes oily yet crisp, remarkably like real fish skin cooks up and it looks like skin too.

The taste, especially the skin, imparts a sea flavor due to the seaweed. Not overpowering, just subtle enough.

The fleshy part is thick and dense, and although thready (as in tiny threads) it textures somewhat like a firm, thick Dover sole or a canned salmon.

Overall I’d like to see a lighter, flakier texture. May Wah came this far with it; they can take it to the top with a few minor adjustments. They have to be the right adjustments though and only they know how to work their existing formula. Great job on this so far. Thank you May Wah – Lily’s Vegan Pantry.


You probably never thought it possible to make the likes of a fish out of plants – especially a whole fish. No suffering, no taking of a life. At Lily’s Pantry they did just that. And it is remarkable to say the least.

I’m looking forward to trying this vegan salmon again, cooked another way, just to see what I can do with it.

Give it a try. See what you think.

In the meanwhile, keep cooking animal-free for a better life for all!

~ Chef Davies-Tight


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By Sharon Lee Davies-Tight

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Recipes By Request™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. WW PREMIUM CONTENT™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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