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Red Snapper Baked Alaska Style
July 28, 2011

I tried this technique with Fresh Wild Alaskan Sockeye salmon. Used dill instead of parsley. I would suggest putting a very thin smear of mustard on the fish in addition to salt and pepper. And add mustard to the meringue. I used panko and it gave a nice texture. I think you need to use a fish that gives a flavor contrast to the egg which is more of an edible garnish. This does serve to keep the salmon moist as it finishes cooking, so it's important to watch your timing on the first round of cooking. Beautiful presentation if done correctly. Next time I will try cooking on alder plank.

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