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Bristol Bay Sockeye Egg Foo Yung

Today's easy, delicious Foo Yung recipe comes to us from famed Seattle chef Tom Douglas.

It features our own unique, superbly luscious Redtresca™ wild sockeye bellies, from salmon caught in Alaska's Bristol Bay.

Tom co-produced a compelling, engaging film – called "The Breach” – about the wonders of wild salmon, and the struggle to save them. (Chef Douglas also appears in the documentary.)

Bristol Bay Sockeye Egg Foo Yung
By Chef Tom Douglas
Serves 2-3

1 (6-oz.) can Redtresca™ (skinless-boneless wild sockeye salmon belly meat), drained and mixed with fork (or 6-8 oz. of any skinless-boneless canned wild sockeye.)
4 large eggs
2 teaspoons natural soy sauce
1 teaspoon mirin or rice wine vinegar (optional)
½ teaspoon Tabasco, or to taste
1¼ cups sliced shiitake mushrooms, stems removed
1¼ cups mung bean sprouts
¼ cup minced celery, preferably in her stems with leaves
¼ cup thinly sliced scallions, white and green
6 tablespoons macadamia nut oil or canola oil, as needed*
Lemon wedges for serving Tabasco sauce, Sriracha sauce, or Chinese hot chili paste for serving

*Many Chinese recipes call for peanut or sesame oil, which are pretty high in the omega-6 fatty acids in which the average American diet is overloaded to sickening effect. We recommend you use macadamia or canola oil instead. If you want some peanut flavor, combine 2 tablespoons of peanut oil with 4 tablespoons of macadamia nut oil or canola oil.
  1. Whisk the eggs with the soy, mirin (optional), and Tabasco in a large bowl until slightly foamy. Stir in the salmon, mushrooms, sprouts, celery, and scallions. Using your hands, make patties with this mixture.
  2. Heat 2 non-stick or well-oiled skillets over medium-high heat with 3 tablespoons of oil in each. When the oil is hot, ladle 3 to 4 patties into each pan using a half cup measuring cup or ladle.
  3. Fry the patties until golden brown on both sides and cooked through, about 4 minutes total, turning heat down as needed. Use a spatula to turn the patties from side to side a few times while they're cooking.
  4. Remove patties from the pan and drain on paper towels.
  5. Serve with lemon wedges, Sriracha, Tabasco, or hot chili paste
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