I absolutely love salmon. It’s so versatile, healthy and delicious and we eat a tonne of it at our house. Because we’re doing this Pescatarian diet thing, it’s a protein that’s on the menu at least once a week. We have quite a few high rotation salmon dishes, and I have to admit, I’m getting a tiny bit bored. That sounds so entitled, I know, sorry. That’s not really how I meant it. I know how lucky I am to have top quality produce like this available to me. What I really meant is that it’s time to think of a new angle; a lighter, more summery way with salmon; re-invent so dinner stays exciting.
A few weeks ago I had the most scrumptious lunch with Mr. B at Fourth Chapter, a reasonably new eatery in my neck of the woods. I had Southern fried chicken bao; fluffy steamed clouds of billowy goodness filled with crispy, lip-smacking fried chicken and zesty Vietnamese style slaw, topped off with creamy mayo. I thought I’d died and gone to foodie heaven, and was inspired to do a version at home. Salmon stood in for the chicken, so Miss S was OK, but I needed to make the bao gluten free, so Miss E could join in. Tricky! Just a few minutes Googling brought me to this recipe for gluten free chinese pork buns, and the fluffy bun part of the recipe worked perfectly for my bao. If you don’t need to be gluten free there are loads of recipes out there that you can use.