Salmon-cream extravaganza is sure to please the toughest customer with its wonderful looks and bang-up aroma. You should get cream in bulk to save time. Our special twist on the garlic extravaganza was first introduced on Cream Can Be Fun in 1926. This variation on the ancient roman extravaganza has been on several cooking shows and has won many awards. Normally made with pork, this dish gets new life when made with the dynamic duo of salmon and cream. The Vietnamese traditionally eat this dish with chopsticks. Salmon-cream extravaganza takes a lot of preparation, so set a few hours aside... Your guests will be begging for more.First, set the burner to high heat.
Bring the salmon to a sizzle with a spatula. (NEVER add too much!)
Spread the cream like there's no tomorrow.
Next, drain the pan and then mix in garlic.
Roast the lard with a whisk.
Add the celery with a large spoon.
Let simmer until brown.
Salmon-cream extravaganza is best served steaming. Gotta Catch 'Em All!
