Glad you made this since they no longer are available at Cheesecake
Holy poo this recipe is on point. Taste just like the restaurant. Wife approved 😉😉😉
Joel Ortega I know right!!!! I wish everyone knows how great this recipe is.
I followed it. It really is on point. I did add the green and red cabbage with Marzetti slaw too! Delicious!
This was PERFECT! I made this as Xmas appetizers. It was a huge hit! Thanks so much for sharing!
This is a great way those pastry papers are damn hassle..this is still good and crispy
I made these as a Christmas appetizer. They were fantastic and a huge hit! Thanks for sharing.
I like this one; I could definitely do that. Simple, Effective and packed with protein.
I have to make this for my hubby! He loves salmon and I love this apatatizer. 😋🤣🤣I haven't had it in years😔
Killed it.
It's awesome!
This looks delicious!!! You're an amazing chef 😘
thank you hun.
Hi Natasha you are so versatile in your recipes.love them all.have never eaten egg and tomatoes.i tried it and enjoyed it so much.
*agree
Thank you for the video! These are one of my favorite CCF apps. What oil did you use?
Maria Vasquez canola oil
how do you make the sauce?
Way true!!! Better than Cheesecake Factory!!!
Joel Ortega awwwhhh
Does the salmon need to be pre cooked at all? Also what is the process of blanching the green onion?
Salmon is raw based on the video. You do need to de-skin it. To blanch any vegetable, you boil them in salted water for 2-4 mins (want them to be bright and slightly tender) then put in ice water immediately and let sit up to 5 mins.
illmatic I’ve perfected the recipe at this point. lol thank you though.
@@BFFFL1492 any advice on making this thoroughly? including the sauce.
Hi Natasha, how do we make the dipping sauce? I'd love to pour it over red cabbage like the restaurant.
Asian Slaw Marinade• 1 cup soy sauce• 1/2 cup sesame oil• 2 cups rice wine vinegar• 3 Tbsp. Yoshida''s Sweet chile sauce1/2 cup sugar
I certainly free Alicia don't know what I would do without Natasha
Glad you made this since they no longer are available at Cheesecake
Holy poo this recipe is on point. Taste just like the restaurant. Wife approved 😉😉😉
Joel Ortega I know right!!!! I wish everyone knows how great this recipe is.
I followed it. It really is on point. I did add the green and red cabbage with Marzetti slaw too! Delicious!
This was PERFECT! I made this as Xmas appetizers. It was a huge hit! Thanks so much for sharing!
This is a great way those pastry papers are damn hassle..this is still good and crispy
I made these as a Christmas appetizer. They were fantastic and a huge hit! Thanks for sharing.
I like this one; I could definitely do that.
Simple, Effective and packed with protein.
I have to make this for my hubby! He loves salmon and I love this apatatizer. 😋🤣🤣I haven't had it in years😔
Killed it.
It's awesome!
This looks delicious!!! You're an amazing chef 😘
thank you hun.
Hi Natasha you are so versatile in your recipes.love them all.have never eaten egg and tomatoes.i tried it and enjoyed it so much.
*agree
Thank you for the video! These are one of my favorite CCF apps. What oil did you use?
Maria Vasquez canola oil
how do you make the sauce?
Way true!!! Better than Cheesecake Factory!!!
Joel Ortega awwwhhh
Does the salmon need to be pre cooked at all? Also what is the process of blanching the green onion?
Salmon is raw based on the video. You do need to de-skin it. To blanch any vegetable, you boil them in salted water for 2-4 mins (want them to be bright and slightly tender) then put in ice water immediately and let sit up to 5 mins.
illmatic I’ve perfected the recipe at this point. lol thank you though.
@@BFFFL1492 any advice on making this thoroughly? including the sauce.
Hi Natasha, how do we make the dipping sauce? I'd love to pour it over red cabbage like the restaurant.
Asian Slaw Marinade
• 1 cup soy sauce
• 1/2 cup sesame oil
• 2 cups rice wine vinegar
• 3 Tbsp. Yoshida''s Sweet chile sauce
1/2 cup sugar
I certainly free Alicia don't know what I would do without Natasha