It’s been a while! Birthday month means more eating out, less cooking, and I’ve been struggling to get it together to cook. But I finally found the time and effort, and put this together. This is a fresh, healthy, and tasty meal that is both visually appealing and has great flavor.
Fresh Salmon Salad with Wasabi Dressing
2 cups rice, cooked
1/2 cucumber sliced thinly
1/2 avocado sliced
peeled and grated daikon root (about 1/2 cup)
nori, cut into thin strips
6-80z fresh sockeye salmon
2 teaspoons soy sauce
2 teaspoons wasabi (I used a little packet from the sushi counter at QFC)
6 tablespoons brown rice vinegar (almost any vinegar will do)
2 tablespoons of sugar
1 teaspoon sesame oil.
First, make your rice. I made mine using a rice cooker.
Set oven to 400 degrees and put salmon in a light marinade of soy sauce, water, and some ginger slices if you’ve got it.
Next, prep your veggies. Put everything in little bowls, except the ingredients for the dressing.
Next, make the salmon. Get out a skillet (preferably cast iron) and put in a few tablespoons of oil (I used Sunflower) that can take high heat and set it on high. When the pan is nice and hot, put in the salmon. Sear it on each side for 1 minute, then stick it in the oven for 6 minutes. Make sure to test that it is fully cooked with a knife..
Finally the fun part. Putting together your bowl!
Hope everyone’s week is going well (I think the weekend can’t come soon enough)
Send me ideas/recipes you wanna see on the blog! It’ll keep me distracted from the things I actually have to do.
By the way, I should mention, my mom and I had a horrible time trying to originally make this dressing. We tried one hundred different ways and finally discovered it was the powdered wasabi. It was too old or something. Anyway, point is, use fresh wasabi. It makes a world of difference.