Embedded Files
4 fillets salmon (4 oz each)
2 tablespoons avocado or olive oil (best quality)
Salt
salad:
3 each cucumber, sliced
6 each purple daikon, sliced
½ cup green onion, sliced
2 each avocado, sliced
2 tablespoons fumi furikake
¾ cup vinaigrette (recipe below)
Pan sear salmon. Pre-heat pan to 350 degrees. In a medium skillet over medium high heat, add the avocado or olive oil. Add the salmon fillets and sear for 1 minute, or until a deep brown crust is achieved.
Flip the salmon over and close lid for 3-5 minutes, depending on the thickness of the salmon fillet.
In a medium bowl, combine the cucumber, daikon and the vinaigrette. Toss together and allo to “pickle” for 10 minutes.To plate, place a half of an avocado, sliced, on the center of the plate. Mound a quarter of the pickled cucumber-daikon mix on top of the avocado. Spoon a little of the dressing over the salad.
Place the salmon on top of the salmon and garnish with the green onions and furikake.
Vinaigrette (yields 1 ½ cups):
½ cup rice wine vinegar
2 tablespoons sesame oil
1 cup grape seed oil (or avocado oil)
1 tablespoon honey
3 tablespoons tamari
2 tablespoons chives, sliced thin
1 clove garlic, minced
In a medium bowl, combine all of the ingredients and whisk to emulsify.
Page updated
Google Sites
Report abuse