It’s a side of salmon, but it’s also…fun.
If you are looking for a way to make sure your fish course isn’t boring, you have found it.
Also, if you are looking for that perfect fish that EVERYONE will love (even kids), you have found it, once again.
This recipe was born out of a conversation with my niece (yes, the same one that gave us tips for the perfect cakes and brownies featured in this post). Whenever Perala starts talking about a recipe, I listen up. I have already learned that her ideas and recipes are worth paying attention to. She has a way of creating dishes that are easy, yet fun and also delicious. As expected, this side of salmon was no different. It was an instant hit.
You know how some recipes are just a popular combination of flavors that everyone loves? This is it.
It’s perfect for Yom Tov, shalosh seudos, or even a party. It’s easy and impressive.
And there won’t be a morsel left.
Start by preparing some sushi rice follow the instructions in this post. While you do that, start preparing the vegetables for the fish.
You will need to julienne the cucumbers and the mango.
The avocado gets diced finely, and that’s pretty much it for the prep.
I wanted the salmon to have a soft, poached effect (not roasted and crispy), so we’re cooking this covered.
Simply place it in a parchment-lined 9 x 13-inch pan, season with salt and pepper and drizzle with a bit of olive oil.
Cover and
bake on 400℉ for 30 min.
And you are ready to assemble your salmon!
Start with a layer of sushi rice on the bottom.
Top with the side of salmon. It is helpful to use a fish spatula to help you transfer the salmon to the platter.
Top with cucumber, mango,
carrot, and avocado.
Sprinkle with the onions
and drizzle the sauces!
Sushi Salad Side of Salmon
Ingredients
- cooked sushi rice (see this post)
For the salmon:
- 1 side of salmon, skin removed
- salt and pepper to taste
- 1 tbsp olive oil
Toppings:
- 2 cucumbers, julienned
- 1 firm mango, julienned
- 1 cup shredded carrots
- 1 avocado, cubed small
- ½ cup French onions crisps
- prepared sweet sauce (or this recipe here)
- prepared spicy mayo (or try this recipe here)
Instructions
- Preheat oven to 400℉. Place the salmon in a parchment-lined 9 x 13-inch pan. Sprinkle with salt and pepper and smear with the olive oil. Cover the salmon with parchment paper and then with silver foil. This method will “poach” the fish.
- Bake for about 30 minutes, until salmon is cooked through (a larger side of salmon might need more time).
- To assemble, place the sushi rice on a platter. Top with the cooked salmon, using a wide spatula or fish spatula to help you transfer the salmon from the baking pan to the platter.
- Top with cucumber, mango, carrot and avocado. Sprinkle with the onions and then drizzle the sauces to your liking.
|