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.
