Amazing Salmon, Asian salad, sushi rice and Raspberry pomegranate miso dressing recipe

Amazing Salmon, Asian Salad, Sushi Rice and Raspberry Pomegranate and Miso dressing.

Who doesn’t love a beautifully seared piece of salmon, cooked to medium and served with fresh tantalising flavours? Ok yes some people wouldn’t! But this recipe is one of my favourites. So easy to cook and combines some amazing fresh flavours that wont leave you feeling bloated! Or perhaps it means you can treat yourself to that piece of cake for dessert!

This is a great healthy dinner or simply have a smaller portion and serve at lunch with a lovely Pinot Grigio or sparkling water.

Let’s talk salmon. I have used skin on salmon, as I like to sear the fish skin side down to make it beautiful and crunchy. But of course, skin off is fine too, if you prefer. Fresh is best. Make sure your salmon looks shiny, not dull and of course not bad and slimy. Always smell it before you cook it. Your nose will let you know if things are not right!

Seaweed salad. You’ll find this at a good Asian grocery store. Either in the freezer or fridge section. It’s marinated in sesame and soy. Sushi shops often sell it too.

Sushi rice is a medium grain rice that is widely used in Japan and China. Its very different to Jasmine and basmati rice. It does not become fragrant once cooked and is quite glutinous. You should alway wash sushi rice well before you cook it. Once cooked fluff with a fork and add the seasoning while it is hot.

Recipe is for 2 portions

Ingredients:

Fresh Salmon Portions approximately 180g each

Grape seed or vegetable oil to sear the fish in.

Salad:

3 tablespoons Seaweed salad
2 tablespoons Chilli Pickle me cucumber Pickles
1/8 Spanish onion sliced finely
1/2 cup Bean shoots
1/4 cup Cucumber sliced finely
1/2 Avocado sliced (optional)

Rice:

1 cup sushi rice (washed)
1.5 cups water
2 tablespoons rice wine vinegar
1/2 teaspoon salt
2 teaspoon sugar

Dressing:

2 tablespoons Raspberry Pomegranate Miso Hot sauce
2 tablespoons Gluten free soy sauce
2 tablespoons Mirin

Extras:

Kewpie Mayonnaise
Sesame seeds
Lime wedge

Method:

Its best to make your dressing and sushi vinegar mix first and and put them aside until needed.

For the dressing, quite simply mix ingredients together in a dish. The Raspberry Pomegranate and Miso Hot sauce is unique in flavour and really makes this dressing a winner. If you don’t like things too hot and spicy just use half the amount of hot sauce.

Sushi vinegar: Mix together the Rice wine vinegar salt and sugar until they dissolve a put aside for when the rice is cooked.

Sushi Rice: I cook my rice in the steam oven for 17 minutes. You can choose to use a rice cooker and just follow the instruction of your appliance. Or if you are cooking the rice in a saucepan on the stove using the absorption method:

Absorption Method:

Rinse rice with cold water
Place 1 cup of rice in a saucepan on the stove
Add 1 ½ cups of water and bring to the boil
Reduce heat and simmer covered for 15 minutes
Remove from heat and stand covered for 5 minutes
Place rice in a glass or wooden bowl and gradually mix in the sushi vinegar made in the beginning.

Salad:

Make this while the rice is cooking. Its quick and simple. In a bowl, mix ingredients together and put aside for serving.

Seared Salmon:

Use a heavy based frypan so you can get it nice and hot to cook the salmon. I use a heavy base cast iron pan. Add a couple of tablespoons of oil to a HOT pan. Season salmon on both sides with a good quality salt. I like to use Murray River salt. Place the salmon skin side down first in the hot pan allow to sear for 2-3 minutes to get the skin nice and brown. Then turn the heat down to medium and leave to cook for another 3-4 minutes before turning. Then finish cooking for another 2 to 4 minutes. I like my salmon still pink in the middle. If you prefer your salmon more well done you can place a lid on to help cook it all the way through.

To Serve: