Serving size: 2
Principal Components:
- Salmon filet (however much you want), cut into strips.
- 2 cups Jasmine rice, or any kind of Asian sticky rice.
Salad Elements:
- 1 cucumber, peeled, seeded, sliced lengthwise and cut into one inch blocks.
- 1 cup fresh bean sprouts
- 1 cup cilantro leaves
Essence:
- Magic salmon seasoning (available at Costco)
- 2 tbs Japanese sesame oil
- 1/3 cup Unagi sauce
- Fresh juice squeezed from half a lime
- Toasted sesame seeds
Start cooking the rice first. You can prep and cook the rest of the dish and be ready to eat once the rice is finished cooking, about 25 minutes.
Combine cucumber, bean sprouts, and cilantro in a bowl. Thoroughly coat the salad with the sesame oil, unagi sauce (available at any Asian market or ethnic food aisle at your grocery store) and lime juice and mix evenly. Set aside about 5 minutes to soak.
I swear by the Magic salmon seasoning I use. It's a dry rub for the fish and I've only seen it in Costco in a huge plastic container. That's wholesale for you! It's full of flavor so if you don't want the salmon too salty just shake a tiny portion of the rub on the filet strips, otherwise use liberally. Heat a non-stick grill pan to medium and spray some Pam on it just before laying the strips down. Cook each side through to center, or until flesh is opaque, flipping once.
Layer rice, salad, and salmon strips in a deep bowl. Drizzle remaining salad dressing over entire dish to taste. Garnish with the sesame seeds.
Make sure you have a set of chopsticks handy!
No comments:
Post a Comment