Asian-ish Glazed Salmon with Avocado Sushi
¾ - 1lb salmon filet - skin on
glaze (see below)
sushi (see below)
You can actually use these ingredients in any proportion you like
1 ½ tbsp Dijon mustard
1 ½ tbsp low sodium tamari or soy sauce
1 heaping tsp grated ginger (or to taste)
1 garlic clove crushed
1 ½ loosely packed tbsp grated orange rind
1 ½ tbsp agave
Preheat oven to 375 degrees.
Combine glaze ingredients. Cover broiler pan or other dish that can stand up to broiler with aluminum foil. The skin sticks to the foil so it never actually touches the fish. Coat the filet thickly with the glaze.
Bake for about 5-7 minutes. Then broil until the glaze begins to blacken.
I am serving with avaocado sushi in this menu but the salmon also goes well with garlic mashed potatoes.
Avocado Sushi Rolls
1 cup sushi or short grain rice (I used brown rice)
1 cup water, plus extra for rinsing rice
1 tbsp rice vinegar
1 tbsp sugar
½ tbsp kosher salt
2 sheets of nori (Japanese seaweed sheets)
toasted sesame seeds
additional low sodium tamari or soy sauce
Place strainer in bowl then fill with water to rinse rice. Swirl the rice in water. Repeat until water is clear or almost clear. Alternatively you can rinse rice under kitchen sink sprayer. If using brown rice it will take more rinsing.
Place rice and 1 cup of water into a medium saucepan and place over high heat. Bring to boil uncovered. Immediately reduce heat to lowest setting and cover. Cook for about 10-15 minutes or until water is absorbed. Remove from heat and let stand covered for another 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30-45 seconds – until sugar is dissolved. Add to rice taking care to thoroughly fold it through. Allow rice to cool before handling to make sushi.
Cut avocado in half. Remove pit. Slice avocado halves in thin slices.
Lay sushi mat flat, one end toward you. Lay a sheet of nori on the mat so the edge lines up with the end of the sushi mat closest to you. Wet fingers in water, take rice and press it over about half of the nori, again the half closest to you. Try to get it to the edges. Lay about three avocado slices across the center of the rice. Lifting the edge of the mat nearest you, roll tightly until that end reaches the nori laying flat. Squeeze the mat packing the roll together. Lift that end of mat slightly so it is even with the top of the roll and continue pulling and rolling until all the nori is wrapped around the rice and avocado. Dip finger in water and wet the edge of the nori (kind of like sealing an envelope) and seal the roll. Cut roll into 4-6 pieces. Dip some or all of the exposed ends into toasted sesame seeds.
Divide salmon in half. Wedge spatula between flesh and skin and remove salmon from pan. The skin will stay stuck to the aluminum foil. Place salmon on plate with sushi rolls. Serve with additional tamari or soy sauce, pickled ginger and wasabi. Garnish with cucumbers and radish sprouts.