Sesame Crusted Salmon Rice Bowl

Salmonbowl

Watch me make this recipe on my YouTube Channel!

Yield: 4 servings

 

Sauce

2 tablespoons mirin

4 teaspoons unsweetened rice wine vinegar

1 tablespoon soy sauce

 

Mix together in a small bowl. Set aside.

 

Bowl Ingredients

2 cups cooked rice (your choice e.g. sushi, brown, forbidden)

4-ounces small carrots, (approximately 2 small carrots) peeled into ribbons with a vegetable peeler

3-ounces cucumbers (Persian or English), (approximately 1 cucumber) thinly sliced

12 seaweed squares (your favorite brand or seaweed snack)

2 teaspoons Nori Komi furikake (use toasted sesame seeds if you don’t have it)

4 teaspoons pickled ginger

1 avocado, cut in half lengthwise, pitted and cut into slices

1-ounce scallion, (1 scallion), dark green part and root end cut off, sliced thinly on a bias

 

Salmon

1 pound wild Alaskan sockeye salmon, preferably Copper River Salmon, skin on, pin bones removed, cut into 4 equal sized pieces, 1-inch thick

2 teaspoons extra-virgin olive oil, divided

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons white sesame seeds

2 tablespoons black sesame seeds

 

Pat the fish dry (all sides) with a paper towel.

Lightly oil salmon with ½ teaspoon olive oil. Use fingers to ensure oil is evenly coating the flesh. Season flesh side of salmon pieces evenly with salt and pepper.

Place sesame seeds on a plate.

Gently press flesh side of salmon into plate of sesame seeds to coat the flesh.

Add remaining 1½ teaspoons oil to a medium nonstick sauté pan and place over medium heat. Let pan heat until hot, approximately 2 minutes. Swirl to coat bottom of pan with the oil. Place fish (cook all 4 pieces at a time if pan is large enough), sesame seed side down into pan and let cook until golden brown, approximately 2 minutes. Flip fish and continue cooking for 2 to 3 minutes until skin is crispy and salmon changes in color from bright pink and translucent to opaque and coral.

Remove from pan and transfer to a plate. Remove skin before serving if you wish.

 

Bowl Assembly

To assemble the bowl, divide the rice among 4 bowls. Sprinkle ½ teaspoon of furikake over each portion of rice. Arrange carrots, cucumbers, avocado, scallions and pickled ginger on top of the rice. Drizzle sauce over each portion, to taste. Place 3 seaweed sheets upright against the side of the bowl and lay a piece of salmon atop each bowl, sesame seed side up.

Serve immediately.

Cooking for Solutions

Yesterday and today I have been doing some recipe testing for the Cooking For Solutions event that happens every year at the Monterey Bay Aquarium.

Being a Sustainable Seafood Ambassador for the Monterey Bay Aquarium, I will be cooking and speaking for the event (Saturday and Sunday followed by book signings for my brand spanking new cookbook, with the addition of competing in an Iron Chef style event on Saturday!). I am creating two recipes: one for grilled Alaska Salmon and one for grilled Alaska Snow Crab.

With the rains rolling in today, I’m taking a bit of a backseat on the grilling, but I did manage to play around a bit with a salmon marinade that includes fresh dill, mint, garlic, lemon zest, salt, pepper, and olive oil served with a tzatziki sauce; a cajun-style spice rub salmon; and a salt, pepper, lemon zest, thyme rub with grilled lemon zest asparagus. All are something to build on.

But, what about the crab? Is there anything more delicious than crab with garlic butter? If so, please let me know because I have not been able to find anything that rivals it. I have tried several different dipping sauces as well as an appetizer with marinated candy striped beets, avocado, a dollop of creme fraiche and arugula micro greens.

I also tried a spicy tomato gazpacho with avocado, crab, and the arugula micro greens.

Both were… well, alright,but… hey, it’s no garlic butter.

So, what are your favorite flavor combinations using grilled salmon, or snow crab?

(Now, if only Latte paired well with crab….)