I miss the sun, the lazy days, the wild nights and the joys of being unconnected from the internet... but I am so happy to snuggle down in my own bed, wash my clothes, see my family, friends and get back to work in my kitchen!
If you don't follow me on my instagram or didn't read this post, last week I was down in the British Virgin Islands sailing about and having wonderful adventures!
Conch fritters, roti, meat patties and delicious sea food meals! I'm home with some new inspiring ideas on food and I couldn't wait to get started.
On our night at the Cooper Island Beach Club, I had the fish of the day (yellow fin tuna) served with rice, veggies and a wasabi cream that created a delicious sushi flavour, with a plated appearance.
While yellow fin is outside my price range day-to-day, salmon is a perfect substitute and after some pinteresting research I captured the dish in this Salmon Sushi Plate!
If you're a fan of sushi, it's like a create your own adventure, mixed with salad and flavour you'll just love. A cool twist on a traditional salad bowl.
Salmon Sushi Plate (serves 4)
- brown rice (a little under 4 servings. I cooked 3/4 cup of rice)
- 3/4 - 1 lb fresh salmon
- 1/4 cup soy sauce + extra for drizzling
- 2 tsp honey
- 1 clove garlic, minced
- sesame seeds
- 4-8 handfuls of arugula (1-2 per plate, or add more if you're feeling super hungry!)
- 2 avocado
- pickled ginger
- spicy mayo (either buy it, or combine regular mayo with your favourite hot sauce!)
1) Put your rice on to cook. I used brown rice which takes a bit longer, but you can have white rice if you're so inclined. Either way, put it on and then wait about 15 minutes before you do anything else, the rest of the meal goes together in a SNAP!
Plus it's better if you give the rice a bit of time to sit and cool.
2) Take your salmon and cut any skin/fat off of it. Cut into equal sections of 4 and then set aside in a bowl.
3) Mix together 1/4 cup soy sauce, honey and your garlic then add to the salmon bowl. Grab a large frying pan and heat it up HOT over medium-high heat. when it's good and sizzling (check by dropping some water onto it) place your salmon and all the marinade into the pan and cook about 2-3 minutes each side.
Don't worry if your salmon doesn't cook all the way through, remember we're going for sushi-texture.
4) Once your salmon is cooked, discard any excess marinade. Sprinkle sesame seeds onto the top of each piece and then flip and repeat on the other side. Cook for about 30 seconds each side and remove from the frying pan.
5) Plate your salmon. Add 1-2 handfuls of arugula to each plate, half an avocado and a serving of rice. Garnish with ginger, wasabi and spicy mayo. Before serving drizzle some soy sauce over your rice and arugula!
You're done! Serve up that sushi plate and enjoy!