SALMON, ARUGULA AND AVOCADO MAKI
Provided by Matt Lee And Ted Lee
Categories dinner, lunch, appetizer, main course
Time 2h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Lay a sheet of nori glossy side down on a bamboo sushi mat. Pour the rice vinegar into a bowl; wet hands in it to keep rice from sticking, and apply rice to the nori in a 1/4-inch layer, leaving bands free of rice about 1/2 inch wide at the top and bottom of the sheet. The black nori should be barely visible beneath the rice.
- Lay an even line of salmon strips end to end on the rice, 1/2 inch up from the bottom edge of the rice, and press slightly into the rice. Trim off any salmon that extends over the edge of the nori.
- Lay a strip of avocado slices along the salmon, and press so it clings snugly to the salmon. Lay strips of arugula alongside the salmon and avocado. Sprinkle with a couple of pinches of salt.
- Begin to curl the bottom edge of the roll toward the top, pressing down on the mat as you go. Roll as you advance, keeping the bamboo mat from curling into the roll by pulling it away with one hand. As the roll nears the end, dab some vinegar on the exposed nori edge, so that when the roll is completed, the top edge sticks and seals. Using a clean, sharp knife, slice the roll in half. Then hold the two halves side by side, and trim ends. Make 3 even cuts, cleaning knife after each, to get 8 pieces of sushi. Repeat 5 times with the other nori sheets.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 10 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 899 milligrams, Sugar 1 gram
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
SPICY SALMON MAKI
I can't claim this to be authentic, but it sure was tasty and packed just enough heat for my preference. If you are concerned with raw fish, try using cold smoked salmon. I had enough for 5 rolls, your results may vary.
Provided by thedailygourmet
Categories Sushi
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.
- Meanwhile, combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into the cooked rice - rice will dry as it cools. Allow rice to cool completely, about 30 minutes.
- Place a sheet of nori onto a sushi mat. Place about 1/2 cup rice on top and, using a rice paddle, spread rice onto the nori sheet.
- Flip nori over so rice is facing down. Arrange 3 to 4 avocado slices, about 2 ounces salmon, 1 strip green onion, and 2 teaspoons Sriracha mayonnaise down the middle of the nori sheet.
- Carefully, but tightly, roll nori up by closing in on the ingredients to form a roll. Drizzle each roll with hoisin sauce and more Sriracha mayonnaise and sprinkle with both types of sesame seeds.
- Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 56.1 g, Cholesterol 38.4 mg, Fat 24.5 g, Fiber 5.6 g, Protein 16.8 g, SaturatedFat 4.1 g, Sodium 630.9 mg, Sugar 9.6 g
SMOKED SALMON & AVOCADO SUSHI
Fancy making sushi at home? This simple recipe makes 32 healthy little bites, ideal for lunch or served as canapés
Provided by Silvana Franco
Categories Dinner, Main course
Time 30m
Yield Makes 32
Number Of Ingredients 9
Steps:
- Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
- Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
- Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
- Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
- Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.
Nutrition Facts : Calories 49 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
PAN SEARED SALMON ON BABY ARUGULA
Provided by Sheila Lukins
Categories Tomato Low Carb Quick & Easy Low Cal Low Sodium Dinner Salmon Arugula Healthy Parade Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Servings: Makes 2 servings
Number Of Ingredients 11
Steps:
- 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
- 2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
- 3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
- 4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.
More about "salmon arugula and avocado maki recipes"
MAKI WITH SALMON AND AVOCADO RECIPE | EAT SMARTER …
From eatsmarter.com
5/5 (1)Servings 24Cuisine Asian, JapaneseTotal Time 45 mins
SALMON, ARUGULA, AND AVOCADO SALAD RECIPE — THE …
From themom100.com
SALMON & AVOCADO MAKI FRESH ROLLS | CANADIAN LIVING
From canadianliving.com
PAN-ROASTED SALMON WITH ARUGULA AND AVOCADO …
From seriouseats.com
SALMON, AVOCADO AND ARUGULA SALAD WITH LEMON …
From stepawayfromthecarbs.com
AVOCADO MAKI AND SALMON NIGIRI | RECIPE | KITCHEN …
From kitchenstories.com
ARUGULA SALAD WITH FENNEL-CRUSTED SALMON AND …
From goop.com
RECIPE: SALMON, ARUGULA AND AVOCADO MAKI - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 2 mins
SALMON AND AVOCADO MAKI, PERFECT WITH A SWEET BORDEAUX RECIPE
From tasteoffrancemag.com
SHEET PAN SALMON WITH CITRUS AVOCADO SALSA AND POTATOES.
From halfbakedharvest.com
SMOKED SALMON, ARUGULA AND AVOCADO SALAD KETO RECIPE
From tasteaholics.com
SMOKED SALMON, AVOCADO AND ARUGULA SALAD - DOWNSHIFTOLOGY
From downshiftology.com
SALMON AND AVOCADO SUSHI ROLL RECIPE | MIZKANFLAVORS
From mizkanflavors.com
SMOKED SALMON AND AVOCADO SUSHI ROLLS - MAKI SUSHI - RECIPE
From en.petitchef.com
SAITAKU | SALMON AND AVOCADO MAKI
From saitaku.co
SALMON ARUGULA AND AVOCADO MAKI RECIPES- RECIPERT
From recipert.com
SALMON, ARUGULA AND AVOCADO MAKI - DINING AND COOKING
From diningandcooking.com
SALMON AVOCADO MAKI RECIPE | EAT SMARTER USA
RECIPE: TUCK SPICY MAYO INTO SOFT BUNS WITH SALMON BURGERS AND …
From bostonglobe.com
You'll also love