RECIPE: Shetland Salmon, Mango Pineapple Salsa, Cucumber Salad, Scallion Sushi Rice
Ingredients:
Salmon:
4 (7oz) filets Salmon
2 oz peanut or canola oil
salt & cracked black pepper to taste
Salsa:
½ cup mango, ½ cup pineapple
¼ cup red pepper, ¼ cup jicama
¾ Tbsp jalapeño, ¾ cup shallot
1 Tbsp cilantro, 1 Tbsp basil
1 Tbsp mint, 1½ tsp garlic
1½ tsp ginger, 2 tsp fresh lime juice
1 tsp sesame oil
2 oz seasoned rice wine vinegar
2 tsp soy sauce
Cucumber Salad:
1 small English cucumber
1 tsp sesame oil, 2 Tbsp soy sauce
1 Tbsp fresh lime juice
cracked black pepper to taste
Scallion Sushi Rice: 1 cup calrose rice
1¼ cup water, ¼ cup green onions
2 oz seasoned rice wine vinegar
Procedure:
Mix all ingredients for salsa, cover, refrigerate
Mix all ingredients for cucumber salad, cover, refrigerate
In a medium pot, combine calrose rice and water,stir, bring to a boil, stirring occaisionally. When water
boils, cover tightly and cook for 18 minutes. Turn rice out into a bowl and stir in scallions and vinegar.
Cover tightly and keep warm.
In a large saute pan, heat oil till very hot, just below smoking point. Meanwhile, season salmon with
salt and pepper. Saute salmon fillets for about 21/2 minutes on both sides for medium plus.
Place rice on plate, cucumber salad on top, salmon on top of that and finish with the salsa.
