Salmon & amaranth “sushi” salad

If you’ve ever thought that sushi rolling is not your thing – whether you don’t have patience for learning it or you just don’t like the slight mess it creates in the kitchen – here’s an idea: put your favourite sushi ingredients into a bowl. This idea of a “sushi” inspired salad is all but new, and I’ve been wanting to make one for a while already…with some of my own specific modifications of course.
Modifications meaning for instance that this “sushi” salad uses cooked salmon instead of raw and amaranth instead of rice. Amaranth is an ancient, gluten free pseudo-grain with high protein content (a bit like quinoa). I really like using amaranth in this salad because of not only it’s taste but also it’s sticky texture that also makes the chopstick handling a whole lot easier. What comes to the salmon then, I prefer it cooked simply because fish as fresh that it can be eaten raw is pretty hard to find every day without specific planning.

The salad uses some Asian style leafy greens as the base, but you can’t find such, don’t worry – you can alternatively just choose to use your own favourites: an easy guideline for picking greens is that the darker the colour, the more nutrients. So I still suggest you go for a dark one instead of lettuce. My personal favourite mix for this specific salad is one with baby bok choy, mizuna and sango.
Choosing some crunchy, raw veggies to pair with the cooked salmon keeps the salad extra fresh and still adding some edamame beans makes sure that it also has a great protein content. Finishing the bowl with some creamy avocado, a salty sea vegetable + lemon and tamari…and here we have all the sushi-ish deliciousness in a bowl, with no rolling at all.

Salmon & amaranth “sushi” salad

What you will need:

a handful of dark leafy (Asian style) greens

150g salmon

0,5dl amaranth (measure uncooked)

1,5dl edamame beans (frozen)

1 medium carrot

a small handful of purple cabbage

1/3 of a small cucumber

1/3 of a medium avocado or 1/2 of a small one

a small handful of dulse or your favourite sea vegetable

1tbsp brown rice vinegar

tamari and lemon for serving

How to do it?

  1. Cook your amaranth according to package instructions. Let it cool down completely. Once it has cooled down, mix in the brown rice vinegar.
  2. Cook your salmon fillet on the pan from both sides over medium/high heat until browned. Remove the skin.
  3. Cook your edamame beans in boiling water according to package instructions.
  4. Wash your vegetables and leafy greens – slice the carrot, cabbage and cucumber into long, thin slices. Slice also the avocado.
  5. Soak the dulse in fresh water for 2-3 minutes until soft.
  6. Arrange all your ingredients into a bowl and serve with lemon and tamari.

xx a

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