Spanish Style Rice Salad with Wild Sockeye Salmon and Shiitake Dust
Served as a room temperature salad. Perfect for a spring weekend lunch.
| Servings |
| 2 |
| Servings |
| 2 |
Ingredients
- 240 g Seeds of Change® Spanish Style Rice
- 1 shallot finely diced
- 25 mL white wine vinegar
- 85 g shiitake mushrooms stems removed, and kept separate
- 10 stalks asparagus washed and sized to 5"
- 4 radishes
- 2 hard boiled eggs
- 10 dandelion leaves
- 300 g wild sockeye salmon
- 500 mL water
- 1 Tbsp cider vinegar
- Juice of 1/2 lemon
- sea salt to taste
- 2 bay leaves
- 6 black peppercorns crushed
- 1 small package powdered sumac
- 50 mL olive oil
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Instructions
- Empty the contents of Seeds of Change® Spanish Style Rice into a stainless steel bowl. Mix in the shallots in white wine vinegar. Reserve.
- Preheat the oven to 275°F (140°C). Slice the mushrooms as thinly as possible and spread them onto a baking tray lined with parchment. Place in the oven and dry the mushrooms until they are brittle. Approximately 1 hour.
- Remove from the oven to cool. Grind mushrooms to a coarse powder using a spice blender or mortar and pestle. Reserve.
- Blanch the asparagus in salted boiling water for 2 minutes. Drain and reserve at room temperature.
- Slice radishes as thinly as possible and reserve in ice water. Cut hardboiled eggs in quarters lengthwise. Reserve. Wash dandelion leaves in cold water. Drain and reserve.
- Bring 500 mL (2 cups) water to the boil. Add vinegar, lemon juice, salt to taste, bay leaves, crushed black peppercorns and shiitake mushroom stalks. Boil for 2 minutes then reduce heat to simmer.
- Add the salmon fillet and simmer with the lid on for 5 minutes. Remove from heat and cool salmon to room temperature in the cooking liquid.
- Break up the cooked salmon in large shards and reserve in 50 mL (1/4 cup) of the cooking liquid. Discard the rest.
Recipe Notes
Presentation:
• In the bowl with the rice, gently combine salmon shards, radishes and dandelion leaves. Divide this mixture equally onto two plates.
• Arrange the eggs around the rice mixture on both plates.
• Cut the asparagus into 3" lengths and arrange on the rice mixture.
• Sprinkle with shiitake powder and sumac powder. Drizzle with olive oil. Season with salt and freshly ground black pepper. Serve!
