Fresh Salmon Salad With Wasabi Dressing

Photo: Grace Geiger

Ingredients

2 cups white rice, cooked

1/2 cucumber, sliced thinly

1/2 avocado, sliced

1/2 cup peeled and grated daikon root (about ½ cup)

1 sheet nori, cut into thin strips

2 tablespoons sesame seeds

8 ounces fresh sockeye salmon

2 teaspoons soy sauce

2 teaspoons wasabi (I used a little packet from the sushi counter at QFC)

6 tablespoons brown rice vinegar (almost any vinegar will do)

2 tablespoons of sugar

1 teaspoon sesame oil

Preparation

First, make your rice. I made mine using a rice cooker.

Set oven to 400 degrees and put salmon in a light marinade of soy sauce, water, and some ginger slices if you’ve got some.

Next, prep your veggies. Put everything in little bowls, except the ingredients for the dressing. This makes it much easier to put the bowls together later.

Next, make the salmon. Get out a skillet (preferably cast iron) and put in a few tablespoons of oil (I used sunflower) that can take high heat and set it on high. When the pan is nice and hot, put in the salmon. Sear it on each side for 1 minute, then stick it in the oven for 6 minutes. Make sure to test that it is fully cooked with a knife.

Then, simply put all the ingredients in a bowl to your liking and lightly dress with dressing (soy sauce, wasabi, sesame oil, sugar, vinegar)