Friday Funday, April 29, 2022
Wild-caught Alaskan coho salmon seared with sesame and served on a bed of fluffy white rice. Served with various toppings including avocado, cucumber, radish, fresh greens, carrots, edamame, and a sriracha lime aioli. Served with a starter of Maui onion dip and fresh potato chips.
- 1 pan rice
- 1 bag salmon
- 1 container aioli
- 1 avocado
- 1 container veggies
- 1 container onion dip
- 1 bag potato chips
- Preheat oven to 375, put 2 tablespoons of water in pan and recover. Once up to temp place covered pan into oven for 20-25 minutes or 165 degrees. Alternatively it can be transferred to a covered microwave safe bowl with a tablespoon of water and heated, fluffing with a fork every 60 seconds, until hot.
- Heat a skillet or fry pan on medium high heat, once hot add 1-2 tablespoons of oil, once oil shimmers add salmon to pan. Sear for approximately 2 minutes on each side for medium rare, 3 on each side for medium*. (note: heat can vary depending on your stove. Use your best judgement on stove temperature and length of cooking time based on your experience with your own equipment). Let salmon rest 5 minutes and slice into strips if desired.
- Dice avocado
- Chips and dip can be eaten as an appetizer or alongside the meal.
- In large pho style or pasta bowls, build your bowl any way you like, but we recommend by starting with a base of rice, then topped with veggies, salmon on top and garnish of chili mayo and furikake seasoning.
*"Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of foodborne illness, especially if you have certain medical conditions."