Poached Salmon & Avocado Salad Recipe

seafood-salmon-Movember

A healthy dish from Massimo Capra, chef and co-owner of Toronto's Mistura and Sopra Upper Lounge.

Ingredients

4 tbsp mayonnaise
2 tbsp Siracha sauce
1 tbsp sweet chili sauce
2 cups uncooked jasmine rice
1-1/2 cup coconut milk
3 tbsp dry coconut, unsweetened
1-1/2 cup water
1 pinch of salt
4 medium tomatoes of your choice, diced
1 red onion, julienned
1 bunch Thai basil, leafed
2 limes, juiced
2 avocados, ripe, diced
4 salmon fillets, 6 oz. each, poached
1 bunch cilantro

Directions

Step 1: Mix the mayonnaise with the Siracha and the sweet chili sauce, set aside until needed.

Step 2: Rinse the rice under cold water and place in a rice steamer; add the coconut milk, dry coconut and water, add a pinch of salt and steam until cooked.

Step 3: Place the diced tomatoes in a bowl with the onions, Thai basil and season with some salt and lime juice and toss lightly.

Step 4: Place some diced avocado on a plate; add a few spoonfuls of rice and flake some good chunks of salmon all over. Drizzle some Siracha infused mayonnaise, garnish with cilantro and serve.

Note: Since the flavours are Asian-inspired, I recommend you add ginger and lemongrass to the poaching liquid and instead of bay leaves perhaps use curry or Indian bay leaf known as Salam leaves.

See more cancer-fighting recipes for Movember.


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