Salmon Arugula And Avocado Maki Recipes

SALMON, ARUGULA AND AVOCADO MAKI

Steps:

• Lay a sheet of nori glossy side down on a bamboo sushi mat. Pour the rice vinegar into a bowl; wet hands in it to keep rice from sticking, and apply rice to the nori in a 1/4-inch layer, leaving bands free of rice about 1/2 inch wide at the top and bottom of the sheet. The black nori should be barely visible beneath the rice.
• Lay an even line of salmon strips end to end on the rice, 1/2 inch up from the bottom edge of the rice, and press slightly into the rice. Trim off any salmon that extends over the edge of the nori.
• Lay a strip of avocado slices along the salmon, and press so it clings snugly to the salmon. Lay strips of arugula alongside the salmon and avocado. Sprinkle with a couple of pinches of salt.
• Begin to curl the bottom edge of the roll toward the top, pressing down on the mat as you go. Roll as you advance, keeping the bamboo mat from curling into the roll by pulling it away with one hand. As the roll nears the end, dab some vinegar on the exposed nori edge, so that when the roll is completed, the top edge sticks and seals. Using a clean, sharp knife, slice the roll in half. Then hold the two halves side by side, and trim ends. Make 3 even cuts, cleaning knife after each, to get 8 pieces of sushi. Repeat 5 times with the other nori sheets.

PAN SEARED SALMON ON BABY ARUGULA

Steps:

• 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
• 2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
• 3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
• 4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.

SEARED SALMON WITH CITRUS AND ARUGULA SALAD

Steps:

• Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
• Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
• Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
• Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
• When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
• Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
• Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.