Asparagus and Salmon Sushi Salad with Orange Vinaigrette

May is National Asparagus Month so I decided to create a recipe using Asparagus that was light and perfect for Spring and Summer.

Author: Two Little Cavaliers

Cuisine: Japanese

Recipe type: Dinner

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Ingredients

1 bunch Asparagus
1 cup room temperature cooked White Jasmine Rice per person (you can use plain but I love the smell of the jasmine rice when it is cooking)
Carrots sliced fine
4 oz of salmon per person if this is a main course (cooked)
½ orange
3 tablespoons Rice Vinegar
2 teaspoons sesame oil
salt
pepper
spicy sauce or hot pepper flakes

Instructions

Preheat Oven to 350.
In a baking dish if you are eating at home or an aluminum pan if you are taking this to a pot luck to share place 1 cup of rice per person and press down gently. If you rice does not already have a drop of salt and oil you should add it now so that the rice does not dry out too quickly and has a little taste on its own.
Cut Asparagus in half vertically so that they lay flat against the rice and don't roll all over the container. Place the asparagus in rows.
Place the thinly sliced carrots in rows next to the Asparagus.
When I made my layers I placed all of the salmon on one half of the pan. I made enough for 3 people for dinner. Only 2 of those people eat fish which is why there wasn't a second layer of fish. Just keep in mind that when you layer you want everyone to get some of all of the layers which I think is easier to do cutting as squares.
Once all of your layers are made place in pre-heated oven for 10 minutes. The fish is already cooked and so is the rice you only want to soften up the vegetables.
While the Asparagus and Salmon Sushi Salad is heating up it is time to make the Orange Vinaigrette. Pour the 3 tablespoons of Rice Vinegar into a cup or bowl. Add the 2 teaspoons of sesame oil and the juice from ½ of an orange. Mix well. Add either a drop of your favorite spicy sauce or a pinch of hot pepper flakes. Salt and pepper to taste.
Add Vinaigrette as soon as the Asparagus and Salmon Sushi Salad is out of the oven.

Notes

You can substitute avocado for the carrots or in addition to the carrots. I bought an avocado to put in this recipe but it got eaten before I was able to use it. If you use the avocado leave a space for it and place it in a row after you are done heating up the Asparagus and Salmon Sushi Rice. You are welcome to use any combination of oil and vinegar you have on hand. I wanted mine to have more of an Asian taste to it but I am all for using what you have in the house. I used baby carrots and cut them into matchstick slices. They are the perfect length and needed to get used up anyway.

Asparagus and Salmon Sushi Salad with Orange Vinaigrette as seen on Two Little Cavaliers

If you are looking for a fun dessert to pair with this check out our Peanut Butter and Banana Bars! They are super easy to make and are Gluten Free and Dairy Free Unless you decide to add a scoop of ice cream on top.

Asparagus and Salmon Sushi Salad for Your Dogs

I would go about this slightly differently if you want to share some of your fresh asparagus and Omega rich salmon with your dogs. I would boil / steam the salmon, asparagus, and carrots all together. Your dogs don’t really care if the vegetables are wilted they will care that it all tastes like salmon. Once your main ingredients are boiled I would cut it all into chunks and toss into the rice. You can even pour some of the water you used to cook it over the Asparagus and Salmon Sushi Rice Salad to add some more flavor because you are not going to use the Vinaigrette. You could even cook the entire thing including the rice in a slow cooker for your dog. This way all the vitamins and nutrients stay in the food and it becomes a one pot meal.

This recipe is linked up with the following recipe Hops:

Thank you to our friends at Eco-Foil for the assortment of 100% recycled aluminum pans to use with our recipes.

Comments

Patty says

May 10, 2013 at 3:06 pm

Two of my husband’s favorites – salmon and asparagus. Thanks for the recipe
Patty recently posted..Asparagus with Orange Hollandaise Sauce with Scallops and Red Millet
Erica says

May 13, 2013 at 10:31 pm

Yum! Saving this recipe to make!
Cindy (Vegetarian Mamma) says

May 15, 2013 at 9:17 pm

What beautiful colors in this dish! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

Cindy from vegetarianmamma.com
Cindy (Vegetarian Mamma) recently posted..Strawberry Corn Muffins – #glutenfree #dairyfree
Jodi Chick (+ Kolchak & Felix too) says

May 20, 2013 at 4:25 pm

Wow, this sounds good. Salmon and asparagus season is coming to BC. I can’t wait to try it!
Jodi Chick (+ Kolchak & Felix too) recently posted..Three Reasons
Wanda says

May 27, 2013 at 5:54 am

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Jonie Darnel says

June 8, 2013 at 6:21 am

The most common type of asparagus is green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier in flavor. No matter the type you choose, asparagus is a tasty, versatile vegetable that can be cooked in myriad ways or enjoyed raw in salads. “..-;

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