Asparagus and Salmon Sushi Salad with Orange Vinaigrette
 
Prep time
Cook time
Total time
 
May is National Asparagus Month so I decided to create a recipe using Asparagus that was light and perfect for Spring and Summer.
Author:
Recipe type: Dinner
Cuisine: Japanese
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
  1. Preheat Oven to 350.
  2. 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.
  3. 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.
  4. Place the thinly sliced carrots in rows next to the Asparagus.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Recipe by Two Little Cavaliers at https://twolittlecavaliers.com/2013/05/asparagus-and-salmon-sushi-salad-with-orange-vinaigrette.html