Rated 5.0 stars by 1 users
Mt. Cook Salmon & Roe: Build-Your-Own-Bowl with Orange Butter Rice
Inching closer to labor day in the third trimester, I'm focusing on cooking nourishing recipes using certified clean, omega-rich seafood I trust to feed the whole fam. This is one of my favorites that the kids devour. Donabe Orange Butter Rice and @seatopia Roasted Mt. Cook King Salmon with a variety of sides to build your own bowl — @seatopia salmon roe caviar, our homemade ponzu pickles, pickled fennel and celery, organic sliced cucumbers, and seasonings from Kyoto, Japan. The trick to getting our kids to eat it? Get them involved in the process!
Ingredients
-
2 @seatopia Mt. Cook King Salmon fillets
-
3 cups of organic sushi rice
-
2 1/2 cups of filtered water
-
3 tbsp of organic extra virgin olive oil
-
1/2 stick of butter, sliced
-
1 organic lemon
-
Sea salt
-
Fresh ground pepper
Directions
-
1.
Cook the donabe rice: Wash the rice a few times until the water runs clear and let it sit for 20 minutes with the filtered water. Then, on a gas stove, turn the heat to medium-high and place the donabe on top for 13 minutes or until you see steam. Immediately turn it off once steam is present and let it sit for another 20 minutes. Add the butter and orange rind to the rice when ready to serve.
-
2.
Roast the salmon: Turn the oven to 400°F. Get a baking sheet, place the salmon fillets on it, and cover the fish with olive oil — don't be shy. Sprinkle sea salt, ground fresh pepper, and place lemon wedges on top. Squeeze half a lemon over the salmon. Cook for 10 minutes, or to your liking.
-
3.
Build your own bowl: Gather the toppings and place them on the table around the donabe and salmon. Everyone gets to pick their own adventure with toppings!
Share:
Salmon en Papillote with Fennel, Broccolini & Dill