Recipe makes 4 entree portions
4 – 4 ounce Salmon Fillets, from Scotland, Iceland, Norway or Canada
2 Tb Raspberry Jam
2 tsp Sriracha, or other hot sauce of your choice
Zest and Juice of 1 Lime
1 Tb Dijon Mustard
1 Tb Whole Grain Mustard
1 or 2 Tb Vegetable Stock or Water as needed to thin the sauce
2 Ripe Avocado, cut in half, seed removed and halves scooped out of their skin
Arborio Rice, recipe follows
Season the salmon on one side with sea salt. Heat a wide sauté pan over medium high heat. When the pan is hot add just enough grapeseed oil to coat the pan. Place the salmon fillets, salted side down, into the hot oil. Cook the fish for 2 to 3 minutes with out moving the fish; it should have a nice golden crust peaking out from the sides that are in contact with the pan. Use a fish spatula to gently slide under each piece of fish and turn it over to place the raw side down into the hot oil. Sauté the fish fillets for another minute or two until they are just barely cooked through. The fish should feel springy to the touch when pressed in the center. Remove the fish and place a piece on each serving plate along with some of the arborio rice. Place an avocado half alongside each piece of salmon.
In a small bowl whisk together the raspberry jam, lime zest and juice, Sriracha (or other hot sauce), Dijon and whole grain mustard. Slowly whisk some of the stock or water into the raspberry mixture to make a pourable consistency to the sauce. Spoon a tablespoon of the raspberry sauce into the center crevice of each avocado half. Drizzle any remaining sauce around the rice or over the salmon.
1 ½ cups Arborio Rice, preferably Lundberg Family
½ tsp Kosher Salt
To prepare in the Perfect Rice Cooker:
In a large stockpot bring 1 inch of water to a simmer. In the Perfect Rice C
ooker combine the sushi rice, salt and 2 cups water. Place the perfect rice cooker inside the stockpot with the simmering water. Do not put the cover of the perfect rice cooker on, it is for serving only, not to cook the rice with. Keep the water in the stockpot at a simmer and cook the rice for 35 minutes. Turn the heat off under the stockpot but keep the entire setup untouched (lid on) for 10 minutes. This rest time allows the rice to finish cooking.
To prepare on the stove top in a single pot:
Combine the rice, salt and 2 1/4 cups water in a tall pot and cover with a tight fitting lid. Bring the water to a boil then reduce the heat to a low setting so the rice mixture is at a bare simmer. Cook the rice for 20 minutes, then turn off the heat and leave the cover on the pot for a 10 minutes rest period.