Seared Honey and Soy Marinated Salmon with Avocado, Rice, Nori and Salmon Roe

Living in New York City I am blessed to have some amazing Japanese restaurants around. My family loves crunchy salmon teriyaki rolls so I wanted to come up with an entree that would blend all the ingredients that they love. The result is this deconstructed salmon roll. I call it deconstructed because the ingredients are not tightly rolled in the seaweed but are rather placed on top of each other. I highly recommend warming the avocado but is not mandatory. The warm rice, salmon and avocado work perfectly when combined with the cool salmon roe. The crispy panko adds the perfect crunch to the dish.

So I know this recipe is a little more advanced but I am confident that all my amazing cooking friends out there will be able to prepare it and I promise that it is worth it. I wrote the recipe out in the order in which you should prepare it to help you with timing. This meal should be ready in about an hour.

What should I serve the Honey-Soy Salmon with?

I like to serve the salmon with garlic-sesame broccoli on the side (recipe below). I am happy to answer any questions you have if you need advice. Let me know how it turns out. Share your pics on instagram tag @itsjennsview or #itsjennsview

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Deconstructed Crunchy Honey-Soy Salmon Roll

Seared Salmon with Avocado, Rice, Nori, Salmon Roe and Crunch

Prep Time20

Cook Time30

Marinating Time30

Total Time1 10

Course: Main Course

Cuisine: Japanese

Keyword: salmon, fish, seafood

Servings: people

Calories: 795kcal

Ingredients

2 pounds salmon fillet – Skin off
½ cup low sodium soy sauce
3 tbsp honey
1 tsp light brown sugar
1/4 tsp red pepper flakes
1 avocado cut into 6 pieces with skin on pit removed
⅓ cup panko bread crumbs
1 tbsp butter
2 sheets nori
1½ cups Jasmine rice
1¾ cups water
¼ cup rice vinegar
1 tbsp granulated sugar
⅛ tsp salt
2 tbsp vegetable oil
4 tsp salmon roe

Instructions

Mix soy sauce, honey, brown sugar and red pepper together in bowl
add salmon and marinate in refrigerator for ½ hour
while salmon is marinating pour 1 tbsp oil in pan and warm up avocado
when avocado is starting to brown on both sides remove from pan and set aside
wipe out pan and add 1 tablespoon butter and the panko bread crumbs
lightly toast bread crumbs in pan and set aside
wrap nori in foil and bake in oven at 325 for 10 minutes, break each sheet into 4 pieces
rinse rice very well with cold water
add rice and 1¾ cups cold water to a pot
cover and bring to a boil on medium high heat
reduce heat and simmer for 15 minutes until water has absorbed
while rice is cooking take salmon out of refrigerator and remove from marinade
add 1 tbsp oil to pan and cook salmon for 5 minutes per side for medium rare, longer if you like it more well done
when rice is done fluff with a fork and put into a mixing bowl
blend rice vinegar with granulated sugar and salt and mix into rice

To assemble

place rice on plate, top with 2 pieces of nori
place salmon on nori and top with peeled avocado, salmon roe and crunchy panko

Notes

The panko bread crumbs and nori can be made earlier in the day.

After the salmon is cooked and you remove from pan you can add the marinade to the pan and warm up for a few minutes to serve on side.

Nutrition

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5 from 1 vote

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Sesame-Garlic Broccoli

broccoli with garlic and sesame oil

Prep Time10

Cook Time10

Course: Side Dish

Cuisine: Japanese

Keyword: vegetable, broccoli

Servings: people

Calories: 125kcal