Salmon on a bed of Coconut Rice topped with Avocado and a Spicy Mayo Sauce
Our family has a weekly routine of getting sushi. Our go to roll has always been the Spicy Tuna roll. While living in the US Virgin Islands, the best place to get this was a unique sushi bar on the water in St. Thomas called Enkai Sushi Bar. However, In 2017 we were hit by a Category 5 Hurricane Irma and two weeks later by a Category 5 Hurricane Maria. The entire event became known to the locals as Hurricanes Irmaria. Safe to say that the unique waterfront sushi bar known as Enkai was temporarily wiped off the face of the earth. Without the ability to simply go out and get this incredible roll, we had to improvise. We didn’t have tuna but we did have fresh Salmon. We started thinking about all the ingredients we would need and what we actually had. What started out as a roll turned into the Salmon filet on a bed of coconut rice topped with avocado and spicy mayo sauce.
Ingredients
Salmon
- 4 Salmon filets
- 8 tablespoons butter
- 1 teaspoon of Ground ginger
- 1 teaspoon of Lemon pepper
- 1 teaspoon of Seafood Mix (Victoria Taylor Seasonings or Old Bay Seasoning)
- 2 cups of Ponzu Sauce (4 Tbsp per Filet)
- 2 Hass avocados
- 1/2 cup green onions
Spicy Mayo
- ½ cup Mayonnaise
- ⅛ cup Cholula
Instructions
- Gather your ingredients
- Preheat oven to 425°F and ensure rack is placed on 2nd level.
- Place parchment on a baking sheet and set aside.
- Put a 2 ½ QT. pot w/ lid on stove. This will be for the Rice.
- Put heat on high & place coconut oil in pot.
- Using a colander, Fill with rice & rinse under running water until the water draining is clear.
- Place rice in the hot pot. Then add coconut water, garlic salt & coconut flakes..
- Using chopsticks or a fork, Stir all ingredients. Wait until it boils and then lower heat to low and let it simmer with the lid on. (While we are waiting for rice let's get started on the salmon.)
- Place aluminum foil sheets on a work surface & place a tablespoon of butter in the middle.
- Place Salmon on top of the butter & then place a 2nd tablespoon of butter on top of the salmon. Season the salmon with lemon pepper, ground ginger & seafood spice.
- Fold the ends of the foil around the salmon to form a “Boat”. Ensure the ends are sealed. (VERY IMPORTANT) So your liquid doesn’t spill out. Repeat this process for each Filet.
- Fill each foil “boat” w/ 4 tablespoons Ponzu. Completely seal the foil and place on the baking sheet.
- Put the baking sheet in the oven. Ensure the rack is at the 2nd level and let it bake for roughly 20 minutes or to your liking.
- Go to the rice pot & fluff the rice gently using chopsticks or a fork. You want to ensure the rice is flakey & fluffy. Onced fluffed, cover, turn off heat and leave alone.
- Make the Spicy Mayo by mixing the ½ cup Mayo and the ⅛ cup Cholula together in a squirt bottle or Ziploc bag.
- When Salmon is done. Pull out of the oven & set aside (Salmon is cooked to your liking).
- To Plate: Place a rice bed on a plate, then place salmon on top of rice. Careful not to spill salmon juice. Using a spoon drizzle salmon sauce on salmon and throw away the foil.
- Cut avocado in half and remove pit. Slice in length wise slices and scoop out with a spoon.
- Fan the avocado over the salmon.
- Drizzle spicy mayo over the salmon and sprinkle the green onions on top. ENJOY!
