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Started By
Message
Help me make this dish better (Salmon and Avocado related)
Posted on 7/9/13 at 8:02 pm
Posted on 7/9/13 at 8:02 pm
So I was screwing around today and attempted something a little different. I have no concept of plating so feel free to laugh at my lame attempt. Anyway, I have this Asian spice rub of sorts that goes pretty good on Salmon. I had another avocado that I wanted to use before it went bad. I wanted to use them tonight. I was trying to think of a way to incorporate some vegetables into this dish that might fit but I didn't have much on hand. (just broccoli and parsnips)
Anyway, I made a puree of the avocado and mixed in a little greek yogurt and water to get it to the consistency I wanted. Added diced white onions, Shichimi Togarashi (this is a Japanese spice mix, you may have had it on some sushi rolls before) and lime juice.
Baked the salmon and essentially placed over a sloppy plate of the puree and added some sriracha just to get some other color on the plate (the heat didn't hurt either, but it wasn't really needed here)
Anyway, what should I add? I actually liked the dish even if it doesn't look like haute cuisine.
Anyway, I made a puree of the avocado and mixed in a little greek yogurt and water to get it to the consistency I wanted. Added diced white onions, Shichimi Togarashi (this is a Japanese spice mix, you may have had it on some sushi rolls before) and lime juice.
Baked the salmon and essentially placed over a sloppy plate of the puree and added some sriracha just to get some other color on the plate (the heat didn't hurt either, but it wasn't really needed here)
Anyway, what should I add? I actually liked the dish even if it doesn't look like haute cuisine.
6
Posted on 7/9/13 at 8:04 pm to Powerman
I'd have grilled half the avocado and made a similar sauce with the other half.
Posted on 7/9/13 at 8:09 pm to Schwartz
That would probably work. I have about twice as much sauce as I needed. 
Posted on 7/9/13 at 8:11 pm to Powerman
panko
Posted on 7/9/13 at 8:14 pm to Lester Earl
That would certainly add some needed texture. I've tried panko crusted salmon a variety of different ways and it comes out great every time.
Posted on 7/9/13 at 8:16 pm to Powerman
Little Dijon mustard and a few drops of olive oil to your sauce to add a bit of depth.
Top with a good salsa or pico de gello
Chunk and make lettuce wraps.
Some nice sliced cucumbers for crispness on the side.
Mixed baby greens with pickled red onions.
An unpacked Chardonnay or a nice Rose'
That's UNOAKED not unpacked.
And connect the red dots.
Top with a good salsa or pico de gello
Chunk and make lettuce wraps.
Some nice sliced cucumbers for crispness on the side.
Mixed baby greens with pickled red onions.
An unpacked Chardonnay or a nice Rose'
That's UNOAKED not unpacked.
And connect the red dots.
This post was edited on 7/9/13 at 8:19 pm
Posted on 7/9/13 at 8:16 pm to Powerman
coat in egg white and hit with spiced panko
miso eggplant would be good with salmon and that sauce
miso eggplant would be good with salmon and that sauce
Posted on 7/9/13 at 8:20 pm to Caplewood
My original intent was to make the puree more of a meringue or foamy topping by adding some egg whites but I haven't eaten eggs in a while and didn't trust the ones I have on hand.
And would add some nice color :)
quote:
miso eggplant would be good with salmon and that sauce
And would add some nice color :)
Posted on 7/9/13 at 8:22 pm to Powerman
for greens, go to your local asian supermarket and get pea greens
. sautee them with lots of garlic and ginger paste (also aquired at aznmart)
. sautee them with lots of garlic and ginger paste (also aquired at aznmart)
Posted on 7/9/13 at 8:24 pm to Caplewood
I have garlic and ginger paste on hand. And ginger garlic paste 
Posted on 7/9/13 at 8:24 pm to Powerman
salmon / japanese spice mix, pan sear then finish in the oven w/ mashed garlic cloves and thyme
avocado puree / avocados, diced shallot, diced garlic and chopped thyme (from the salmon pan), chopped basil, dice a pepper (something hot), lemon juice, dijon mustard, olive oil, salt and pepper
steamed bok choy for texture
avocado puree / avocados, diced shallot, diced garlic and chopped thyme (from the salmon pan), chopped basil, dice a pepper (something hot), lemon juice, dijon mustard, olive oil, salt and pepper
steamed bok choy for texture
Posted on 7/9/13 at 8:24 pm to Powerman
my dude
Posted on 7/9/13 at 8:37 pm to Powerman
put it on top of some baked ziti
Posted on 7/9/13 at 8:41 pm to Lester Earl
no thanks
Posted on 7/9/13 at 9:44 pm to Powerman
The freezer burn would compliment that farmed salmon
Posted on 7/9/13 at 10:48 pm to Caplewood
Salmon sandwich. Panko pan fried and finished in the oven.
Posted on 7/9/13 at 11:20 pm to Powerman
I would not put sauce on salmon.Salmon, perfectly cooked, is perfect. Dont blacken it, bbq it or do anything else.
Posted on 7/9/13 at 11:36 pm to Zappas Stache
You could try a mango, avocado, papaya, cilantro, and lime juice salad with the salmon.
Posted on 7/9/13 at 11:54 pm to DEANintheYAY
steamed Rice would make this a really nice meal
Posted on 7/10/13 at 3:07 am to Powerman
quote:I'm certainly not going to laugh at what looks like a very inviting dish. Nicely done.
I have no concept of plating so feel free to laugh at my lame attempt.
If you're looking for plating suggestions, when I saw the dots of red in the pic I really wanted to take a toothpick and drag it through them, connecting the dots to change each random blob of red into a fancy heart shaped design. Pastry chefs use this technique quite a bit.
Sort of like this:
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