Ikura has always been one of my favorites. When my family went out for sushi when I was a kid I would always (and still do) save my ikura gunkanmaki for last. The ikura gunkanmaki on the left was from Daimaru in Shinsaibashi and those giant uramaki on the right were from a grocery store near Higashi-Koenji Station.
Smoked Salmon and Poached Egg over Salad with Caper and Dijon Vinaigrette
This was an absolutely delicious quick lunch of mixed baby greens, english cucumber, white onion, tender white asparagus, ripe tomatoes, smoked wild alaskan salmon and a poached egg with a caper and dijon vinaigrette. I was very hungry and in a hurry so this picture does not do the dish justice. I think the egg looks a little sad.
This is a refreshing and healthy summer salad that is very easy to put together. I like to serve my salmon salad over lettuce, but it is also great in wraps and sandwiches.
Ingredients for the dressing:
1/4 cup orange juice
zest of 1 orange
juice of 1 lemon
1 clove of garlic
1 tsp anchovy paste
1 tbsp extra virgin olive oil
1 tsp white pepper
3 tbsp drained capers
large pinch of red pepper flakes
salt, to taste
Ingredients for the salad:
1 cup celery, sliced thinly on the diagonal
1 cup english cucumber, sliced into thin rounds
10-15 blanched asparagus spears, cut into 1 inch pieces
1 hass avocado, cut into cubes
1 cup skinless, boneless salmon pieces (you can cook your own salmon for this recipe or you can used canned salmon, which works just fine)
2 scallions, thinly sliced
Put the one clove of garlic through a garlic press or grate it with a microplane. Add into a small bowl along with the rest of the ingredients for the dressing. Whisk to combine thoroughly and set aside. Place all the salad ingredients into a large bowl. Pour the dressing over the salad and toss gently. Try not to break up the avocado and salmon too much. Taste to see that you have enough salt. Cover bowl with plastic wrap and place into the fridge. This salad tastes best after it has marinated for a few hours. Serve.