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Marinated Salmon, Quinoa and Vegetable Maki Roll

Ingredients

  • 1 salmon fillet
  • 3 tablspoon olive oil
  • 1 clove of garlic
  • 1 tsp chopped ginger
  • 1 cup white quinoa
  • baby spinach
  • 1/2 carrot in fine matchstick
  • 1/2 red capsicum in fine matchstick
  • 1 zucchini in ribbons with vegetable peeler
  • 1/2 Ripe Avocado in slices
  • 1 small beetroot finely grated

Thai Kombucha Dipping Sauce

  • 1 small red chilli
  • 2 sprigs mint
  • 1 tsp coconut sugar
  • 1/4 bunch corriander cilantro
  • 1 tbsp Kombucha
  • 1 tsp Gluten free Soy Sauce or tamari
  • 1 tsp Lime juice

Instructions

  • In a zip lock bag big enough for your salmon, add the salmon fillet, olive oil, garlic and ginger.
  • Close the bag squeezing out all the air as you do it up to create a vacuum . Place in the fridge and allow to marinate for 1 – 6 hours.
  • Meanwhile cover the quinoa with water and allow to soak for 10 minutes. Then drain and rinse.
  • Place into a saucepan with 1 1/3 cup of water and bring to a slow boil. Then reduce temperature to low, cover with a lid and leave to absorb almost all the water (approx 10 minutes)
  • Remove lid, remove from heat and allow to stand for 10 minutes, to finish absorbing the water and to cool slightly.
  • Turn out onto a plate and spread to an even layer and allow to cool completely.
  • Once the salmon is marinated remove from the bag and discard the ginger and garli.
  • Bring a nonstick frying pan to medium heat and all the salmon skin side down. Ther eis no need to add any olive oil to the pan as the salmon is already well coated.
  • Cook the salmon gently until the salmon is just over half cooked. (indicated by a change in colour in the fish and the protein and fat congealing on the sides).
  • Once just over half cooked, flip the salmon over and remove the pan from the heat. The residual heat will carry on cooking the salmon but will ensure that it is not overcooked. The salmon is cooked when it eaasily flakes to the touch but is still moist with a slight bounce.
  • Allow to cool and flake into big-ish pieces.
  • Prep you vegetables. Get your sushi paper ready and your sushi mat (or baking paper).
  • To make the Maki rolls, place the sushi paper shiny side down on the mat. Add enough quinoa to evenly cover the sushi paper, leaving a 2 cm gap between the front and back edge for rolling.
  • Layer your vegetables however you like. Top with some of your flaked salmon, some coriander leaves.
  • Then roll. using the mat to guide and a hand to gently squash and tuck the sushi paper down. Once the sushi paper is tucked around the ingredients snugly, use the mat to finish the roll and seal the edge. The first time might be messy but once you “get it” you will be rolling like a maki pro.
  • Using a sharp knife cut the maki roll in half for bigger portions or in 8ths for smaller portions.
  • Dipping sauce: finely chop the mint and coriander with the coconut sugar until supper fine.
  • Add into a bowl with boiling water and allow to infuse for a minute or so. Add the Kombucha, lime juice to taste, finely chopped deseeded chilli, soy sauce, adjusting the flavour for your palate.
  • Serve.

Notes

Sushi paper is found in asian supermarkets or most major supermarkets, or online.
Kombucha can be purchased from healthfood stores or make your own.
Any left over dipping sauce makes a killer salad dressing.
You can double or triple the recipe for bigger quantities.