A perfect place for cubes of soy-cured salmon.
Wash, rinse well, and cook the wild rice in 2 cups water - a bit of salt and a bay leaf are optional. Bring to a boil rapidly then simmer for at least 40 minutes and up to an hour. Stop cooking and drain, if necessary, while it is still a little chewy. Don't let wild rice sit in water - strain it, without rinsing, and set aside to cool. This can be done up to a day ahead.
Meanwhile, rinse off the dulse, which will quickly make it limp. Pat dry with paper towels. Warm the 2 T oil in a small fry pan over medium heat, add the dulse, and fry until crispy. Skim out and drain on paper towels.
Prepare the rest of the vegetable garnish. Really, everything here is optional except the salmon, but the cubed, roasted beets and fine fennel slices are very nice to have in there. You can roast the beets days ahead - just trim off the ends, rub with oil and place on a foil-lined baking sheet in a 425 degree oven for about an hour, or until the beets can be pierced easily with a fork. Let cool, then rub off the skins with your fingers under cold running water.
Otherwise - slice the fennel as finely as you can, slice up the cucumber and radish, dice the avocado and lightly wash and dry the sprouts. You are free, at this point, to express your food artistry. Lay down a base of wild rice, top with the salmon cubes, and arrange the other garnishes to your personal whimsy. When ready to serve, add the crisped dulse and a scatter of sesame seeds.
Whisk up the dressing one last time, pour it into a spouted cup and pass it on the side, letting your guests stir it in and destroy the beautiful palette you have just created. Serves four.
Halve and juice the clementine/s until you have your quarter cup of juice. You can also use mandarins, ordinary everyday tangerines, or even OJ in a pinch. Remove any seeds and pour the juice into a medium sized bowl.
Whisk in the miso, mustard powder, and grated ginger until well blended and relatively uniform - it may remain a bit chunky, depending on the miso. Gradually whisk in the oils, then the mirin or sugar. Reserve in the bowl, with the whisk, until ready to serve - have a measuring cup or nice spouted server at the ready.
Ingredients
Directions
Wash, rinse well, and cook the wild rice in 2 cups water - a bit of salt and a bay leaf are optional. Bring to a boil rapidly then simmer for at least 40 minutes and up to an hour. Stop cooking and drain, if necessary, while it is still a little chewy. Don't let wild rice sit in water - strain it, without rinsing, and set aside to cool. This can be done up to a day ahead.
Meanwhile, rinse off the dulse, which will quickly make it limp. Pat dry with paper towels. Warm the 2 T oil in a small fry pan over medium heat, add the dulse, and fry until crispy. Skim out and drain on paper towels.
Prepare the rest of the vegetable garnish. Really, everything here is optional except the salmon, but the cubed, roasted beets and fine fennel slices are very nice to have in there. You can roast the beets days ahead - just trim off the ends, rub with oil and place on a foil-lined baking sheet in a 425 degree oven for about an hour, or until the beets can be pierced easily with a fork. Let cool, then rub off the skins with your fingers under cold running water.
Otherwise - slice the fennel as finely as you can, slice up the cucumber and radish, dice the avocado and lightly wash and dry the sprouts. You are free, at this point, to express your food artistry. Lay down a base of wild rice, top with the salmon cubes, and arrange the other garnishes to your personal whimsy. When ready to serve, add the crisped dulse and a scatter of sesame seeds.
Whisk up the dressing one last time, pour it into a spouted cup and pass it on the side, letting your guests stir it in and destroy the beautiful palette you have just created. Serves four.
Halve and juice the clementine/s until you have your quarter cup of juice. You can also use mandarins, ordinary everyday tangerines, or even OJ in a pinch. Remove any seeds and pour the juice into a medium sized bowl.
Whisk in the miso, mustard powder, and grated ginger until well blended and relatively uniform - it may remain a bit chunky, depending on the miso. Gradually whisk in the oils, then the mirin or sugar. Reserve in the bowl, with the whisk, until ready to serve - have a measuring cup or nice spouted server at the ready.
Leave a Reply