I Loved the hot sun yesterday.. did some errands in town and then came home did a bit of work and then had my afternoon tea (ice tea after all it is summer) on the deck then went in and got supper ready...
- 4 salmon fillets (about 6 oz. each), skin removed
- Salt and pepper
- 4 slices bacon (about 4 oz. total)
- 2 tablespoons olive oil
- 4 cups loosely packed arugula
- 2 teaspoons lemon juice
- 1. Preheat oven to 400ºF. Season salmon with salt and pepper. Wrap each fillet with a slice of bacon; secure with a toothpick. Place a large skillet over high heat until very hot, add 1 Tbsp. oil and heat until just smoking. Add salmon; cook until bacon is crisp, about 3 minutes. Carefully turn salmon over and cook 2 minutes longer. Transfer skillet to oven and roast salmon, 2 minutes for medium or 4 for well done.
- 2. Toss arugula with juice and 1 Tbsp. oil; season with salt and pepper. Divide among 4 plates. Remove toothpicks from salmon, leaving bacon in place. Place salmon on top of arugula. Serve immediately
Since we are cooking seafood today I thought I would give you a tip on how to roll sushi...
How to roll sushi
I love sushi but when it is fresh it is the best... you never know how long it has been sitting in the grocer store counter so I thought I would give you a few simple steps, and a whole lot of fun, so that you'll soon be making your very own creations.
What you'll need
Bamboo rolling mat (wrapped in Plastic)
Prepared sushi rice
- Nori seaweed sheets
- Your choice of sushi fillings(fresh vegetables, I love avacado)
Place a nori sheet with the smooth shiny side facing down, onto the sushi mat.
Step 2Wet your hands to prevent the rice from sticking to them, then take a handful of rice and form it into a ball. Place the rice ball in the middle of the nori sheet and gently work the rice out over the sheet. Leave a 2.5 cm of the nori uncovered on the far edge.
Step 3If you're using wasabi, smear a small line horizontally along the edge closest to your body. Next, add your choice of fillings, placing the slices on top of the wasabi in a horizontal line along the rice.
Step 4Slowly fold the sushi mat over the fillings. Tuck the nori firmly over the fillings, then continue to roll up the sushi, using the mat to form a neatly packed cylinder. Use firm pressure and keep lifting the mat as you roll.
Step 5Using the sushi mat, squeeze the sushi roll firmly to make sure it is tightly packed. Remove the roll from the mat and place it on a cutting board.
Step 6Use a moistened, sharp knife to cut the roll in half. Re-moisten the knife and cut each half into three or four pieces. Serve immediately with soy sauce, extra wasabi and pickled ginger.
Here is a video to give you a bit of an idea
Well going out to water my plants and then head down to work to finish off a horse show order and then I think I might actually cook this salmon recipe tonight but I am going to serve mine with coleslaw and some nice fresh tomatoes that we got at the market on Saturday when we took the boys there..