Japanese salmon and avocado rice (deconstructed sushi)

Soy glazed baked salmon. On a bed of lemony rice. With lemon-sprinkled chopped avocado. And fresh chives (or green onion). Just like a salmon sushi roll, only deconstructed. :)

Last year: Capricciosa salad (Insalata capricciosa) (Italian).
Two years ago: Spring potatoes with ramps and pine seeds.
Three years ago: Turpork (Romanian porcurcan).
Four years ago: Romanian Pasca (Easter cheese and egg cake) with raisins and Aloo Gobi (Cauliflower and potato) with rice and raita (Indian).




Ingredients (serves 2):

• 2 salmon fillets (250 - 300 g)
• juice from half a lemon
• 2 tablespoons Japanese soy sauce
• salt and pepper to taste
• 200 g rice (sushi rice or basmati)
• 1 avocado
• one small handful of chives

Rub the salmon fillets with salt and pepper. Put them in an oven-proof dish. Pour the soy sauce on top.

Bake them in the oven at 200-220 degrees C for 30-40 minutes or until done. Meanwhile boil the rice according to package instructions. When the rice is done, mix it with half of the lemon juice, salt and pepper to taste. Arrange it on plates. Top with the salmon and more pepper, if you want.

Peel and chop up the avocado. Mix it with the remaining lemon juice and arrange it next to the salmon.

Chop up the chives and sprinkle them in a thick line over the salmon and avocado.
It's done, dig in! :)