I love me some restaurant-style spicy salmon on crispy rice, especially when the rice is still crunchy and warm and the fish is ice cold. Bonus points if it has some sort of sweet soy-based sauce drizzled on top and those baby jalapeños!
but why are we only eating it as a 6-piece appetizer? Enter the spicy salmon crispy toast: large enough as a meal, because I am a hungry girl.
the best part of this spicy salmon toast is that it uses smoked salmon to mimic sushi-grade salmon, so you don’t have to worry about trying to find the freshest cut of sushi-grade salmon and spending that extra $!
But first…
the restaurant rec: washington dc edition
I spent this past weekend in D.C. at my 5th-year college reunion. The weather was impeccable, but the restaurants even more so. S-O to my best friend Lindsey for killing the weekend’s reservations!!
[dinner: thip khao] one of my favorite meals in a LONG time. Laotian food is hard to come by in the US but boy is it incredible. Must get the naem khao salad, the crispy sesame jerky, and the crispy stir-fried tofu.
[brunch: anju] the morning after a night of drinking, we were in desperate need of a hearty meal, and anju did NOT disappoint. Must get the loaded tater tots!
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[bagels + coffee: pearl’s] I’m not a bagel purist, so don’t come for me. The bagel sandwiches are incredible here, as are the iced americanos!
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the fit check
One of our reunion events was a cocktail night at the Smithsonian National American History Museum, which was objectively so cool. I wore this adorable Zhivago dress, which now comes in a playsuit!
the recipe: spicy salmon toast
| prep time + assembly: 20 minutes |
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ingredients:
for the spicy salmon:
8 oz. smoked salmon (nova preferred)
1/4 cup scallions, chopped
2 tbsp. kewpie mayo
2 tbsp. sriracha
1 tbsp. furikake seasoning or sesame seeds
1 tsp. soy sauce
1 tsp. sesame oil
for the toast:
3 slices sourdough
1 large avocado
for the topping:
1 tbsp. honey
1 tsp. soy sauce
scallions + sesame seeds (optional)
directions:
Chop up the smoked salmon into very small pieces (essentially mincing it). To a mixing bowl, add all the ingredients for the spicy salmon: the chopped salmon, scallions, kewpie mayo, sriracha, furikake or sesame seeds, soy sauce and sesame oil. Mix together until well combined. Cover with plastic wrap and let it sit in the fridge for about 10 minutes for the flavors to meld together.
While the salmon is chilling in the fridge (literally), toast your sourdough bread to your liking and slice up your avocado lengthwise into thin slices. Whisk together the honey and soy sauce for the honey-soy topping.
Assemble the toasts: top the toasted sourdough with avocado slices, spicy salmon, honey-soy sauce, and optional scallions and sesame seeds.
Enjoy!
Looks and tastes scrumptious. High quality and healthy protein for the cardiovascular health challenged individual. Zangy spicy taste to awake your tastebuds