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Lilly’s Table

 

Meal Detail

 

Dinner

Wrapped Ginger Salmon & Avocado Wasabi Rice Bowl

from the Week of April 19, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

1 hour

Time
Estimate
1 hour

Marinate the salmon. Bring water up to a boil for the rice and a separate larger pot for steaming the greens. Add the rice as soon as it is boiling and reduce to a simmer. Meanwhile, thinly slice the vegetables and blend up the Avocado-Wasabi. Pour off the marinade, bring up a to simmer. Dip the greens in the boiling water until tender. Trim and wrap up the salmon. Once the rice is nearly done, steam the wrapped salmon in the simmering marinade until cooked to your desire. Serve the salmon on top of the Sushi Rice Bowl with the Avocado-Wasabi alongside.


Recipes for this Meal


Spring
Photo of Spring Sushi Bowl
  • Easy
  • Medium
  • Hard
Spring Sushi Bowl

Start with brown sticky rice and add thinly sliced, seasonally fresh vegetables including radishes, carrots, green onions, and whatever is delicious and available to you. This pairs beautifully with the Avocado Wasabi.


Winter
Photo of Wrapped Ginger Salmon
  • Easy
  • Medium
  • Hard
Wrapped Ginger Salmon

Salmon is soaked in a flavorful asian ginger marinade and then wrapped in dark flat leaves, such as collards. It is then steamed in its marinade and then the sauce is reduced to be drizzled across. We used Summerfest Komatsuna greens, but collard greens are more available. Please note: If you are squeamish about fish skin, feel free to cut it off. We happen to love it and keep it on as a little flavor booster.


Spring
Photo of Avocado-Wasabi Cream
  • Easy
  • Medium
  • Hard
Avocado-Wasabi Cream

Dollop this sauce along sushi, on a salad or as a dip. Adjust the wasabi as you like it, the avocado will make this creamy and luscious. If you are not a fan of spice, start with half of the wasabi and increase as desired.