Edible Monterey Bay

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Salmon, Rice, Smoked Avocado, Purée of Zucchini


Courtesy Justin Cogley, executive chef, Aubergine in Carmel

Cogley says this recipe is easy to cook at home. He likes to use a Japanese rice cooker for the rice and a simple home smoker for the avocados. To smoke the avocados, cut them in half, take out the pits and smoke them for about 15 minutes. They will keep for two days if wrapped. If you don’t have a home smoker, you can either try using cedar wrapping paper, as our recipe tester did, or simply skip that step.

Serves 2 

2 cups prepared white or brown rice
1 pound king salmon, fileted and pin bones and skin removed
Lemon juice
2 avocados, smoked (see note above)
1 bunch chives
1 package of furikake seasoning*
Rice vinegar
Salt and pepper
Olive oil
1 pound green zucchini, diced small
2 tablespoons olive oil
1 tablespoon shallots, diced
1 bunch of Italian flat leaf parsley
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel seed
1 bay leaf
3 sprigs of thyme
1 cup vegetable or chicken stock

Grill or roast salmon to your liking. I prefer medium rare, seasoned with lemon juice and salt.

Make a sauce from the zucchini, first bringing a medium pot of salted water to a boil. Blanch the parsley leaves in the boiling water for 1 minute. Remove and shock in ice water. After the parsley is cold, dry with some paper towels.

Next, heat a medium-sized pan over medium heat and add some oil. Sweat (meaning do not cook enough to color them) the shallots for about 3 minutes.

Next, add the ground spices, diced zucchini, bay leaf and thyme to the pot and stir. Finally, add the stock and cook over medium heat for 10 minutes. The stock should be slightly reduced.

Add the mixture to the blender and blend until smooth. Next add the blanched parsley. It will give the mixture a nice green color and also add more flavor.

Check seasoning and add salt and pepper to taste.

Keep warm and use on your dish or chill and reserve. The sauce will keep up to four days.

To assemble, add some sliced chives, salt, and about 1 tablespoon of rice vinegar to your cooked rice. Taste and add more seasoning if needed. Then put the rice in a bowl and top with your salmon. Next, add slices of avocado and dollops of the zucchini sauce. Finally, sprinkle the furikake mixture around the dish and add some sliced parsley or shiso if you have access to it.

*Furikake is a Japanese seasoning mixture available in small packets at most grocery stores.


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At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.