For sauce: 1/2 cup frozen blackberries 1/3 cup soy sauce, 1/3 cup dark brown sugar, 1/3 cup lime juice, 1 tsp red pepper flakes. 1 tsp fresh grated ginger
2- 4oz salmon fillets (one for each person if serving as a meal) you decide on size to slice them in. If doing as an appetizer cut into 2 inch cubes. Then sear, if you don’t cute prior when you go to cut it will fall apart and you won’t have nice cubes to top each sticky rice cube.
4 cups fresh kale (if serving dinner size portion 2 cups if serving as appetizer)
4 cloves chopped garlic
2 tbsp butter
1 1/2 cup sushi sticky rice (or brown rice)
Garlic salt to taste
Fresh blackberries for garnish
First cook your rice as directed. Planning for 1/2 cup of rice per person if doing a meal or a table soon of rice for an appetizer.
In a pot bring blackberries and all other ingredients “for sauce” to a boil and stir continuously. In a medium heat boil for about 4-6 minutes until sauce begins to reduce and you can see sauce thickening. Turn to low and let simmer another 4-5 minutes then remove from heat and let sit.
In a cast iron pan drizzle bottom with olive oil. Salt and pepper each salmon fillet well then drop flesh side down into pan and sear for about a minute and a half until a nice golden sear is appearing. Flip over and sear the skin side down for another 2 minutes until skin is nice and crispy. Remove from pan and set into plate. In same pan you cooked salmon add 2 tbsp butter and a little more olive oil. Drop garlic into hot pan and let began to soften about 30 seconds, then drop in fresh kale sprinkle with salt and cover. Let char for about 45 seconds on high heat, stir and let cook another 15-30 seconds then remove and set into plate, remove as much garlic with it as you can.
To assemble first put down a dollop of sauce then add rice. You will want to have a round or cylinder measuring cup to pack the rice to hold its mold. If doing a half cup use half cup measuring spoon (meal potion) If doing appetizer size use a tbsp measuring spoon. Once you have rice set onto serving plate sprinkle with a little garlic salt (not much) then top with kale and garlic then seared salmon and last a tbsp of sauce. Serve with either charred Brussels or broccoli! Enjoy!