Source: liverfoundation.org

PRESENTATION

First course made with extra virgin olive oil, spring onions, ginger, vinegar, cucumber, rice, carrots, shiitake mushrooms, salmon, hoisin sauce, sesame seeds, and Sriracha sauce.

INGREDIENTS:

• ¼ cup olive oil
• 3 scallions, white and green parts separated and sliced thin
• 2 teaspoons grated fresh ginger, divided
• ⅓ cup distilled white vinegar
• Salt-Free seasoning to taste
• 1 English cucumber
• 1 ¾ cups short-grain brown rice
• 1-pound carrots, peeled and sliced
• 1 pound shiitake mushrooms
• 1 (1-pound) salmon fillet
• 2 teaspoons hoisin sauce, divided
• 1 tablespoon sesame seeds, toasted
• sriracha to taste

INSTRUCTIONS:

1. Preheat oven to 500 degrees. While you wait, heat 2 tablespoons oil in large saucepan over medium heat. Add scallion whites and 1½ teaspoons ginger and cook, stirring constantly, until fragrant. Transfer scallion mixture to a small bowl.
2. Bring 6 cups of water to boil in a saucepan. While water is coming to boil, whisk vinegar, ¾ teaspoon salt free seasoning, and remaining ½ teaspoon ginger in medium bowl. Add cucumber and stir until coated.
3. Add rice and 1 teaspoon salt to boiling water. Reduce heat and simmer until rice is tender, about 30 minutes. Drain rice well and return it to saucepan. Cover and set aside.
4. While rice is cooking, toss carrots with 1 tablespoon oil and ½ teaspoon salt free seasoning. Spread in even layer on half of rimmed baking sheet. Toss mushrooms with 2 tablespoons water, remaining 1 tablespoon oil, and remaining ½ teaspoon salt free seasoning and spread in even layer on other half of sheet. Roast until vegetables are just beginning to soften and brown, about 10 minutes.
5. While vegetables are cooking, cut salmon in half. Halve each piece crosswise to create 4 equal pieces. Make 2 shallow slashes about 1 inch apart along skin side of each piece, being careful not to cut into flesh. Brush flesh side of each piece with ½ teaspoon hoisin.
6. Reduce oven temperature to 275 degrees and remove sheet. Push vegetables to either side to clear space in middle of sheet. Carefully place salmon, skin side down, in clearing. Return sheet to oven and roast until vegetables are tender and browned and centers of fillets are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 10 to 12 minutes.
7. Measure out ¼ cup cucumber liquid and add to scallion mixture. Whisk in remaining 2 teaspoons hoisin. Stir 2 tablespoons dressing into rice.
8. Spoon rice into 4 wide bowls. Place 1 piece of salmon on top of rice. Arrange carrots, mushrooms, and cucumbers in piles that cover rice. Drizzle salmon and vegetables with remaining dressing. Sprinkle with sesame seeds and scallion greens. Serve, passing sriracha separately, if using.

ALLERGENS:

• Vinegar: presence of sulfites
• Carrot: possible individual intolerance and cross-reactivity in cases of allergies to Artemisia, Graminaceae, Compositae, and Birch pollen
• Cucumber: reported cases of individual intolerance
• Spring onion: possible reactivity in cases of nickel allergy due to the vegetable’s ability to concentrate nickel
• Mushrooms: reported cases of intolerance
• Extra virgin olive oil: an allergy is unusual; an intolerance is not described.
• Chili pepper: possible cross-reactivity in cases of spice intolerance.
• Rice: (a very common allergy in the Far East, almost unknown in Italy and Europe). Possible cross-reactivity in cases of grass sensitivity.
• Salmon: fish is listed as an allergen in EU Regulation 1169/2011.
• Sesame: possible cross-reactivity in cases of nut allergy.
• Ginger: possible cross-reactivity in cases of spice intolerance.

NOTE

• Prepared and handled under strict hygienic conditions.
• Hoisin sauce: Chinese sauce made with soy, fennel, red chili pepper, and garlic
• Sriracha sauce: Japanese sauce made with chili peppers, distilled white vinegar, and garlic

The ingredients in this dish provide the following benefits:

• Rice vinegar: helps strengthen the immune system, improve cardiovascular function, and control blood sugar levels.
• Carrots: rich in vitamins (B1, B2, C, PP, E, and D), carotenoids, minerals, and active ingredients that support the immune system and ophthalmic, diuretic, and healing functions, and protect the cardiovascular system. They are also recommended for kidney patients and are beneficial for liver function due to their vitamins, minerals, and antioxidants. They provide folic acid, which is linked to serotonin production and therefore promotes a good mood and helps combat depression.
• Carob: supports healthy cardiovascular function due to cucumber.
• Spring onion: rich in selenium, which supports the immune system and can stabilize blood glucose levels at normal levels; it provides quercetin, a flavonoid that helps control blood cholesterol and triglyceride levels, parameters related to cardiovascular risk. It also supports liver function by promoting detoxification. Also recommended for kidney patients. Especially when eaten with the skin, they provide folic acid, which is linked to serotonin production and therefore promotes a good mood and combats depression.
• Shiitake mushrooms: stimulate the immune system, reduce cholesterol levels, promote blood circulation, and have anti-inflammatory properties.
• Extra virgin olive oil: a source of vitamin E, which protects the immune system from harmful fatty acids.
• Chili pepper: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, reduces blood cholesterol levels and prevents its formation in the arteries. It contains vitamins A, D, and E and is very effective in activating venous and capillary circulation. It provides folic acid, which is linked to serotonin production and therefore promotes a good mood and combats depression.
• Rice: due to its modest protein content, it is suitable for those with kidney disease and phenylketonurics; as an anti-uric food, it is recommended for gout and hyperuricemia. It stimulates the synthesis of serotonin, which combats depression and promotes a good mood.
• Salmon: A source of zinc and selenium, elements that promote the proper functioning of the immune system by inhibiting the formation of prostaglandins that impede proper cellular function. Salmon is high in omega-3 fatty acids, which inhibit platelet aggregation (a cardiovascular risk factor). It supports liver function thanks to its zinc, selenium, and omega-3 and -6 fatty acids. Essential fatty acids, such as omega-3 and -6, have an antidepressant effect and maintain the nervous system and memory.
• Sesame: Rich in zinc and selenium, which support the immune system; omega-6 and -3 unsaturated fatty acids, which support the cardiovascular system; and phytosterols, which help control cholesterol levels.
• Ginger: Helps combat nausea and also has anti-inflammatory properties, aids digestion, and strengthens the immune system.

SAFETY / INTENDED USE

This product is also suitable for individuals with:

• Constipation
• Xerostomia (Dry mouth)

Do not administer in cases of:

• Mucositis (inflammation and lesions of the oral cavity)
• Constipation with flatulence
• Diarrhea
• Dysphagia (problems chewing and swallowing)