Last Friday I taught my first sushi-making class at Zest! We started the night off with an appetizer from Fairway Market’s black & white sesame seared Bluefin tuna steak served overtop a seaweed salad and wasabi dressing. Then, we made Philly, Cali, and spicy tuna rolls. All of the ingredients that were leftover with we threw together into poke bowls. A fun night was had by all full of great beer, food, and laughter. It was definitely one of my best cooking classes yet, thanks to the group that signed up. Sushi lovers definitely know how to have FUN! Just what I needed after my first lab exam.
I’ve been standing by my easy 5-minute lunches over the past few weeks since my classes started. Most of my time has been dedicated to learning the human skeletal system inside and out. I got to the point where I was dreaming of femurs and tibias and epicondyles every night, and exceeded my own personal threshold of caffeine. A friend of mine had given me goat cheese recently, and since I still had smoked salmon on the brain since sushi night I decided to treat myself with a healthy lunch. This flatbread with smoked salmon, goat cheese, avocado, and capers could also work as a fun hors d’oeuvre for a party.
Yield: 3-6 servings
Total prep-time: 5 minutes
1.5 ounces of crumbled goat cheese
4 ounces of pre-sliced all natural smoked Atlantic salmon
one pitted and mashed avocado
1 tablespoon capers
1/2 tablespoon finely chopped chives
one large round slice of whole-grain flatbread or pita
First, spread your mashed up avocado evenly throughout your flatbread. Add slices of salmon one by one, making sure to evenly top each angle of bread. Fill the spaces in between the salmon slices with crumbled goat cheese. Garnish with capers, and chives! Using a pizza cutter, divide your flatbread using three cuts to make six triangular slices. This is best consumed right away, but may be wrapped and refrigerated for later as well.