Salmon Bowl

Salmon bowls are one of my all-time favorite go to meals. I generally make them when my husband is going to be out of town for at least two days. While he does like and eat salmon, he is not supposed to have it in any quantity. Utilizing this easy, one-time prep and cook recipe makes a minimum of four servings for me, which in turn saves me from trying to scrounge something up or driving somewhere to get takeout.

Bon Appetit!

Estimated Prep Time: 40 minutes

Estimated Cook Time: 45 minutes (rice and salmon cooked at the same time)

·         for the Salmon: 45 minutes (preheat and cook time)

·         for the Rice: 35-40 minutes (dependent upon rice cooker)

Total Estimated Time: 1 hour, 20 minutes

Estimated Number of Servings: 4 (based on a 1 pound salmon filet)

Estimated Total Calories: 1,145 (based on using one quarter of every ingredient) (A)

·         for 1 lb of Salmon: 1004 (estimate based on using 1 teaspoon each of honey and oil)

·         for the Sauce: 256

·         for the Soy Sauce: 20 (per tablespoon)

·         for the Rice: 420 (based on 2 cups uncooked Basmati rice)

·         for Garnishes: 1219 (based on using 1 tablespoon each of sesame seeds and oil)

·         for a Bowl: 1660 (using all ingredients except those named above)

Helpful Kitchen Tools

Rice Cooker

Mandolin

Ingredients

FOR THE SALMON (B) (C)

1+ lb skin on Salmon Filet

1 tsp-1 tbs Honey (D)

1 tsp-1 tbs Sesame Oil (D)

FOR THE RICE (E)

1+ tbs unseasoned Rice Wine Vinegar (F)

FOR THE SAUCE (optional)

2 tbs Low Sodium Soy Sauce

2 tsp Sesame Oil

FOR THE TOPPINGS (all optional)

6 oz bag fresh Baby Spinach (G)

• 1 tsp Sesame Oil

• A few dashes of Salt

1 English Cucumber

1 bag Rainbow Baby Carrots

.14 oz package Roasted Nori (I use Ocean’s Halo Sea Salt) (H)

10 oz container Medley (small, multi colored) Tomatoes

8 oz bag fresh Bean Sprouts (I)

1+ Avocado (J)

FOR THE GARNISHES (all optional)

1 bunch Cilantro

1 bunch Green Onions

Black Sesame Seeds

Toasted Sesame Seeds

Sesame Oil

FOR THE BOWLS

Cooked Rice

Sauce (optional)

Soy Sauce (optional)

Salmon

Toppings (pick one, some or all)

Garnishes (pick one, some or all)

Directions

FOR THE SALMON

1. Preheat oven to 375˚.

2. Combine honey and sesame oil. Spread evenly over entire the salmon, including the skin.

3. Place salmon, skin side up, in a shallow, tin foiled baking pan and bake for 15 minutes uncovered. Remove from oven, flip skin side down, cover with tinfoil and bake for an additional 20 minutes.

4. Let rest at least three minutes before cutting into and serving.

FOR THE RICE

1. Cook rice according to the rice cooker’s directions.

FOR THE SAUCE

1. Combine the soy sauce and sesame oil in a small, sealable container.

FOR THE TOPPINGS

1. In a medium sized container, combine the spinach, sesame oil and a few dashes of salt. Cover and shake to combine. Place in the refrigerator until ready to use, shaking occasionally to remix.

2. Thin slice the cucumber on a mandolin. Shred or julienne (lengthwise) the carrots (K). Tear the nori into one-inch (approximate) pieces. Slice and remove the ends where the stem was connected, then halve the tomatoes.

3. Peel, seed and chunk avocado (when ready to serve).

FOR THE GARNISHES

1. Pluck the cilantro. Chop the green onions (green and white parts).

FOR THE BOWLS

1. Divide the rice among four bowls (pasta bowls work best).

2. Top the rice with the sauce and/or soy sauce (if using) and a section of salmon.

3. Starting clockwise from 12 O’Clock, place each of the vegetables/fruits around the salmon at even(ish) distances.

4. Top with desired garnishes.

Cook’s Notes:

While this recipe seems like a lot, the only ingredients that require cooking are the salmon (which could be served uncooked if sushi grade is available) and the rice. Everything else is raw. And all of it is easy to prepare. From personal experience, it took far more effort to type this recipe out properly than to make the actual bowls.

Because of the wide variety of garnishes and toppings listed above, unlike many other meals that leave leftovers behind, this bowl doesn’t edge over into boring after a while. There are so many flavors, working together and individually, that it seems like a whole new dish, not just by portion, but with each bite when selecting randomly throughout the bowl.

This variety also works well when serving it to guests. Not everyone likes the same things. Serving it family style allows each person to customize their bowl to their own tastes.

It should be noted that the list of garnishes and toppings are not definitive. Other complimentary veggies and fruits can be used. Grains such as quinoa and proteins such as chopped up crab meat would work as well.

Also, proteins, such as shrimp, tuna, etc., can even replace the salmon as the main protein. However, they would likely need to be seasoned differently and definitely would need to be cooked (or left raw if using sushi grade fish) in ways appropriate to the individual protein used.

I have tried a number of salmon bowls over the years. This recipe became a culmination of what I liked best about each, including a few tips from a blackened salmon sandwich. Combined together, it has become one cohesive whole that satisfies on every level.

This also has become one of my mother-in-law’s favorite dishes. As she is the only person in her household who eats salmon, she rarely has it. Like me, she loves the variety of garnishes and toppings. So, when I want to do something nice specifically for her, I make this bowl. Everyone else is on their own for what to eat.

Being very sociable, she prefers, when they have company for a meal, to chat, then eat after their company has departed. This bowl has the exact opposite effect upon her. She loves it so much we are generally lucky if we can get a nod out of her while she is eating it.

Added to that, if she hasn’t stacked another helping on it while eating, meaning I have given her a single bowl I set aside for her from the portions I want for myself, she will completely clean her plate. As a grazer, eating small portions of food throughout the day rather than the standard three squares, she rarely finishes a meal or snack. But when it comes to this bowl, finding a single grain of rice is a rarity.

On a final note, more seasonings and flavors can be added. But I love the purity of what each individual, fresh ingredient adds to the overall dish. Keeping it simple by no means denotes a lack of flavor; instead, it bursts with vibrant flavors that make it a standout dish.

Original Source:

·          https://www.halfbakedharvest.com/chicken-gyros-with-feta-tzatziki/

Ingredient & Direction Notes:

a.         This would be an extremely large bowl. I generally have leftovers of, at the least, rice, carrots and tomatoes. Also, while I really like the sauce, unless I am making this for other people, I generally just sprinkle soy sauce over my rice.

b.         The salmon can be cooked ahead of time and served cold or cooked while the rice is cooking to be served hot. As I generally make enough for several meals, the first is hot and the rest I eat cold so as not to overcook the salmon.

c.         The larger the piece of salmon, lengthwise, the more tender it will cook.

d.         A teaspoon each of honey and sesame oil is all that is needed for a one-pound piece of salmon. If using a whole filet, a tablespoon each will be necessary.

e.         If making this dish as leftovers, I strongly recommend heating the rice. The simplest way is to place the desired amount of rice into a microwave-safe bowl. Dampen a paper towel (wringing out excess water) and spread across the top of the rice. Microwave for approximately 1 minute, 45 seconds.

f.          One tablespoon rice wine vinegar per one cup uncooked rice.

g.         It is better to prep this the day before, so the spinach has time to lightly wilt in the oil and salt.

h.         Dried, edible sheets of seaweed.

i.          Bean sprouts tend to go bad fairly quick, so it is best to shop for them no more than a day before making this dish.

j.          Avocado starts browning shortly after it is cut into. Although an avocado can be shared between bowls, either half or quartered, I love it so much I use the whole avocado per bowl.

k.         I thick julienne the carrots, meaning thin (smaller in diameter than a pinky finger) carrots get quartered and larger width carrots are julienned to match.